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热激法修饰瑞士乳杆菌的参数优化与特性研

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Keywords: 瑞士乳杆菌,热激处理,特性,微观结构,参数优化

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Abstract:

采用不同热处理温度(67、70℃)与时间(10、15、20s)对瑞士乳杆菌(Lactobacillushelveticus)进行热激修饰,研究处理前后与干酪加工相关的菌体特性,同时对热激修饰条件参数进行优化。研究结果表明,菌体经70℃、10?s热激处理后,菌体存活率、动态产酸能力、蛋白水解能力等指标符合热激要求,经修饰后的菌株适宜作为干酪促熟酶源。采用扫描电镜对细菌表面微观结构的观察结果表明,热激处理使菌体形态、膜表面发生明显改变,菌体表面发生萎缩、褶皱与底端溶解等变化。

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