双歧醋对常见病原菌的生物拮抗作用研究

目的研究双歧醋对常见病原菌的生物拮抗作用及影响因素。方法采用纸片扩散法(K-B法)、琼脂打孔法和试管稀释法(M IC法)测定双歧醋及其处理物(加热、不同pH)对常见病原菌的拮抗作用,并讨论pH、加热对拮抗作用的影响,同时用某市售醋作为对照。结果双歧醋及其处理物均具有一定的抑菌作用。结论双歧醋对常见病原菌有一定的拮抗作用,抑菌作用强于市售醋。     

双歧啤酒对常见病原菌的拮抗作用

目的了解双歧啤酒对常见病原菌的拮抗效果及影响因素。方法采用纸片扩散法（K-B法）、琼脂打孔法和试管稀释法（MIC法）测定双歧啤酒及其处理物（加热、不同pH）对常见病原菌的抑菌作用,同时用某市售啤酒作为对照。结果双歧啤酒及其处理物均具有一定的抑菌活性。结论双歧啤酒对常见病原菌有一定的抑菌作用,抑菌活性强于市售啤酒。     

菊花水煎液对长双歧杆菌促生长作用的探讨

目的研究菊花水煎液促进长双歧杆菌的体外增殖与活性的作用,初步探讨它作为一种双歧因子的条件。方法以菌液A600值、pH、活菌计数及发酵牛乳的凝乳时间、pH、滴定酸度等为指标,研究菊花水煎液对长双歧杆菌生长的影响,并用K—B琼脂法初步研究菊花水煎液对几种常见肠道菌群的抑／促菌作用。结果在5％添加菊花水煎液的培养基中长双歧杆菌的菌体浓度（A600值及活菌计数）均明显高于空白对照,菌液pH也均低于空白对照;长双歧杆菌发酵含有菊花水煎液的牛奶后,凝乳时间缩短,乳液的滴定酸度高于空白对照,pH也相应降低。菊花水煎液对几种常见肠道致病菌有较强的抑菌作用。结论菊花水煎液能促进长双歧杆菌的体外增殖与活性,且具有一定的选择性;菊花有可能成为一种良好的双歧因子或益生元制剂的候选物质。     

双歧杆菌发酵果蔬汁对小鼠免疫功能的影响

目的研究双歧杆菌发酵果蔬汁对小鼠免疫功能的影响。方法将小鼠随机分成纯净水对照组与发酵果蔬汁低、中和高3个剂量组,饮水法喂饲小鼠,测定小鼠胸腺和脾脏指数、腹腔巨噬细胞吞噬功能、血清溶血素测定、皮肤迟发型超敏反应(DTH)程度。结果与对照组比较,3种果蔬汁能显著增强巨噬细胞吞噬功能,增加血清溶血素抗体水平和DTH程度。结论双歧杆菌发酵果蔬汁能提高机体的免疫功能。     

双歧杆菌发酵果蔬汁营养成分分析及保质期观察

目的分析双歧杆菌发酵果蔬汁的营养成分及保质期观察。方法采用各种营养分析方法对双歧杆菌发酵果蔬汁进行主要营养成分的分析测定。结果双歧杆菌发酵果蔬汁营养丰富,含有蛋白质、脂肪、糖、水溶性维生素和多种微量元素,含有18种氨基酸,8种人体营养必需氨基酸。结论双歧杆菌发酵果蔬汁营养成分丰富,保质期长,作为一种营养食品饮料值得推广应用。     

双歧杆菌发酵果蔬汁对小鼠免疫调节机制的研究

目的研究双歧杆菌发酵果蔬汁对小鼠免疫调节作用的机制。方法将小鼠随机分成纯净水对照组、非发酵果蔬汁组和发酵果蔬汁低、中、高三个剂量组,饮水法喂饲小鼠30d,检测小鼠脾细胞的增殖能力及T淋巴细胞亚群,ELISA法测定血清IL-6和IFN-γ水平。结果发酵果蔬汁可增强小鼠脾细胞的增殖能力,T细胞表面标志CD3、CD4、CD8表达增强,促进血清中IL-6和IFN-γ的生成。结论双歧杆菌发酵果蔬汁能提高小鼠的体液、细胞免疫和非特异性免疫功能,并呈剂量效应关系。     

正常菌群对常见致病菌拮抗作用的研究

生物拮抗作用是微生物种群关系研究的一个侧面,实验中我们使用从皮肤上分离的常住菌——痤疮丙酸杆菌(A14-1)和表皮葡萄球菌(F65)对常见致病菌如金黄色葡萄球菌(C189)、绿脓杆菌(C8514)和埃希氏大肠杆菌(C1356)的体外拮抗试验表明,它们具有明显的拮抗作用,拮抗作用一般从48小时开始,72小时明显。而皮肤常住菌间无拮抗作用,相反它们还有协同作用,这对于皮肤的自净以及维持皮肤的微生态平衡具有重要的作用。此外,实验中还进行了乳杆菌和双歧杆菌等正常菌群分离株与上述常见致病菌的体外拮抗试验,结果表明也     

一株具降胆固醇功能乳酸菌的机制研究

目的对动物双歧杆菌SQ-0001的体外环境耐受性及其降胆固醇作用进行研究。方法用邻苯二甲醛法对pH 3.0和0.3%牛胆酸钠有一定耐受性的动物双歧杆菌SQ-0001的体外降胆固醇机制进行了研究。结果动物双歧杆菌SQ-0001对pH 3.0及0.3%胆盐环境具有一定的耐受性;该菌在胆盐浓度为0.2%,培养时间为24 h时,胆固醇脱除率最高,达到91.59%;该菌降胆固醇的作用主要以吸收为主,吸收率达到63.87%,其次是降解率,为23.81%。结论动物双歧杆菌SQ-0001的环境耐受能力良好,具有很好体外降胆固醇作用,该菌株可以作为日后降胆固醇的潜在益生菌。     

双歧杆菌发酵果蔬汁对小鼠抗疲劳作用的实验研究

目的检测发酵果蔬汁对小鼠的抗疲劳作用。方法将3种果蔬汁按一定比例加入双歧杆菌、保加利亚乳杆菌和嗜热链球菌,经发酵,分别以高中低3个剂量喂食小鼠30d后,进行小鼠负重游泳实验,检测肝糖原、乳酸和尿素氮等各项抗疲劳指标。结果3种果蔬汁均能显著延长小鼠负重游泳时间,提高小鼠肝糖原的储备量;降低小鼠游泳后血乳酸和尿素氮均值,增加血红蛋白含量及乳酸脱氢酶活性,减少血尿酸含量。且抗疲劳强度程度与型量声低有一定相差。结论3种发酵果蔬汁具有抗疲劳作用。     

双歧杆菌的生物拮抗与药敏试验

本文介绍了双歧杆菌生物拮抗试验和药物敏感试验的方法。结果说明双歧杆菌对肠道正常菌群及病原菌有调节与拮抗作用,且对多种抗生素敏感。提示在治疗肠道感染时,应尽量避免口服对双歧杆菌敏感的药物,否则会使肠道感染加重或蔓延。     

Trophic relationships between Saccharomyces cerevisiae and Lactobacillus plantarum and their metabolism of glucose and citrate

Glucose and citrate are two major carbon sources in fruits or fruit juices such as orange juice. Their metabolism and the microorganisms involved in their degradation were studied by inoculating with an aliquot of fermented orange juice a synthetic model medium containing glucose and citrate. At pH 3.6, their degradation led, first, to the formation of ethanol due to the activity of yeasts fermenting glucose and, eventually, to the formation of acetate resulting from the activity of lactobacilli. The yeast population always outcompeted the lactobacilli even when the fermented orange juice used as inoculum was mixed with fermented beet leaves containing a wider variety of lactic acid bacteria. The evolution of the medium remained similar between pH 3.3 and 5.0. At pH 3.0 or below, the fermentation of citrate was totally inhibited. Saccharomyces cerevisiae and Lactobacillus plantarum were identified as the only dominant microorganisms. The evolution of the model medium with the complex microbial community was successfully reconstituted with a defined coculture of S. cerevisiae and L. plantarum. The study of the fermentation of the defined model medium with a reconstituted microbial community allows us to better understand the behavior not only of fermented orange juice but also of many other fruit fermentations utilized for the production of alcoholic beverages.     

Trophic relationships between Saccharomyces cerevisiae and Lactobacillus plantarum and their metabolism of glucose and citrate.

Glucose and citrate are two major carbon sources in fruits or fruit juices such as orange juice. Their metabolism and the microorganisms involved in their degradation were studied by inoculating with an aliquot of fermented orange juice a synthetic model medium containing glucose and citrate. At pH 3.6, their degradation led, first, to the formation of ethanol due to the activity of yeasts fermenting glucose and, eventually, to the formation of acetate resulting from the activity of lactobacilli. The yeast population always outcompeted the lactobacilli even when the fermented orange juice used as inoculum was mixed with fermented beet leaves containing a wider variety of lactic acid bacteria. The evolution of the medium remained similar between pH 3.3 and 5.0. At pH 3.0 or below, the fermentation of citrate was totally inhibited. Saccharomyces cerevisiae and Lactobacillus plantarum were identified as the only dominant microorganisms. The evolution of the model medium with the complex microbial community was successfully reconstituted with a defined coculture of S. cerevisiae and L. plantarum. The study of the fermentation of the defined model medium with a reconstituted microbial community allows us to better understand the behavior not only of fermented orange juice but also of many other fruit fermentations utilized for the production of alcoholic beverages.     

双歧杆菌发酵果蔬汁中低聚果糖的高效液相色谱法分析

目的采用高效液相色谱法（HPLC）对双歧杆菌发酵果蔬汁中的低聚果糖进行分析。方法 HPLC分析条件为：ZORBAX NH2 Analytical色谱柱,乙腈∶水（75∶25）为流动相,柱温35℃,流速为1.0ml/min,示差折光检测器（RID）。结果果蔬汁中的低聚果糖及几种主要糖类均得到有效分离。此分离方法的加标回收率和精密度（RSD）均较高。结论分析结果表明双歧杆菌发酵果蔬汁中含有较丰富的功能性低聚果糖,尤其是蔗果三糖含量很高。     

双歧椰汁米酒实验室生产工艺的研究

目的 以优质糯米和椰汁为原料,通过双歧杆菌和酿酒酵母共生发酵研制出一种功能性的米酒.方法 采用正交试验设计的方法得到了双歧杆菌和酿酒酵母最佳的共生发酵条件.结果 最佳的共生发酵条件是:发酵温度35℃、双歧杆菌接种量3％、酿酒酵母接种量2％、发酵时间16 h,再通过添加30％酿酒酵母单独发酵产物之后,研制出双歧椰汁米酒.结论 采用此工艺生产的功能性米酒既有椰汁的果香味又有米酒的醇香味,口感柔和,易于接受.