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首页> 外文期刊>International Journal of Dairy Technology >Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH
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Lactobacilli isolated from the Armenian fermented milk product matsoun: Growth properties, antibacterial and proteolytic activity and their dependence on pH

机译：从亚美尼亚发酵乳制品中分离出的乳酸杆菌：生长特性、抗菌和蛋白水解活性及其对 pH 值的依赖性

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摘要

Growth, antibacterial and proteolytic activities of two new lactobacilli strains isolated from matsoun (Armenian traditional dairy product) and their pH dependence were studied. The results demonstrated the antibacterial activity of lactobacilli against Gram-positive and Gram-negative test strains. This activity was stable when pH of cell culture medium was adjusted to the value of 6.5. At pH 8, the antibacterial activity of only one strain was stable. Both strains were able to hydrolyse casein in pH range of 5.5-8 with maximal activity at pH 5.5. Controlled pH conditions were suitable for biomass yield, while noncontrolled pH was better for expression of antibacterial activity.
机译：研究了从matsoun（亚美尼亚传统乳制品）中分离的两种新的乳酸杆菌菌株的生长、抗菌和蛋白水解活性及其pH依赖性。结果表明，乳酸杆菌对革兰氏阳性和革兰氏阴性菌株具有抗菌活性。当细胞培养基的pH值调节到6.5时，该活性稳定。在pH值为8时，只有1株菌株的抗菌活性稳定。两种菌株均能在pH值为5.5-8的范围内水解酪蛋白，在pH值为5.5时活性最大。受控pH条件有利于生物量产量，而非受控pH值更适合表达抗菌活性。

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