几株乳酸菌产酸性能的差异比较.docVIP

几株乳酸菌产酸性能的差异比较 摘要：本实验从酸奶和酸奶发酵剂中分离筛选出三种菌株R1，R2和R3，根据菌落形态特征、革兰氏染色实验、镜检实验以及发酵实验进行初步鉴定；绘制三种乳酸菌的生长曲线，通过定时测定相同条件下单菌发酵实验过程中三种乳酸菌的pH值及滴定酸度来考察三种乳酸菌的产酸性能及后酸化能力；通过标准曲线法比较发酵前后蛋白质含量的变化。经初步鉴定三种菌株均为乳酸菌；相同条件下对这三种乳酸菌发酵过程中产酸性能的比较分析表明R3的产酸速率大于R2，R1的产酸速率最慢；对后酸化能力的比较分析表明R1的后酸化能力最强，R3的后酸化能力最弱。 关键词：筛选；乳酸菌；产酸性能；后酸化能力 Acid Producing Characteristics of Several Different Lactic Acid Bacteria Strains Abstract: In this experiment,we isolated three kinds of lactic acid bacteria R1,R2 and R3 from yogurt and yogurt starter, according to the characters of colony morphology, gram#39;s stain experiments, Microscopy laboratory and preliminary identification of fermentation experiment; it could be drawn three kinds of lactic acid bacteria growth curve, Through measuring the pH value and titratable acidity at fixed time of three kinds of lactic acid bacteria which were fermented in the same experimental condition, we could find out the performance of producing acid of each bacteria and the ability of post-acidification It could be compared the changes of protein content before and after fermentation by the method of standard curve Three types of bacteria were identified to be lactic acid bacteria via preliminary appraisal In the fermentation process of three kinds of lactic acid bacteria which were cultivating under the same condition, the fermentation rate of R3 was faster than R2 and R1 was the slowest As to the post-acidification capability, the comparative analysis shows that R1 is the strongest while R3 was resulted to be the weakest 当今社会快节奏、高效率的工作，紧张、不规律的生活，使人体的毒素大量累积，本文来自六\维/论~文?网， 免疫功能下降，从而引发心脑血管病、糖尿病、心脏病等多种健康问题[4,5]。因此，人们越来越重视具有多种生理功能的保健食品，而酸奶正是这种具有多种生理功能的保健食品之一。发酵后的酸奶中含有的保加利亚乳杆菌、双歧杆菌等乳酸菌，能在健康人肠道内定植，具有非常好的预防、治疗疾病、营养和保健功效[6]。此外，发酵型酸奶具有独特的风味与良好的口感更是深受广大消费者的喜爱。从世界范围来看，酸奶是发展最快的乳制品之一，是当今乳制品研究开发的一个主流[7]。产酸性能是乳酸菌的一个重要特性，是影响发酵酸奶品质的一个重要因素，酸度也是消费者对酸奶接受程度的一项重要指标。为此，我对筛选的几株乳酸菌的发酵产酸性能以及酸奶在后期存贮中的后酸化能力进行分析研究，对改善乳制品的口感和风味有着积极的意义。 1 材料与仪器 11 样品来源 市售花花牛酸奶（河南花花牛乳业有限公司）；经典老酸奶发酵剂（北京川秀科技有限公司）。 12 培养基 MRS培养基