高产胞外多糖乳酸菌筛选及胞外多糖结构解析
发布时间：2021-06-22 20:04
酸面团是一种面粉与水的混合物,包含酵母菌、乳酸菌与霉菌等微生物。乳酸菌作为酸面团的重要组成部分,对发酵制品的风味、结构及营养品质有着重要的影响,而乳酸菌产生的胞外多糖（EPS）在其中起着关键性的作用。EPS除了能有效改善面制品的结构、延长保质期外,还具有免疫调节、抗氧化等生理活性。鉴于乳酸菌及其产物EPS的重要性,本文对分离自传统酸面团中的乳酸菌进行了系统研究,主要研究内容及结果如下:首先,对实验室现存的51株乳酸菌进行了筛选,得到高产EPS菌株为乳酸菌SXU-1001,EPS产量为190.32±2.36mg/L。其次,对该菌株进行了一系列的基本特性研究。通过对细菌基因组DNA的分析确定了该乳酸菌的种属,故将该菌株更名为旧金山乳杆菌Lactobacillus sanfranciscensis Ls-1001（L.sanfranciscensis Ls-1 00 1）L.sanfranciscensis Ls-1001的生理生化结果显示该菌为革兰氏阳性菌过氧化氢酶为阴性细菌呈杆状,生物量为24±1 g/L,繁殖代数为0.36,生长速率常数为0.045,代时为22.42 min,pH最低为...
【文章来源】：山西大学山西省
【文章页数】：90 页
【学位级别】：硕士
【文章目录】：
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
攻读学位期间取得的研究成果
致谢
个人简况及联系方式
【参考文献】：
期刊论文
[1]乳酸菌胞外多糖结构解析的研究方法[J]. 邸维,张英春,易华西,韩雪,王淑梅,张兰威. 分析化学. 2018(06)
[2]传统酸面团中抗霉菌乳酸菌的筛选及其在蒸蛋糕中的应用[J]. 何艳霞,王凤,杨文丹,陈佳芳,徐岩,黄卫宁,小川晃弘. 食品工业科技. 2017(19)
[3]不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J]. 孙银凤,徐岩,黄卫宁,钟京,张思佳,王益姝,OMEDI Jacob-Ojobi,李宁,Arnaut FILIP. 食品科学. 2015(13)
[4]影响乳酸菌胞外多糖产量的因素[J]. 胡盼盼,宋微,单毓娟,杜明,张兰威. 食品科技. 2014(09)
[5]传统酸面团中细菌与酵母菌的分离与鉴定[J]. 刘同杰,李云,吴诗榕,金乐天,张国华,杨浣漪,何国庆. 现代食品科技. 2014(09)
[6]传统面食发酵剂中菌群多样性的研究[J]. 杨浣漪,张国华,何国庆. 现代食品科技. 2013(09)
[7]质谱解析多糖结构的方法学进展[J]. 刘芳,赵声兰,陈朝银. 药物分析杂志. 2011(08)
[8]冻干酸面团发酵剂对发酵面团及面包香气的影响[J]. 刘若诗,万晶晶,黄卫宁,刘刚,RAYAS-DUARTE Patricia. 食品科学. 2011(07)
[9]核磁共振波谱法在多糖结构分析中的应用[J]. 刘玉红,王凤山. 食品与药品. 2007(08)
本文编号：3243455
【文章来源】：山西大学山西省
【文章页数】：90 页
【学位级别】：硕士
【文章目录】：
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
攻读学位期间取得的研究成果
致谢
个人简况及联系方式
【参考文献】：
期刊论文
[1]乳酸菌胞外多糖结构解析的研究方法[J]. 邸维,张英春,易华西,韩雪,王淑梅,张兰威. 分析化学. 2018(06)
[2]传统酸面团中抗霉菌乳酸菌的筛选及其在蒸蛋糕中的应用[J]. 何艳霞,王凤,杨文丹,陈佳芳,徐岩,黄卫宁,小川晃弘. 食品工业科技. 2017(19)
[3]不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J]. 孙银凤,徐岩,黄卫宁,钟京,张思佳,王益姝,OMEDI Jacob-Ojobi,李宁,Arnaut FILIP. 食品科学. 2015(13)
[4]影响乳酸菌胞外多糖产量的因素[J]. 胡盼盼,宋微,单毓娟,杜明,张兰威. 食品科技. 2014(09)
[5]传统酸面团中细菌与酵母菌的分离与鉴定[J]. 刘同杰,李云,吴诗榕,金乐天,张国华,杨浣漪,何国庆. 现代食品科技. 2014(09)
[6]传统面食发酵剂中菌群多样性的研究[J]. 杨浣漪,张国华,何国庆. 现代食品科技. 2013(09)
[7]质谱解析多糖结构的方法学进展[J]. 刘芳,赵声兰,陈朝银. 药物分析杂志. 2011(08)
[8]冻干酸面团发酵剂对发酵面团及面包香气的影响[J]. 刘若诗,万晶晶,黄卫宁,刘刚,RAYAS-DUARTE Patricia. 食品科学. 2011(07)
[9]核磁共振波谱法在多糖结构分析中的应用[J]. 刘玉红,王凤山. 食品与药品. 2007(08)
本文编号：3243455
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