优良乳酸菌发酵性能研究及其激活剂筛选

论文编号:SW092论文字数:15128,页数:39

摘要：本文主要研究从民间收集的酸奶混合菌种中分离纯化具有优良发酵性能和生物活性功能的乳酸菌，并对其发酵特性和生物活性功能进行研究。采用乳酸菌分离培养基对收集的混合菌种进行分离、纯化，获得5个乳酸菌株。通过观察其菌落形态、镜检及其他鉴定实验如吲哚试验、糖发酵试验等初步认为所得菌株为乳酸菌。在菌种的发酵过程中,添加胡萝卜汁、番茄汁、马铃薯汁等不同蔬菜汁作为激活剂以提高菌种的发酵特性。结果表明马铃薯汁对菌种的发酵速度和凝乳均有较大的促进作用。

Studies on the Fermentation Properties of Rural Lactobacteria and Its Activates

Abstract: The fermentation properties and bioactive function of 5 new Lacto bacteria which were isolated from rural yogurt have been studied in this article. 5 strains have been obtained from the collected rural yogurt by using agar plate with special isolation medium of lactic acid bacteria. Through the colony morphology, microscopic observation and the results of a series of physiological tests identification of bacteria, such as indole test, Sugar fermentation reaction etc. ,they were considered primarily Lacto bacteria. The results of the experiments indicated that the fermentation rate and the quality of the texture were improved when Potato juice was added during the milk fermentation.

关键词：乳酸菌；发酵；分离；激活剂

Key words: Lactobacteria; Fermentation; Isolation; Activate

目 录

中文摘要I

英文摘要II

目录III

1. 绪论1

1.1 乳酸菌概述1

1.2乳酸菌对人体的有益功能1

1.3乳酸菌发酵剂的功能2

1.4乳酸菌的发展与展望4

1.5本章小节6

2. 实验部分7

2.1实验材料7

2.2方法9

2.3本章小节14

3.结果与讨论15

3.1乳酸菌的分离纯化15

3.2乳酸菌的鉴定15

3.3乳酸菌生长曲线的绘制17

3.4激活剂的筛选18

3.5乳酸菌的动物试验24

3.6本章小节31

4.总结与展望33

致谢34

参考文献35