• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food science and technology research >Screening of Lactobacillus plantarum LPM21 with F_1F_0-ATPase p-subunit Mutation Used as Probiotics Adjunct in Sichuan Pickle
【24h】

Screening of Lactobacillus plantarum LPM21 with F_1F_0-ATPase p-subunit Mutation Used as Probiotics Adjunct in Sichuan Pickle

机译：F_1F_0-ATPase p-亚基突变作为益生菌佐剂筛选植物乳杆菌LPM21

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The F_1F_0-ATPase p-subunit mutation strain L. plantarum LPM21 was screened to resolve the post-acidification of Sichuan pickle products caused by the probiotic adjunct cultures L. plantarum during product handling, transportation or storage at ambient temperature. Ser-268 mutation into Leu-268 in F_1F_0-ATPase p-subunit of LPM21, located in the interaction interface of F_1F_0-ATPase a- and p-subunit, triggered a 43.44% drop in the ATPase activity. In MRS broth, LPM21 could not grow under desired pH 4.2 and its acid production was about 1/2 of parent L. plantarum CCTCC 207202. When LPM21 cultures were incorporated into aseptic Sichuan pickle products, the pH of products was 4.3 after 7 d incubation at 30℃, above the critical pH limit of 4.2. Furthermore, LPM21 viable count with 7.27 log CFU ml/1 satisfied the criteria for a probiotic food product. Therefore, L. plantarum LPM21 as probiotic adjunct has the potential for reducing the post-acidification of probiotic Sichuan pickle.
机译：筛选了F_1F_0-ATPase p亚基突变菌株L.plantarum LPM21，以解决益生菌辅助培养植物L. plantarum在产品处理，运输或环境温度存储过程中引起的四川咸菜产品的后酸化。位于F_1F_0-ATPaseα-和p-亚基相互作用界面的LPM21的F_1F_0-ATPase p-亚基中的Ser-268突变为Leu-268，导致ATPase活性下降了43.44％。在MRS肉汤中，LPM21在所需的pH 4.2下无法生长，其产酸量约为亲本L. plantarum CCTCC 207202的1/2。当将LPM21培养物掺入无菌四川泡菜产品中时，培养7 d后产品的pH为4.3。在30℃时，高于pH的极限4.2。此外，具有7.27 log CFU ml / 1的LPM21活菌计数满足了益生菌食品的标准。因此，作为益生菌佐剂的植物乳杆菌LPM21具有减少益生菌四川泡菜后酸化的潜力。

著录项

  • 来源
    《Food science and technology research》 |2013年第6期|1045-1050|共6页
  • 作者

    Bihong Jia; Xiaoting Zhong; Chunhong Yuan; Ke Li; Kai Lin; Qing Zhang; Zhenming Che; Gong Chen; Wenliang Xiang;

  • 作者单位

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China,Institute of Traditional Brewing Biotechnology, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China,Institute of Traditional Brewing Biotechnology, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China,Institute of Traditional Brewing Biotechnology, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China;

    Sichuan Academy of Food and Fermentation Industries, Chengdu, Sichuan 611130, P.R. China;

    Key Laboratory of Food Biotechnology of Sichuan, School of Bioengineering, Xihua University, Chengdu, Sichuan 610039, P.R. China,Institute of Traditional Brewing Biotechnology, Xihua University, Chengdu, Sichuan 610039, P.R. China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    L. plantarum LPM21; F_1F_0-ATPase (3-subunit; mutation; probiotics adjunct; Sichuan pickle;

    机译：植物乳杆菌LPM21;F_1F_0-ATPase（3-亚基;突变;益生菌的辅助成分;四川泡菜;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号