毕业论文《乳酸菌的分离纯化研究》.doc

摘 要 乳酸菌是一类以糖为原料，主要产物为乳酸的细菌的总称，其重要性已经引起国内外的广泛关注。乳酸菌产生的具有抑菌作用的物质——细菌素，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，已成为生物食品防腐研究的重点，并被认为是最有效的抗生素替代物。乳酸菌在医疗、生物防治、食品、饲料和发酵等领域也具有广泛的应用前景。 本文主要以市售进口奶酪为研究对象，采用 BCG 培养基分离出单个的细菌菌落，通过观察菌落形态、菌体形态观察筛选出 5 株乳酸菌，通过抑菌实验，在 5 株乳酸菌中筛选得到 1 株具有高抑致病菌活性的乳酸菌菌株 GL5，通过菌株形态学特征的观察与生理生化特征的鉴定，参考《伯杰细菌鉴定手册》，该菌株与干酪乳杆菌最相似。 关键词：乳酸菌；抑菌；鉴定 Abstracts Lactic acid bacteria is a kind of the umbrella name taking that candy is rawmaterial main outcome as the lactic acid bacterium its significance already arousesbroad home and abroad attention. Having that the Lactic acid bacteria produces or thebacterium effect matter bacterium is plain innocuous there is no the side effect thenothing being left over there is no resistance to drugs the environment contaminatingat the same time neither waits for merit already becomes the priority that living thingsfood antisepsis studies and is regarded as the most effective antibiotic substituent.Lactic acid bacteria is in medical treatment biological control food fields such asfeed and fermentation also have the broad application prospect. The BCG medium was used to isolate the single conlony from the cheese in thesupermarket. Five kinds of lactic acid bacteria were screened based on themorphological characteristics and according to the bacteriostatic experiment GL5from cheese had the highest bacteriostatic activity. GL5 was homologous withLactobacillus casei based on the morphological physiological characteristics andBergeys manual of determinative bacteriology.Key words：Lactic acid bacteria bactriostasis indentification 目 录摘 要............................................................ⅠAbstracts.........................................................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....................................