副干酪乳杆菌（lactobacillus paracasei）.docVIP

副干酪乳杆菌（lactobacillus paracasei） Introduction probiotics refers to the presence of one or more live microorganisms that exhibit a proven functional health benefit when ingested in sufficient quantities. Probiotics mainly include lactobacillus, Bifidobacterium, Propionibacterium, Escherichia, yeast and so on. Among them, probiotic lactic acid bacteria are the most widely studied. The immune mechanism of probiotic lactic acid bacteria can promote the bodys microbial flora and enzyme balance and stimulate specific and nonspecific, to prevent certain diseases, promote development, enhance physical fitness, anti-aging and prolong the life of the. In recent years, probiotic lactic acid bacteria have not only played an important academic value in theory, but also created great economic value. According to statistics, during the 2001-2005 years, the annual growth rate of probiotic products market is as high as 20%. The economic value created by the food industry with Lactobacillus as fermented bacteria accounts for 20%[1] of the global fermented food. In Europe, probiotic lactic acid bacteria functional foods account for 5% of all food output value, accounting for 65% of functional foods, with a total output value of $50 billion. L.paracasei (Lactobacillus paracasei) is a kind of Foreign Studies of probiotic lactic acid bacteria in recent years, it belongs to the genus Lactobacillus casei group. L.paracasei widely exists in the traditional fermented dairy products and the human gastrointestinal tract, there are a small number of reports that are available from fermented bean products, pickled cabbage, fermented fish products and some wine such as wine and brandy low isolated from this strain. In this paper, L.paracasei (Lactobacillus paracasei HD1.7) of the fermentation liquid as the raw material, the extraction, separation and purification technology, get the L.paracasei in crude extracts, and the antibacterial activity and antibacterial mechanism were studied. It provides