優良乳酸菌發酵性能研究及其激活劑篩選

生物工程論文編號:SW092  論文字數:15128,頁數:39

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
1.1  乳酸菌概述 1
1.2乳酸菌對人體的有益功能 1
1.3乳酸菌發酵劑的功能 2
1.4乳酸菌的發展與展望 4
1.5本章小節 6
2. 實驗部分 7
2.1實驗材料 7
2.2方法 9
2.3本章小節 14
 3.結果與討論 15
3.1乳酸菌的分離純化 15
3.2乳酸菌的鑒定 15
 3.3乳酸菌生長曲線的繪制 17
3.4激活劑的篩選 18
3.5乳酸菌的動物試驗 24
3.6本章小節 31
4.總結與展望 33
致謝 34
參考文獻 35

摘要：本文主要研究從民間收集的酸奶混合菌種中分離純化具有優良發酵性能和生物活性功能的乳酸菌，并對其發酵特性和生物活性功能進行研究。采用乳酸菌分離培養基對收集的混合菌種進行分離、純化，獲得5個乳酸菌株。通過觀察其菌落形態、鏡檢及其他鑒定實驗如吲哚試驗、糖發酵試驗等初步認為所得菌株為乳酸菌。在菌種的發酵過程中,添加胡蘿卜汁、番茄汁、馬鈴薯汁等不同蔬菜汁作為激活劑以提高菌種的發酵特性。結果表明馬鈴薯汁對菌種的發酵速度和凝乳均有較大的促進作用。

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.

關鍵詞：乳酸菌；發酵；分離；激活劑

Key  words: Lactobacteria; Fermentation; Isolation; Activate