發(fā)布時(shí)間：2018-03-07 23:30

  本文選題：乳酸菌　切入點(diǎn)：上清液　出處：《中國農(nóng)業(yè)科學(xué)院》2006年碩士論文　論文類型：學(xué)位論文

【摘要】： 乳酸菌，是一群可以發(fā)酵碳水化合物，并產(chǎn)生大量乳酸的革蘭氏陽性桿菌或球菌的統(tǒng)稱。乳酸菌的應(yīng)用具有悠久的歷史，人類遠(yuǎn)在古代，就不自覺地在食品釀造與加工上應(yīng)用了乳酸菌。 從乳酸菌被發(fā)現(xiàn)至今，對其研究已有一個(gè)多世紀(jì)的歷史。人類通過百余年的研究和探索，已經(jīng)對乳酸菌的來源、性質(zhì)、功能、運(yùn)用、培養(yǎng)等諸多方面，有了明確的了解和深入的探析。目前，國內(nèi)外對乳酸菌的研究和探討，一直將其拮抗作用作為研究的重點(diǎn)。 隨著人民健康意識的提高，人們越來越傾向于預(yù)防疾病而非治療疾病，于是便對功能性食品產(chǎn)生了濃厚的興趣，尤其是可作為食品的乳酸菌制品。 所以，本文將選題的方向定于對乳酸菌的抑菌作用的研究，利用牛津杯法，通過17株乳酸菌(其中15株分離自酸馬奶酒)發(fā)酵上清液對7株人源性腸道致病菌的抑菌實(shí)驗(yàn)(并對上清液調(diào)節(jié)不同pH值、經(jīng)熱和胃蛋白酶、胰蛋白酶處理)。初步分析乳酸菌抑菌活性物質(zhì)的特性及抑菌能力范圍，從而篩選出其中對人體腸道致病菌抑菌活性較強(qiáng)的菌株，以便作為發(fā)酵劑用于生產(chǎn)，，從而造福于人類。 結(jié)果表明，這些乳酸菌上清液對腸道致病菌均有明顯抑菌特性，在pH值2.0-3.0時(shí)抑菌活性最強(qiáng)，pH值達(dá)6.0以上喪失活性，并抑菌物對熱穩(wěn)定，其活性不被蛋白酶破壞，NaOH溶液對其活性有一定的減弱作用。
[Abstract]:Lactic acid bacteria are a group of gram-positive bacilli or cocci that can ferment carbohydrates and produce large amounts of lactic acid. The application of lactic acid bacteria has a long history. Unconsciously in food brewing and processing of the application of lactic acid bacteria. Since the discovery of lactic acid bacteria, it has been studied for more than a century. Through more than 100 years of research and exploration, human beings have studied the source, nature, function, application, cultivation and so on of lactic acid bacteria. At present, the antagonism of lactic acid bacteria has been regarded as the focal point of the research at home and abroad. With the improvement of people's health awareness, people tend to prevent diseases rather than treat diseases, so they have a strong interest in functional foods, especially as food products of lactic acid bacteria. Therefore, in this paper, the research on the bacteriostatic effect of lactic acid bacteria is focused on, and the Oxford Cup method is used to study the bacteriostatic effect of lactic acid bacteria. 17 strains of lactic acid bacteria (15 of which were isolated from yoghurt wine) were used to inhibit 7 strains of human intestinal pathogenic bacteria (and the supernatants were adjusted to different pH values by heat and pepsin). Trypsin was treated with trypsin. The characteristics and range of bacteriostatic activity of lactic acid bacteria were analyzed preliminarily, and the strains with strong bacteriostatic activity against human intestinal pathogenic bacteria were screened out so as to be used as starter for production and benefit human beings. The results showed that the supernatant of these lactic acid bacteria had obvious bacteriostasis characteristics against intestinal pathogenic bacteria, and the bacteriostatic activity of the supernatant of lactic acid bacteria was above 6.0 when pH value was 2.0-3.0, and the bacteriostasis was stable to heat. Its activity is not destroyed by protease. NaOH solution has a certain weakening effect on its activity.
【學(xué)位授予單位】：中國農(nóng)業(yè)科學(xué)院
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2006
【分類號】：R371

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