Fusion And Analysis Of The Fusant Of Lactobacillus Acidophilus And Lactobacillus Bulgaricus

The main topic of Lactobacillus acidophilus and Bacillus licheniformis preparation, regeneration and fusion of protoplast fusion and eventually get. Fusion and will ultimately be the determination of physiological and biochemical indexes. This paper mainly researches on the following several aspects, the results are as follows:1Lactobacillus and Bacillus licheniformis as parent strains, optimum conditions of preparation and regeneration of protoplasts:bacteria Lactobacillus acidophilus age is16h, the concentration of lysozyme was10mg/mL, enzymolysis temperature is36℃, enzymatic hydrolysis time was30min. The best conditions of preparation and regeneration of Bacillus licheniformis protoplast:age10h, lysozyme concentration was2mg/mL, enzymolysis temperature is37℃, enzymatic hydrolysis time was3h. As fusion agents using PEG6000under this condition, the rate of protoplast formation, regeneration and fusion rate is relatively high..2in the production of lactic acid by Lactobacillus acidophilus and Bacillus licheniformis as parent strains, technology to create the fusant by Protoplast fusion. On the parent strain and Ri Ko the following performance analysis:production of lactic acid, cholesterol removal ability, acid and bile salt resistance, protease activity, amylase produced ability and production of butanediol ability. Come to the following conclusions:the fusant and Lactobacillus acidophilus milk acid after48h, basically the same, the pH value of the culture liquid is basically the same. In68H, lactic acid yield reached the maximum value,10.52g/L. The average removal of Lactobacillus acidophilus rate was15.2%, the average removal of Bacillus licheniformis was8.9%, the average removal rate of19.7%for Ri Ko. Ri Ko’s cholesterol removal rate was significantly higher than that of two parental strains. Removing and Lactobacillus acidophilus was higher than the rate of Bacillus licheniformis, thus it can be seen, Ri Ko has strong ability of cholesterol removal. The Lactobacillus acidophilus strong acid resistance to Bacillus licheniformis, while the Fusants acid-resistant ability in the two parental strains of Bacillus licheniformis; bile salt resistance ability to Lactobacillus acidophilus, and fusion of bile tolerance is much greater than the two parental strains. In the same conditions, the total protein content of each strain produced as:Lactobacillus acidophilus15.47U/mL total protein content, total protein content of Bacillus licheniformis was27.23U/mL, the total protein content of18.67U/mL Ri Ko. The conclusion can be drawn, Bacillus licheniformis intracellular protease and extracellular protease was significantly higher than that of Lactobacillus acidophilus and fusion. While the fusant genetic characteristics of Bacillus licheniformis high protease, protease activity is higher; both lactobacillus, Bacillus licheniformis or fusant, the extracellular protease, acid protease activity was lower than that of neutral proteinase activity, and intracellular protein enzyme activity of acid protease activity of neutral proteinase was slightly higher than some. The Bacillus licheniformis transparent circle valid values are3.09mm, Lactobacillus acidophilus transparent circle valid values are1.38mm, Ri Ko transparent circle a valid value for the2.7mm. Bacillus licheniformis is much higher than that of Lactobacillus acidophilus Bacillus amylase production capacity, while the Fusants produced amylase ability after Bacillus licheniformis. The Lactobacillus acidophilus produces Ding two ketone concentration was10.25μg/mg, Ri Ko Ding two ketone concentration was8.21μg/mg. Ding two ketone production ability of Lactobacillus acidophilus was significantly higher than that of fusion, but fusion extent also produce Ding two ketone ability. The performance of the fusant can stably heredit3to Lactobacillus, Bacillus licheniformis and fusant were used as fermentation preparation yogurt the results for the single strain fermentation, fermentation yogurt flavor after Ri Ko laboratory strains. After fusion with laboratory strain ratio flavor very ideal, sweet and sour milk just, fragrance. Using fusant yogurt fermentation and market yogurt taste sweetness and acidity slightly lower, although fusion of yogurt fermentation out temporarily did not fully meet the market yogurt conditions, but from the lactic acid content and pH with the parental Lactobacillus acidophilus fermentation is consistent.