酸面團(tuán)是一種面粉與水的混合物,包含酵母菌、乳酸菌與霉菌等微生物。乳酸菌作為酸面團(tuán)的重要組成部分,對發(fā)酵制品的風(fēng)味、結(jié)構(gòu)及營養(yǎng)品質(zhì)有著重要的影響,而乳酸菌產(chǎn)生的胞外多糖（EPS）在其中起著關(guān)鍵性的作用。EPS除了能有效改善面制品的結(jié)構(gòu)、延長保質(zhì)期外,還具有免疫調(diào)節(jié)、抗氧化等生理活性。鑒于乳酸菌及其產(chǎn)物EPS的重要性,本文對分離自傳統(tǒng)酸面團(tuán)中的乳酸菌進(jìn)行了系統(tǒng)研究,主要研究內(nèi)容及結(jié)果如下:首先,對實驗室現(xiàn)存的51株乳酸菌進(jìn)行了篩選,得到高產(chǎn)EPS菌株為乳酸菌SXU-1001,EPS產(chǎn)量為190.32±2.36mg/L。其次,對該菌株進(jìn)行了一系列的基本特性研究。通過對細(xì)菌基因組DNA的分析確定了該乳酸菌的種屬,故將該菌株更名為舊金山乳桿菌Lactobacillus sanfranciscensis Ls-1001（L.sanfranciscensis Ls-1 00 1）L.sanfranciscensis Ls-1001的生理生化結(jié)果顯示該菌為革蘭氏陽性菌過氧化氫酶為陰性細(xì)菌呈桿狀,生物量為24±1 g/L,繁殖代數(shù)為0.36,生長速率常數(shù)為0.045,代時為22.42 min,pH最低為... 

【文章來源】：山西大學(xué)山西省

【文章頁數(shù)】：90 頁

【學(xué)位級別】：碩士

【文章目錄】：
中文摘要
Abstract
Chapter 1 Review of the literature
    1.1 Overview of sourdough
        1.1.1 Introduction and classification of sourdough
        1.1.2 Effect of sourdough on fermented flour products
        1.1.3 Microbiota in Sourdough
    1.2 Diversity of LAB microbiota in sourdough
        1.2.1 Diversity of LAB
        1.2.2 Effects of LAB on flour products
    1.3 Research on exopolysaccharide of LAB
        1.3.1 Introduction of exopolysaccharide and screening of EPS-producing LAB strains
        1.3.2 Structural identification of EPS
        1.3.3 Physiological activity of EPS and its effect on flour products
    1.4 Research significance and content of this thesis
        1.4.1 Purpose and significance of the thesis
        1.4.2 Main research content
Chapter 2 Screening and characteristics of high-producing exopolysaccharide lactic acid bacteria
    2.1 Materials and instruments
        2.1.1 Strains and media
        2.1.2 Instruments
    2.2 Methods
        2.2.1 Bacterial culture
        2.2.2 Screening of high exopolysaccharides strains
        2.2.3 16SrRNA analysis
        2.2.4 Cell morphology
        2.2.5 Fourier-transform infrared (FTIR) spectroscopy analysis
        2.2.6 Determination of the growth amount and growth curve
        2.2.7 Determination of pH and total titratable acidity curves
        2.2.8 Biochemical properties of high exopolysaccharides strains
        2.2.9 Statistical analysis
    2.3 Results and Discussion
        2.3.1 Screening of high exopolysaccharides strains
        2.3.2 16S rRNA analysis of strain
        2.3.3 Cell morphology of strain
        2.3.4 Fourier-transform infrared (FTIR) spectroscopy analysis of strain
        2.3.5 The growth amount and growth curve of strain
        2.3.6 pH and total titratable acidity curves of strain
        2.3.7 Biochemical properties of strain
    2.4 Conclusions
Chapter 3 Optimization of exopolysaccharides produced by L. sanfranciscensis Ls-1001
    3.1 Materials and instruments
        3.1.1 Strain
        3.1.2 Materials and instruments
    3.2 Methods
        3.2.1 Preparation of EPS
        3.2.2 Single-factor experiment
        3.2.3 Response surface optimization experiment
        3.2.4 Statistical analysis
    3.3 Results and Discussion
        3.3.1 Single-factor experiment
        3.3.2 Response surface optimization experiments
    3.4 Conclusions
Chapter 4 Characterization and antioxidant of exopolysaccharides produced by L. sanfranciscensis Ls-1001
    4.1 Materials and instruments
        4.1.1 Strain and media
        4.1.2 Materials and instruments
    4.2 Methods
        4.2.1 Isolation and purification of EPS
        4.2.2 Fourier-transform infrared (FTIR) spectroscopy and Ultraviolet spectral (UV)analysis of EPS
        4.2.3 Determination of monosaccharide composition of EPS
        4.2.4 Nuclear magnetic resonance (NMR) spectroscopy analysis of EPS
        4.2.5 Morphological characterization of EPS
        4.2.6 Antioxidant activity of EPS
        4.2.7 Statistical analysis
    4.3 Results and Discussion
        4.3.1 FTIR and UV analysis results of EPS
        4.3.2 Results of monosaccharide composition of EPS
        4.3.3 Results of NMR analysis
        4.3.4 Microstructure of EPS
        4.3.5 Antioxidant activity of EPS
    4.4 Conclusions
Chapter 5 Conclusions
References
攻讀學(xué)位期間取得的研究成果
致謝
個人簡況及聯(lián)系方式


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