1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China 在期刊界中查找 在百度中查找 在本站中查找
1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; 2. National Dairy Engineering & Technical Research Center, Harbin, Heilongjiang 150086, China 在期刊界中查找 在百度中查找 在本站中查找
NaCl stimulation affects the activity of phosphofructokinase (PFK) and survival rate of freeze-dried Lactobacillus bulgaricus. In the late logarithmic phase, adding 2% (W/V) NaCl to the growth medium markedly increased the survival rate of freeze-dried L. bulgaricus. Meanwhile, the activity of PFK in L. bulgaricus after NaCl stimulation was determined by reversed phase high performance liquid chromatography (RP-HPLC). The results showed that PFK activity was increased significantly by NaCl stimulation. In addition, a semi-quantitative RT-PCR method was applied to detect the PFK gene expression in different condition. The results indicated that the PFK gene expression was increased before freeze-drying and almost unchanged after freeze-drying. NaCl stimulation could enhance the survival rate of freeze-dried cells, and PFK might affect the survival of Lactobacillus bulgaricus.
