第九章 微生物与发酵食品36.ppt

Foods fermented by bacteria Lactobacterium and its fermented products Lactobacterium and fermented dairy products Bacillus subtulis (natto) and natto fermentation Lactobacterium and its fermented products Lactic acid fermentation types Homolactic fermentation more than 90% metabolites are lactic acid, Heterolactate fermentation ,other products such as ethanol and CO2 may be formed Bifidum pathway Microbes in heterolactic fermentation Leuconostoc mesenteroides(肠膜明串珠菌) Lactobacillus brevis（短乳杆菌） Lacmanitopoeum（甘露醇乳杆菌） Sauerkraut （泡菜） and microbes 微酸阶段 酸化成熟阶段 过酸阶段 Lactobacterium and fermented dairy products Streptococcus thermophilus Lactobacillus bulgaricus Lactobacillus aciditicphilus Bifidobacterium Bacillus subtulis (natto) and natto fermentation Fungi fermented food Moulds and fermented bean curd Fungi fermented food Moulds and thick broad-bean sauce and fermented soya beans Fungi fermented food Rhizopus oligosporus （少孢根霉）and Tempeh（丹贝） fermentation Fungi fermented food Aspergillus and tea fermentation Microbes that directly used as food Spirulina morphological features features of biochemical composition health-care funtion保健 Microbes that directly used as food Single Cell Protein（SCP） 1.definition 2.material and microbes for the production of SCP Microbial polysaccharide Xanthan（黄原胶） Dextran （右旋糖酐） Scleroglucan （小核菌葡聚糖） Pullulan （短梗霉多糖） Curdlan（热凝多糖） Mushroom polysaccharide（食用菌多糖） Microbial polysaccharide Gram positive bacteria 明串珠菌，变异链球菌等 Gram negative bacteria 木醋杆菌，无色杆菌，土壤杆菌，固氮菌，假单胞菌等 Yeast 出芽短梗霉，隐球酵母，毕赤酵母，红酵母等 Filamentous fungi 青霉，银耳，冬虫夏草，灵芝，香菇等。 Reishi Mushroom polysaccharide Ehance the activity of NK cell Boost the synthesis of interferon Anti-cancer Accelerate the proliferation of lymph cells , enhance the phagocytic and killing ability of macrophages, NK cell and T cell . Distinctly inhibit the hypersensitivity to oval protein and tatanus toxoid Mushroom polysaccharide Reishi mushroom （Ganoderma lucidum （fr.）kars