《干酪乳杆菌的制备及抑菌试验》-毕业论文.docVIP

PAGE 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 raw material, main outcome as the lactic acid bacterium, its significance already arouses broad home and abroad attention. Having that the Lactic acid bacteria produces or the bacterium effect matter bacterium is plain, innocuous, there is no the side effect, the nothing being left over, there is no resistance to drugs, the environment contaminating at the same time neither waits for merit, already becomes the priority that living things food antisepsis studies, and is regarded as the most effective antibiotic substituent. Lactic acid bacteria is in medical treatment, biological control, food, fields such as feed and fermentation also have the broad application prospect. The BCG medium was used to isolate the single conlony from the cheese in the supermarket. Five kinds of lactic acid bacteria were screened based on the morphological characteristics, and according to the bacteriostatic experiment, GL5 from cheese had the highest bacteriostatic activity. GL5 was homologous with HYPERLINK /s?wd=Lactobacillus+casei \t _blank Lactobacillus casei based on the morphological ,physiological characteristics and Bergeys manual of determinative bacteriology. Key words：Lactic acid bacteria, bactriostasis, indentification 目 录 摘 要Ⅰ AbstractsⅡ 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2 1.4乳酸菌的工业用途2 1.5乳酸菌细菌素2 第2章 材料与方法4 2.1 材料4 2.2 方法5 第3章 结果与分析9 3.1抑菌实验结果9 3.2抑菌物质的确定9 3.3乳酸菌的鉴定10 第4章 结论13 4.1分离纯化结果 13 4.2抑菌试验的结果 13 4.3鉴定结果 13 致谢 14 参考文献15 第1章 前言 乳酸菌指发酵 HYPERLINK /view/83753.htm \t _blank 糖类主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称。凡是能从葡萄糖或乳糖的发酵过程中产生乳酸菌的细菌统称