彭盛刚大学本科设计6[1]9.docVIP

玉林师范学院本科生毕业论文 酸奶保藏的微生物变化趋势 Microbiological changes in the yogurt preservation 院 系 化学与生物系 专 业 生物技术 学 生 班 级 生技06班 姓 名 彭盛刚 学 号 200606403129 指导教师单位 化学与生物系 指导教师姓名 林谦 指导教师职称 讲师（博士） 酸奶保藏的微生物变化趋势 生技06班 彭盛刚 指导教师 林谦 摘要 酸奶深受广大消费者的欢迎。但酸奶的保藏需要非常的小心，市场上的酸奶变质问题时有发生，就是对酸奶的保藏工作做得不到位引起的。本文通过对市场上销售的酸奶产品保藏过程中菌相分布进行研究，探讨酸奶制品保藏期间微生物学变化趋势，为酸奶制品的质量控制提供理论依据。研究采用平皿菌落计数法对伊利和蒙牛两种酸奶制品在保质期内乳酸菌、霉菌及酵母菌的数量测定，判断酸奶的品质情况。研究结果如下：酸奶保藏过程中微生物的变化趋势表明：蒙牛酸奶中的乳酸菌数从第一天的1.13×108cfu/mL下降到6.95×106cfu/mL;伊利酸奶中的乳酸菌数从第一天的1.06×108cfu/mL下降到4.9 ×106cfu/mL即蒙牛和伊利酸奶的乳酸菌数从出厂到保质期结束过程中，总体数量呈下降趋势，即出厂的时间越长，酸奶中所含的乳酸菌数越少。酸奶中的霉菌结果为：蒙牛从开始的2.7×104cfu/mL增加到3.2×105cfu/mL，伊利从开始的5.3×105cfu/mL增加到1.02×106cfu/mL；酸奶中的酵母菌结果为：蒙牛从开始的3.25×104cfu/mL增加到1.0×106cfu/mL，伊利从开始的5.0×104cfu/mL增加到1.2×106cfu/mL。即霉菌和酵母菌的数量总体呈上升趋势，即出厂时间越长，酸奶中所含的霉菌和酵母菌数越多。 关键词：酸奶，保藏，乳酸菌，霉菌，酵母菌 Microbiological changes in the yogurt preservation Biotechnology Class 06 Peng Sheng-gang Supervisor Lin-qian Abstract Yogurt is popular by a lot of consumers .However, conserve yogurt should be careful. Transformation problems on the market are always happen, because conserve work still not attract their attention. This thesis analyzes mushroom distributing during conserve on sell in the market, discuss the tendency of microbiology transformation to the yogurt during the period of conserve, provided the theory evidence for control the quality of yogurt products. In order to judge the quality of yogurt, Plate Colony Count can be used to set out the number of Yili and Mengniu, including lactic acid bacteria, moldand yeast. Yili and Mengniu are two kinds of yogurt products. The result of study as follow: The microbial change tendency during the yogurt conserving shows that: the number of lactic acid bacteria in Mengniu reduce from 1.13×108 cfu/mL at the first day to 6.95×106 cfu/mL. And the number of lactic acid bacteria in Yili from 1.06×108cfu/mL to 4.9 ×106 cfu/mL. It means that the number of lactic acid bacteria in Mengniu and YiLi are al