STUDY ON CHEMICAL, PHYSICAL AND ENZYMATIC TREATMENTS ON LACTOBACILLUS' SURFACE AGGLUTININ AND I

• 作 者: WeiZheng;ShifengLi;QunShen;
• 机 构: College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083, C
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　Lactococcus lactis isolated from sour liquid was treated by a solution of chemical,physical and enzymatic solutions at different times and concentrations.It showed that 12.0-12.7 mol/1 ethanol,12.3 mol/1 hydrogen peroxide,0.1 mol/lHCl,0.l mol/l NaOH,and 0.3 mol/l TCA (Trichloroacetic acid)could destroyed the agglutinin activity and precipitating ability (reflected by reduced yield of starch and expanded delaminating time) of Lactococcus lactis significantly.Periodic acid sodium which destroys structure of glycosyl also made Lactococcus lactis lose its agglutinin activity and precipitating ability.Pepsin and trypsin caused Lactococcus lactis to lose its agglutinin activity and precipitating ability too.