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

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