热应激对鼠李糖乳杆菌 grx19生长及耐热特性的影响研究.docVIP

  热应激对鼠李糖乳杆菌 grx19 生长及耐热 特性的影响研究# 陈旭娇1,2，丁缪华1,2，顾瑞霞1,2，黄玉军1,2，徐寅1,2，陈霞1,2** 5 10 （1. 江苏省乳品生物技术与安全控制重点实验室； 2. 扬州大学食品科学与工程学院，江苏 扬州 225127） 摘要：对 Lactobacillus rhamnosus grx19 的热应激作用进行了研究，发现 L. rhamnosus grx19 在 65和 72的 D 值分别为 48.5 和 25.3，该菌在脱脂乳中经 10h 培养后，在 52热激 60min， 菌株在 72/15s 热处理的存活率从未经热应激处理的 46.0%提高到 56.0%。热应激处理导致 L. rhamnosus grx19 在脱脂乳中 37发酵 24h 的平均产酸速率下降了 36.3%，且制备的发酵 乳产品在 4/30d 的贮藏过程中，后酸化速率下降了 26.5%。 关键词：鼠李糖乳杆菌；热应激；耐热特性 中图分类号：TS252.1 15 The influence of heat stress on the growth and thermoduric properties of Lactobacillus rhamnosus grx19 CHEN xujiao1,2, DING miaohua1,2, GU ruixia1,2, HUANG yujun1,2, XU yin1,2, CHEN xia1,2 20 (1. Jiangsu Province Key Lab of Dairy Biotechnology and Safety Control; 2. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China) Abstract: The heat stress of Lactobacillus rhamnosus grx19 was studied. The results show that the D value of L. rhamnosus grx19 at 65 ℃ and 72℃ was 48.5 and 25.3 respectively. The best heat stress condition to improve thermoduric properties was the strains cultured in skim milk for 25 30 10h, and heat stressed in 52 ℃ for 60 min. The survival rate of heat shock L. rhamnosus grx19 strains treated 15s at 72℃ reached to 56.0%, whereas the strains without heat stress was only 46.0%. Heat stress result in the fall of strains ferment producing acid and postacidification ability, that the average acid yield rate of skim milk inoculated the heat stress strains was dropped to 36.3% for 24h fermentation. Meanwhile, the postacidification ability of the fermented milk inoculated this heat stress of L. rhamnosus grx19 was dropped to 26.5% during storage at 4℃ for 30 days. Key words: 0 引言 L. rhamnosus; heat stress; thermoduric properties  35 40  热应激是生物在高于正常生理温度环境下抵御高温的应激反应[1]。生物受到热激后，会 通过自身的防御系统来调控相关基因的表达和代谢途径，产生一系列热激蛋白等分子以降低 或消除高温胁迫的伤害[1]。热应激过程通常伴随着特定蛋白的短暂诱导表达以及细胞生理结 构的变化，从而增强细胞自身对环境的适应能力[2]。 乳酸菌在乳品加工工业中有着广泛的应用，如制备发酵乳、干酪、乳酸菌粉等[3]。因此 乳酸菌在许多产品生产中经常会遭受一些高温胁迫，如喷雾干燥[4]、巴氏杀菌[5]等。如何降 低