乳酸菌抑菌鉴定研究 毕业设计论文(生物制药).doc

摘 要 乳酸菌一类以糖为原料主要产物为乳酸的的总称的抑菌作用的物质具有无毒、无副作用、无残留、无抗药性，同时也不污染环境等优点生物食品防腐研究的重点医疗、生物防治、食品饲料和发Abstracts Lactic acid bacteria is a kind of the umbrella name taking that candy is raw material, main outcome as the lactic acid bacterium, its significance already arouses broad home and abroad attention. Having that the Lactic acid bacteria produces or the bacterium effect matter bacterium is plain, innocuous, there is no the side effect, the nothing being left over, there is no resistance to drugs, the environment contaminating at the same time neither waits for merit, already becomes the priority that living things food antisepsis studies, and is regarded as the most effective antibiotic substituent. Lactic acid bacteria is in medical treatment, biological control, food, fields such as feed and fermentation also have the broad application prospect. The BCG medium was used to isolate the single conlony from the cheese in the supermarket. Five kinds of lactic acid bacteria were screened based on the morphological characteristics, and according to the bacteriostatic experiment, GL5 from cheese had the highest bacteriostatic activity. GL5 was homologous with Lactobacillus casei based on the morphological ,physiological characteristics and Bergeys manual of determinative bacteriology. Key words：bactriostasis, indentification 目 录 摘 要............................................................Ⅰ Abstracts.........................................................Ⅱ 目 录............................................................Ⅲ 第1章 前 言.....................................................1 1.1乳酸菌的生理功能.............................................1 1.2乳酸菌的类型.... ............................................2 1.3乳酸菌的研究历史.............................................2 1.4乳酸菌的工业用途.............................................2 1.5乳酸菌细菌素.................................................2 第2章 材料与方法...................................................4 2.1 材料................................