• 中文名稱：嗜酸乳桿菌

• 拉丁名稱：Lactobacillus acidophilus

  
  

• 收藏時(shí)間：2008/2/22

• 原始編號：NCFM

• 原產(chǎn)國：丹麥

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• 模式菌株：非模式菌株

• 主要用途：研究；教學(xué)；生產(chǎn)

• 特征特性：發(fā)酵纖維二糖、果糖、半乳糖、葡萄糖、乳糖、麥芽糖、甘露糖、蔗糖呈陽性反應(yīng)；兼性厭氧。 能產(chǎn)生功能性物質(zhì)共軛亞油酸（CLA），生產(chǎn)強(qiáng)化CLA的功能性乳制品。

• 具體用途：制作功能性酸奶及其相關(guān)乳制品

• 生物危害程度：四類

  
  

• 培養(yǎng)基名稱：MRS培養(yǎng)基

• 培養(yǎng)基成分：酪蛋白胨 10.0g，牛肉膏 10.0g，酵母粉 5.0g，葡萄糖 5.0g，乙酸鈉 5.0g，檸檬酸二銨 2.0g，Tween 80 1.0g，K2HPO4 2.0g，MgSO4.7H2O 0.2g，MnSO4.H2O 0.05g，CaCO3 20.0g，瓊脂 15.0g，蒸餾水 1.0L，pH6.8。
  *培養(yǎng)時(shí)pH需調(diào)至5.0.

• 培養(yǎng)溫度：37℃

• 需氧類型：厭氧

• 分離基物：商業(yè)化酸奶發(fā)酵劑

  
  

• 保存方法：真空冷凍干燥法

• 保藏機(jī)構(gòu)：BioVector NTCC質(zhì)粒載體菌種細(xì)胞蛋白抗體基因保藏中心

Description

L. acidophilus NCFM has beenconfirmed as a true type A1 L. acidophilus using phenotypic and genotypicmethods, including 16S rRNA gene sequencing and hybridisation to aspecies-specific probe and whole genome sequencing. Probiotics are livemicroorganisms, which, when administered in adequate amounts, confer a healthbenefit on the host. FAO/WHO 2001

Figure1. Scanning electron micrograph of L. acidophilus NCFM.

L.acidophilus NCFM was first isolated from a human source in the early 1970s. Thename NCFM is derived from “North Carolina Food Microbiology”, the researchlaboratory at North Carolina State University (NCSU) where this successfulisolation took place.

GENOMICS

L.acidophilus NCFM is the only strain of this species for which the genome hasbeen sequenced and annotated. Genomic work has identified several regionsimportant in probiotic functionality and which support the role of L.acidophilus NCFM in maintaining or restoring gastrointestinal wellbeing.Included in this are genes involved in bacteriocin production, sugar andprebiotic metabolism, adherence to human cell lines, lactose metabolism, andtolerance to physiologically relevant stresses, including acid and bile.Genomic reconstruction of metabolic pathways reflects the adaptation of L.acidophilus NCFM to the gastrointestinal environment. Targeted gene disruptionsare being evaluated to help establish probiotic functionality in relation tospecific gene products and validate and support functional probiotic targets.Genomic information is also used to develop strain identity methods and improveindustrial processes.

Name:Lactobacillus acidophilus

Original No.:NCFM

Supplier: BioVector NTCC Inc. www.biovector.net

Countryof Origin:Denmark

Application:Production of functional Yoghurt and related dairy products

AdditionalInformation:Produces conjugated linoleic acid (CLA)

Medium:Casein Peptone 10.0 g, Beef extract 10.0 g, Yeast extract 5.0 g, Glucose 5.0 g, Sodiumacetate 5.0 g, Ammonium citrate dibasic 2.0 g, Tween-80 1.0 g, K2HPO4 2.0 g,MgSO4?H2O 0.2 g, MnSO4?¨¨2O 0.05 g, CaCO3 20.0 g, Agar 15.0 g, Distilled water1.0 L, pH 6.8.

Growth Conditions: Anaerobic,37℃

Biosafety Level:1