酸奶中保加利亚乳杆菌原生质体制备的初步研究

【研究目的】研究保加利亚乳杆菌原生质体制备的适宜条件；【研究方法】从酸奶中分离培养了保加利亚乳杆菌，观察生长动力学特性，在培养基中添加甘氨酸、变溶菌素进行了原生质体的制备；【结果】分离的保加利亚乳杆菌为革兰氏阳性杆菌，生长对数期为2-16h；在培养基中添加甘氨酸（1mg/ml）能够显著提高原生质体的形成率；原生质体的形成率随着酶浓度的增大而增大，随着酶解时间的延长而提高；【结论】原生质体制备的最适酶浓度为4ug/ml，作用时间为45min。

Study on the Protoblast Formation of Lactobacilus Bulgaricus in Yogurt

The preliminary study on the protoplast formation of L.b is studied in this text;L.b is isolated and identification from the Yogurt and the biological characteristics was observed;the protoplast formation is studied with different concentration and treating time of mutanolysin;L.b is a slim rod,gram-positive bacteria;The curves show that the growth lag phase is 2-16h;the protoplast formation rate of adding glycin(1mg/ml)was significance higer than the control;the protoplast formation of L.b was increased following the increasing dose of mutanolysin and time;the optimum concentration and treating time of mutanolysin was 4ug/ml,45min respectively.