对来自ogi的某些乳酸菌和酵母中赖氨酸和蛋氨酸产量的评估。
Evaluation of lysine and methionine production in some Lactobacilli and yeasts from ogi.
作者信息
Odunfa S A, Adeniran S A, Nordstrom J
机构信息
Food and Biotechnology Division, Federal Institute of Industrial Research, Oshodi, FIIRO, Ikeja, Lagos, Nigeria.
出版信息
Int J Food Microbiol. 2001 Jan 22;63(1-2):159-63. doi: 10.1016/s0168-1605(00)00320-2.
Lysine and methionine producing cultures of Lactobacillus and yeasts in batch fermentation of ogi were selected by growth in the presence of the analogues, S-2-aminoethyl]-L-cysteine (thialysine) and ethionine respectively. The study shows that 42.5% of the Lactobacillus and 83.3% of the yeast isolates tested were capable of lysine production while 25.0% of the Lactobacillus and 87.8% of the yeast isolates produced methionine. The lysine and methionine yields of Lactobacillus were significantly (P <0.01) higher than that of yeasts. The majority of the yeast isolates excreted most of the lysine and methionine produced. More lysine was produced than methionine in all tested isolates.
在ogi分批发酵中，通过分别在类似物S-2-氨基乙基]-L-半胱氨酸（硫代赖氨酸）和乙硫氨酸存在下生长，筛选出产生赖氨酸和蛋氨酸的乳酸杆菌和酵母培养物。研究表明，所测试的乳酸杆菌分离株中有42.5%能够产生赖氨酸，酵母分离株中有83.3%能够产生赖氨酸；而乳酸杆菌分离株中有25.0%能够产生蛋氨酸，酵母分离株中有87.8%能够产生蛋氨酸。乳酸杆菌的赖氨酸和蛋氨酸产量显著高于酵母（P<0.01）。大多数酵母分离株分泌了所产生的大部分赖氨酸和蛋氨酸。在所有测试分离株中，产生的赖氨酸比蛋氨酸多。
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