一株具有促益生特性乳酸菌的筛选及其应用研究制糖工程专业论文.docxVIP

ABSTRACTIn ABSTRACT In t11is studv，a number of lactic acid bacteria s缸ajns诎h excellent fementation ch锄cteristics were isolated矗。om ke矗r罂ains a|ld naturally femented sauer：I(raut．Based on me obtained stmiIlS，we developed a femlented milk beverage to broaden the fmit鲫【d Veget乏lble processing． By moIpholo日，黟锄Stain and catalase teSt，1 0 lactic acid bacteria s仃ajns were chosen for如nher research．And锄ong these stmins，strain 299 showed outstanding capacities on resistallce to hi曲concentration of acid，bile and salt，and 10w resistallce to antibiotic．The results showed that strain 299 wouId have eXtensiVe印pIication in food and heal廿1 products． By API experiments aIld molecular biology metllods，s订ain 299 was idemified as Lactobacillus plantanlm and n锄ed上口c幻6口cf，，“s p肠力伽甜朋299． The叩timal culture temperatures of工口cf06口c泖娜pZ口，2砌r搠299 is 30℃，pH Value is 6．0．the beSt harvest time is 2l 3‘h． By single f．actor experiment and central composite experiment，we optiIllized durian beverage fermented process．The optimurIl f6肌ula of f．ernlemation technology waS：nesh： wateF l：4，sugar concentration 7．6％，milk concentration 1 0％，三以c幻施c饼淞p融疗触，“m 299：三口c，D6口cfZ，甜s 6“咖，．fc“J：跏#pfocDcc“s}矗PrJ啊印向f，甜s=4：1：1，inoculation 2．5x108 c6J／mL，ferIIlentation time 5．5 h，temperature 37℃，sterilization condition 85℃，10 mj』】． 111e physiolo百cal indicators aIldheal也indicators are consiStent with GB／T 16321—2003． By HPLC method， the changes of orgallic acids during the duri锄 beVerage fe吼entation process were analy2ed．The results indicated that the lactic acid waS as 11i曲as 1 70．72 m∥1 009 and the content of citric acid and acetic acid were increased．GC，MS waS used to aIlalyze the volatile naVor compounds of fe衄ented duriaIl beVerage． The mercaptaIl oxidation of f色nnented duriall beverage was increased so协at the aroma Of products was improVed． 111e physical chaIlges of f色n11ented duriall beverage Were meaSl聪d d谢ng preserVation．The durian beVerage shelf ilfe was 2 1 d，4℃re仟igerated． Key words：lactobac