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Method for improving acid stress resistance of lactococcus lactis

A technology of Lactococcus lactis and acid stress, applied in the field of bioengineering, can solve the problems of weak glutathione synthesis, lack of glutathione synthesis, and affecting vitality, so as to improve viability, improve resistance to acid stress, reduce Mortality Effect

Inactive Publication Date: 2009-06-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At the same time, the shelf life of yogurt products and the gastric juice digestion process after being consumed as probiotics will cause Lactococcus lactis to experience an acid environment far below the optimum growth pH, ​​thereby affecting its vitality
[0003] Studies have found that the increase of intracellular glutathione content of Lactococcus lactis can significantly improve its tolerance to acid stress, but some Lactococcus lactis themselves do not have the ability to synthesize glutathione, or the ability to synthesize glutathione weak ability

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0016] According to the method described above, in the LM17 culture medium that added 3.2mmol / L glutathione, insert the Lactococcus lactis subsp. Volume 2, No. 2, 2004.5], static culture at 30°C until the middle and late stages of stabilization (19h), and centrifuge at 10,000rpm for 5min to collect the bacteria. Cell viability was examined after stressing for 10 h at pH 4.0. Compared with the control group without adding glutathione, the survival rate of the cells at pH 4.0 increased from 0.71% to 11.13%, and the survival rate increased by 15.7 times.

Embodiment 2

[0018] According to the method described above, in the LM17 culture medium supplemented with 3.2mmol / L glutathione, insert the activated Lactococcus lactis subsp. cremoris SK11 according to the inoculum amount of 1% (v / v), and culture it statically at 30°C To the middle and late stages of stabilization (19h), the cells were collected by centrifugation at 10000rpm for 5min. Cell viability was examined after stressing at pH 2.5 for 30 min. Compared with the control group without adding glutathione, the survival rate of the cells at pH 2.5 increased to 17.5 times that of the control group.

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Abstract

The invention relates to a method for improving the acid stress resistance of lactococcus lactis, which belongs to the technical field of bioengineering. The invention is a method for improving the acid stress resistance of the lactococcus lactis through exogenous addition of glutathione. The method mainly comprises the steps of addition of the exogenous glutathione and culture of the lactococcus lactis. By utilization of the whole set of the method, the target strain with acid resisting capability can be quickly obtained within 2 to 4 days. Exogenous addition of the glutathione effectively improves the survival rate of the lactococcus lactis under the condition of acid stress, and reduces the death rate of the lactococcus lactis during fermentation under the prior preserving condition and in an in vivo acid environment. Moreover, because the glutathione is safe and harmless to people and animals and has the function of health care, the concept can be used in the process of preparing a starter in the milk product industry.

Description

technical field [0001] A method for improving the resistance of Lactococcus lactis to acid stress. The invention relates to a method for improving the acid stress resistance of Lactococcus lactis by adding exogenous glutathione, mainly including the addition of exogenous glutathione and the cultivation of Lactococcus lactis, and belongs to the technical field of bioengineering. Background technique [0002] Lactococcus lactis is a class of widely used probiotics and is widely used in the food fermentation industry. Since Lactococcus lactis produces lactic acid itself, in the actual fermentation process, the acid stress environment produced by it can inhibit the growth of the bacteria. At the same time, the shelf life of yogurt products and the gastric juice digestion process after being consumed as probiotics will cause Lactococcus lactis to experience an acid environment far below the optimum growth pH, ​​thereby affecting its vitality. [0003] Studies have found that th...

Claims

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Application Information

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IPC IPC(8): C12N1/36C12N1/20C12R1/01
Inventor 陈坚张娟堵国成廖鲜艳薛峰
Owner JIANGNAN UNIV
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