德氏乳杆菌保加利亚亚种ND02活的非可培养态诱导和复苏-食品科学.PDF

68 2017, Vol.38, No.06 食品科学 ※生物工程 德氏乳杆菌保加利亚亚种ND02活的非可培养态 诱导和复苏 * 王亚利，包秋华 ，王俊国，张和平 （内蒙古农业大学乳品生物技术与工程教育部重点实验室，内蒙古 呼和浩特 010018 ） 摘  要：为有效提高乳酸菌发酵剂菌种在生产和应用过程中的活性，对一株具有优良发酵特性的德氏乳杆菌保 加利亚亚种ND02 （保加利亚乳杆菌ND02 ）进行了活的非可培养（viable but non-culturable ，VBNC ）态诱导和 复苏的初步研究。将活化的保加利亚乳杆菌ND02在不同复合条件下进行诱导，同时采用平板计数法和荧光显微 镜两种计数方法对其进行检测，将诱导成功的样本通过改变温度及改变培养基成分进行复苏实验。结果表明： 保加利亚乳杆菌ND02在液体MRS 中4 ℃诱导190 d便可以进入VBNC态，并发现10%脱脂乳＋0.1%酵母粉是有效 的复苏方法。为保加利亚乳杆菌ND02在应用过程中避免VBNC态的产生及活性的提高提供一定的参考依据。 关键词：保加利亚乳杆菌ND02 ；VBNC态；诱导；复苏 Induction and Resuscitation of Viable but Non-culturable State in Lactobacillus delbrueckii subsp. bulgaricus ND02 * WANG Yali, BAO Qiuhua , WANG Junguo, ZHANG Heping (Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China) Abstract: To improve the activity of lactic acid bacterial starter cultures during their production and application, we investigated the induction and resuscitation of viable but non-culturable (VBNC) state in Lactobacillus delbrueckii subsp. bulgaricus ND02 (Lactobacillus bulgaricus ND02), which had excellent fermentation characteristics. Lactobacillus bulgaricus ND02 was cultured under different conditions to induce the VBNC state. The plate count method and fluorescence microscope were used jointly to examine the VBNC state, and then the VBNC cells were resuscitated by varying temperature and medium components. The results showed that Lactobacillus bulga