Godessart N, Pares R, Juarez A
Departamento de Microbiología, Facultad de Biología, Universidad de Barcelona, Spain.
Appl Environ Microbiol. 1987 Sep;53(9):2206-11. doi: 10.1128/aem.53.9.2206-2211.1987.
Of the different bacterial strains isolated from alfalfa raw material, nine were able to coagulate the protein fraction of alfalfa green juice. The two strains showing the highest efficiency were further used for coagulation experiments. They were classified as Erwinia carotovora and Escherichia coli. Juice samples inoculated (1:10 to 1:100) with stationary-phase cultures were efficiently coagulated. The amount of protein recovered was equivalent to that obtained when the juice was heat treated. A minimal incubation temperature of 30 degrees C was required. The protein coagulum appeared after 8 to 10 h of incubation. During this period no bacterial growth was apparent, but glucose was actively fermented. For both strains no extracellular enzymatic activity could be shown in the culture supernatants. The fermentative metabolism during the incubation period seems to be responsible for protein coagulation.
从苜蓿原料中分离出的不同细菌菌株中，有9株能够使苜蓿青汁的蛋白质部分发生凝固。效率最高的两株菌株被进一步用于凝固实验。它们被归类为胡萝卜软腐欧文氏菌和大肠杆菌。用稳定期培养物接种（1:10至1:100）的果汁样品能够有效凝固。回收的蛋白质量与果汁经过热处理时获得的量相当。需要至少30摄氏度的培养温度。培养8至10小时后出现蛋白质凝块。在此期间没有明显的细菌生长，但葡萄糖被积极发酵。对于这两种菌株，在培养上清液中均未显示出细胞外酶活性。培养期间的发酵代谢似乎是蛋白质凝固的原因。
