抗真菌特性乳酸菌的筛选鉴定及在酸奶防腐中的应用
发布时间：2019-03-22 07:34
【摘要】：随着科技的进步人民生活水平的提高,人们关于食品安全越来越重视,对于食品添加剂尤为敏感。消费者更倾向于购买不含添加剂的"纯天然食品",这种趋势推动着新型生物保鲜剂的发展。乳酸菌本身以及乳酸菌的某些代谢产物具有强效的抑制作用,尤其是对霉菌和酵母菌最为明显,具有成为天然防腐剂的潜质。本论文从腐败的乳制品、果蔬、青贮饲料中分离乳酸菌和真菌;筛选对真菌具有抗性的乳酸菌,并对抗性乳酸菌和受抑制真菌进行鉴定;将筛选得到的优势菌株作为辅助发酵剂进行酸奶防腐实验。结果如下:1、从实验材料中共分离到乳酸菌64株、真菌14株。2、通过双层平板法和牛津杯法筛选到14株乳酸菌对3株真菌具有抑制作用。通过生物学手段对优势乳酸菌和真菌进行鉴定后发现,乳酸菌分别为植物乳杆菌、副干酪乳杆菌、鼠李糖乳杆菌、屎肠球菌;3株真菌分别为黑曲霉、白地霉、毕赤酵母。B9对黑曲霉的最大抑菌圈为21.11mm,B9对白地霉的达到17.35 mm,B10毕赤酵母的达到17.68 mm。3、将其中13株抗性乳酸菌作为辅助发酵剂进行牛奶发酵实验,发现理化特性好具有做酸奶发酵剂的乳酸菌9株;防腐实验中,在4℃条件下M1、B10对喷洒白地霉实验组的抑制时间达到28 d,B9对黑曲霉组的抑制时间为28 d,B10对毕赤酵母组的抑制时间为27 d;在常温条件下白地霉组、黑曲霉组于168 h出现霉变,毕赤酵母组于144h出现霉变。植物乳杆菌B9、B10、M1、P10具有长货架期酸奶发酵剂的潜质。
[Abstract]:With the progress of science and technology, people pay more and more attention to food safety, especially sensitive to food additives. Consumers are more likely to buy additives-free "natural foods", a trend that drives the development of new biological preservatives. Lactic acid bacteria itself and some metabolites of lactic acid bacteria have strong inhibitory effect, especially on mold and yeast, which has the potential to become a natural preservative. In this paper, lactic acid bacteria and fungi were isolated from corrupt dairy products, fruits and vegetables, and silage, and the resistant lactic acid bacteria were screened, and the resistant lactic acid bacteria and inhibited fungi were identified. The selected dominant strains were used as auxiliary starter for yoghurt preservative experiment. The results were as follows: 1. A total of 64 strains of lactic acid bacteria and 14 strains of fungi were isolated from the experimental materials. 14 strains of lactic acid bacteria were screened by double-layer plate method and Oxford cup method to inhibit 3 strains of fungi. The dominant lactic acid bacteria and fungi were identified by biological means. The lactic acid bacteria were Lactobacillus plantarum, Lactobacillus paracarum, Lactobacillus rhamnosus and Enterococcus faecium, respectively. Three fungi were Aspergillus Niger, Trichoderma albicans and Pichia pastoris. The maximum inhibition zone of B9 against Aspergillus Niger was 21.11mm, and that of B9 was 17.35 mm,B10 for Pichia pastoris and 17.68 mm.3, for Pichia pastoris. Among them, 13 strains of resistant lactic acid bacteria were used as auxiliary starter for milk fermentation, and 9 strains with good physical and chemical properties were found to have good physical and chemical properties as yoghurt starter. In the anticorrosion experiment, at 4 鈩，
本文编号：2445394
[Abstract]:With the progress of science and technology, people pay more and more attention to food safety, especially sensitive to food additives. Consumers are more likely to buy additives-free "natural foods", a trend that drives the development of new biological preservatives. Lactic acid bacteria itself and some metabolites of lactic acid bacteria have strong inhibitory effect, especially on mold and yeast, which has the potential to become a natural preservative. In this paper, lactic acid bacteria and fungi were isolated from corrupt dairy products, fruits and vegetables, and silage, and the resistant lactic acid bacteria were screened, and the resistant lactic acid bacteria and inhibited fungi were identified. The selected dominant strains were used as auxiliary starter for yoghurt preservative experiment. The results were as follows: 1. A total of 64 strains of lactic acid bacteria and 14 strains of fungi were isolated from the experimental materials. 14 strains of lactic acid bacteria were screened by double-layer plate method and Oxford cup method to inhibit 3 strains of fungi. The dominant lactic acid bacteria and fungi were identified by biological means. The lactic acid bacteria were Lactobacillus plantarum, Lactobacillus paracarum, Lactobacillus rhamnosus and Enterococcus faecium, respectively. Three fungi were Aspergillus Niger, Trichoderma albicans and Pichia pastoris. The maximum inhibition zone of B9 against Aspergillus Niger was 21.11mm, and that of B9 was 17.35 mm,B10 for Pichia pastoris and 17.68 mm.3, for Pichia pastoris. Among them, 13 strains of resistant lactic acid bacteria were used as auxiliary starter for milk fermentation, and 9 strains with good physical and chemical properties were found to have good physical and chemical properties as yoghurt starter. In the anticorrosion experiment, at 4 鈩，
本文编号：2445394
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