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1.
山崎酱油在贮存过程中偶有胀袋,细菌总数超标,继续酸化等问题,怀疑是乳酸菌(Lactobacillus) 在酱油中继续生长引起的。试图[通过本实验阐明乳酸菌在醪中生长和产酸的关系。  相似文献   

2.
以大麦芽、大麦和大米为主料,优质红茶为辅料,依据微生物生理代谢与生态的基本原理,选择了三个菌种混合发酵,开发了一种新型发酵无醇饮料。采用的三个菌种是:酵母菌(Saccharomycescerivisiae),嗜酸乳酸菌(Lactobacillusacidophilus),弱氧化醋酸单胞菌(Acetomonassuboxydans)。将上述菌种按一定比例(1:1:2)接种,接种总量为发酵基质的10%,控制发酵温度20-25℃,发酵时间5天,即可制成风格独特、口味纯正  相似文献   

3.
脉冲电泳核型分析在酿酒酵母菌分类学研究中的应用   总被引:13,自引:0,他引:13  
根据酵母属( Saccharomyces Meyen ex Reess) 分类学研究最新进展,核实并更新了保藏于中国普通微生物菌种保藏中心的该属菌株的种类归属。在形态和生理生化性状,包括对6 种糖的发酵能力、对18 种碳源和3 种氮源化合物的同化能力、在无维生素培养基中和37 ℃下的生长情况、对放线菌素酮的抗性等常规分类学研究的基础上,对部分疑难菌株进行了脉冲电泳核型比较分析。酿酒酵母( Saccharomycescerevisiae) 、贝酵母( S.Bayanus) 和巴氏酵母( S.Pastorianus) 三者与少孢酵母( S.Exiguus) 在电泳核型上具有明显的差异,主要表现在前三者染色体DNA 分子的大小范围均为225 ~2200 kb ,而S.Exiguus 缺少小于365 kb 的染色体DNA 分子。S.Cerevisiae 的模式和权威菌株具有12 ~14 条染色体DNA 带;S.BayanusS.Pastorianus 的模式菌株均有17 条带,但在带型上存在一定差异。原归于S.Cerevisiae 的株菌AS2-100 具有16 条带,与S.Cerevisiae 区别明显而与S.…  相似文献   

4.
营养条件对光滑球拟酵母发酵生产丙酮酸的影响   总被引:9,自引:2,他引:9  
丙酮酸是多种氨基酸、维生素及其它有用物质的重要前体,广泛应用于化工、制药及农用化学品工业。能够直接发酵生产丙酮酸的菌种主要有Acinetobacter[1],Enterobacter[2],Enterococcus[3],Escherichia[4],Agaricu?..  相似文献   

5.
应用分值计算法优选SS琼脂配方的研究   总被引:5,自引:0,他引:5       下载免费PDF全文
用分值计算法对四批SS琼脂质量检测,分值均小于质控标准分值56.125。主要问题是抑制大肠杆菌(E.coli)生长和促鼠伤寒沙门氏菌(Styphimurium),痢疾志贺氏菌(S.Dysenicriae)生长的能力不够。调整SS琼脂配方中各试剂的用量进行筛选,结果表明:0.5%胆盐抑制大肠杆菌(E/coli)能力达到分值质控要求,但对鼠伤寒沙门氏菌(Styphimurium)和痢疾志贺氏菌(S.Dysenicriae)的生  相似文献   

6.
嗜热链球菌培养条件的研究   总被引:4,自引:0,他引:4  
李锦子  行曙光  马杰  张勇   《微生物学通报》1996,23(3):138-140
将嗜热链球菌(Streptococcusthermophilus)在6种固体培养基及7种液体培养基中的生长情况进行了比较,结果表明,改良IRIE固体培养基上的溶钙圈大,活菌数最多;在7种液体培养基中亦以改良IRIE的OD值最高,活菌最多,达8×10/ml以上。以此培养基做生长曲线,该菌的平衡期为12~16h。  相似文献   

7.
采用等高锁状均质电场(CHEF)凝胶电泳技术,对黑木耳(Auricularia auricula)电泳核型进行分析,以酿酒酵母(Saccharomyces cerivisiae)菌株YPH755和祭酒裂殖酵母(Schizosaccharomyces pombe)菌株AS2.214的染色体DNA大小作为分子量标记,估计黑木耳基因组中至少包含9条DNA分子量在850kb至5800kb之间的染色体,多数染色体DNA分子量在1000kb至3400kb之间,基因组大小在22Mb以上。  相似文献   

8.
由地衣芽孢杆菌NK-27获得的β-甘露聚糖酶在40℃、酶液终浓度1u/ml时,经12h水解魔芋粉、角豆胶、瓜儿豆胶和田菁胶所生成的酶解产物,经薄层层析检测表明为单糖和低聚糖。在PYG和GAM液体培养基中,添加不同量的四种植物胶酶解产物对青春双歧杆菌(Bifidobacteriumadole-scentis)具有明显的促生长作用,菌体增殖数从10提高到10个/ml。  相似文献   

9.
拮抗菌BS—98分泌抗菌蛋白的条件及其发酵液特性   总被引:7,自引:2,他引:5  
由本室分离得到一株强烈抑制芦笋茎枯病等植物病原真菌的拮抗菌BS—98菌株(Bacillussubtilis)。用环柱法检测该菌株的抗菌活性表明,该菌株除抑制芦笋茎枯病菌PhomaasparagiSacc外,对小麦赤霉病菌(Fusariumgraminearum),棉花枯萎病菌(Fusariumoxysporumfsp.Vasinfectum)、棉花黄萎病菌(Verticillumalbo—atrum)、黄瓜灰霉病菌(Botryti  相似文献   

10.
从广东某调味食品厂的3批次的胀罐酱油中分离到3株引起胀罐的耐渗透压的酵母菌,这些酵母菌在含有50%~60%葡萄糖和15%NaC l的培养基上生长较快,在普通酵母培养基上生长缓慢。通过对其进行形态特征观察和生理生化的测定,初步鉴定这3株酵母菌为埃切毕赤酵母(Pichia etchellsii)。  相似文献   

11.
《Process Biochemistry》1999,34(2):173-179
After hydrolysis, soy protein was utilized by the lactic acid bacterium Lactobacillus amylovorus. With the addition of 0.5 and 1% of HT-Proteolytic enzyme for hydrolysis, the molecular weight of soy peptide decreased to 700 Da in 6 h and 1 h, respectively. When the soy protein hydrolyzates were used as a nitrogen source, the molecular weight of soy peptide had a significant influence on the production of lactic acid by Lactobacillus amylovorus and the optimum value was determined to be ∼700 Da. The production rate was also dependent upon the concentration of soy peptide and, with the 3% addition of 700-Da soy peptide, the concentration of lactic acid reached 51 g/litre in a medium with 5% enzyme-thinned starch.  相似文献   

12.
吴莉莉  王海燕  徐岩  王栋 《微生物学通报》2013,40(12):2182-2188
【目的】为认识乳酸菌在中国白酒酿造过程中的作用与影响, 分析、比较了酱香型与清香型白酒发酵过程中乳酸菌的菌群结构及其差异。【方法】运用PCR-DGGE技术分析酱香型与清香型白酒发酵过程中乳酸菌群的演变规律。并利用传统微生物分离筛选方法进一步确定酱香型白酒发酵中的主要乳酸菌种。【结果】DGGE图谱表明, 白酒发酵过程中的主要乳酸菌种是乳杆菌。但两种香型白酒发酵过程中乳酸菌群组成及动态变化均呈现出明显的差异。清香型白酒酒醅中Lactobacillus fuchuensis是优势菌种, 而酱香型白酒发酵中检测到多种含量较高的乳酸菌种。利用MRS培养基从酱香型白酒酒醅中共筛选获得5种乳酸菌种。通过两种方法, 确定Lactobacillus homohiochii是酱香型白酒发酵过程中含量最高的乳酸菌。【结论】深入研究白酒发酵过程中乳酸菌的组成及分布规律, 对于更好地认识中国白酒酿造中主要的细菌类群——乳酸菌的作用, 具有重要的理论意义和实践价值。  相似文献   

13.
Lactobacillus curieae CCTCC M2011381 is a novel strain isolated from stinky tofu brine. In order to evaluate the potential of the strain in fermenting plant foodstuff and possible bioactivity produced in fermentation, the growth of the strain in soymilk, soy protein isolate and ginkgo nut beverages was studied firstly. Cell counts of the strain could increase 4 log CFU/mL after 20 h of growth in all materials. The scavenging ratio of diphenyl picryl hydrazinyl radical was improved by the fermentation due to total flavonoids content increase, peptides formation, and efficient transformation of soy isoflavone glycoside to aglycone. Meanwhile, the fermentation significantly enhanced the inhibitions of 3-hydroxy-3-methylglutaryl-coenzyme A reductase of all the three materials. The highest inhibition of 67.2% was achieved by the fermented ginkgo nut beverage. The fermentation also significantly raise the inhibition of angiotensin I converting enzyme of soy protein isolate and ginkgo nut beverages. Finally, the strain was verified survival in mice gastrointestinal tract within all the fermented matrices. The highest cell count, 5.14 log CFU/g faeces, was detected at 5 d after the gavage of fermented soy protein isolate beverage. Accordingly, L. curieae has the prospect as the starter culture in fermentation of plant foodstuff.  相似文献   

14.

Bone fragility, despite relatively high BMD values, is an important complication related to insulin resistance and oxidative stress in diabetes mellitus type 1. The present study aimed to compare the effects of soy milk (SM), soy milk containing Lactobacillus casei (PSM), and soy milk enriched with Lactobacillus casei and omega-3 (OPSM) on the stereology of the tibia and vertebra, and antioxidant activity in type 1 diabetic rats. Sixty-five male Sprague Dawley rats were randomly assigned into 5 groups of 13 animals each. Diabetes was induced by a single injection of STZ (60 mg/kg); two control groups (non-diabetic: CN and diabetic: CD) were selected and then fed with 1 mL of distilled water. Three treatment groups were fed 1 ml of SM, PSM, and OPSM via intragastric gavage for 60 days. Treatment with SM, PSM, and OPSM significantly decreased (P < 0.05) the number of the osteoclasts in both tibia and L5 vertebra, and plasma alkaline phosphatase level. Also, the osteoblast number, calcium level, catalase activity, and total antioxidant capacity were increased in the SM, PSM, and OPSM groups compared to the STZ group. OPSM had the greatest effects on the stereological and biochemical parameters compared to the SM and PSM groups. Soy milk combination with Lactobacillus casei and omega-3 can ameliorate the stereological changes in the tibia and vertebra. In addition, this combination increased the antioxidant activity and improved the redox homeostasis in diabetic rats. These results suggest the potential role of soy milk containing Lactobacillus casei enriched with omega-3 in preventing and delaying osteoporosis in diabetic patients.

  相似文献   

15.
Persistence of Aflatoxin During the Fermentation of Soy Sauce   总被引:5,自引:2,他引:3       下载免费PDF全文
Aflatoxin was produced by Aspergillus parasiticus NRRL 2999 but not by A. oryzae during fermentation of soy sauce. Little aflatoxin was degraded within 6 weeks unless Lactobacillus delbrueckii also was present.  相似文献   

16.
The aim of the study was to construct and verify predictive growth and survival models of a potentially probiotic bacteria in fermented soy beverage. The research material included natural soy beverage (Polgrunt, Poland) and the strain of lactic acid bacteria (LAB) — Lactobacillus casei KN291. To construct predictive models for the growth and survival of L. casei KN291 bacteria in the fermented soy beverage we design an experiment which allowed the collection of CFU data. Fermented soy beverage samples were stored at various temperature conditions (5, 10, 15, and 20°C) for 28 days. On the basis of obtained data concerning the survival of L. casei KN291 bacteria in soy beverage at different temperature and time conditions, two non-linear models (r 2= 0.68–0.93) and two surface models (r 2=0.76–0.79) were constructed; these models described the behaviour of the bacteria in the product to a satisfactory extent. Verification of the surface models was carried out utilizing the validation data — at 7°C during 28 days. It was found that applied models were well fitted and charged with small systematic errors, which is evidenced by accuracy factor — Af, bias factor — Bf and mean squared error — MSE. The constructed microbiological growth and survival models of L. casei KN291 in fermented soy beverage enable the estimation of products shelf life period, which in this case is defined by the requirement for the level of the bacteria to be above 106 CFU/cm3. The constructed models may be useful as a tool for the manufacture of probiotic foods to estimate of their shelf life period.  相似文献   

17.
Lactic acid bacteria isolated from soy sauce mash in Thailand   总被引:5,自引:0,他引:5  
Fourteen sphere-shaped and 30 rod-shaped lactic acid bacteria were isolated from soy sauce mash of two factories in Thailand. These strains were separated into two groups, Group A and Group B, by cell shape and DNA-DNA similarity. Group A contained 14 tetrad-forming strains, and these strains were identified as Tetragenococcus halophilus by DNA similarity. Group B contained 30 rod-shaped bacteria, and they were further divided into four Subgroups, B1, B2, B3, and B4, and three ungrouped strains by phenotypic characteristics and DNA similarity. Subgroup B1 contained 16 strains, and these strains were identified as Lactobacillus acidipiscis by DNA similarity. Subgroup B2 included two strains, and the strains were identified as Lactobacillus farciminis by DNA similarity. Subgroup B3 contained five strains. The strains had meso-diaminopimelic acid in the cell wall, and were identified as Lactobacillus pentosus by DNA similarity. The strains tested produced DL-lactic acid from D-glucose. Subgroup B4 contained four strains. The strains had meso-diaminopimelic acid in the cell wall, and they were identified as Lactobacillus plantarum by DNA similarity. Two ungrouped strains were homofermentative, and one was heterofermentative. They showed a low degree of DNA similarity with the type strains tested, and were left unnamed. The distribution of lactic acid bacteria in soy sauce mash in Thailand is discussed.  相似文献   

18.
Of the nine media tested, Eugon, Elliker's lactic agar, pH 6.8, and modified tryptic soy broth agars showed superior recovery of Lactobacillus bulgaricus and Streptococcus thermophilus strains.  相似文献   

19.
紫外线辐射增加对大豆光合作用和生长的影响   总被引:17,自引:1,他引:17  
通过模拟南京地区自然光中有效紫外线B和紫外线A辐射,增大辐射剂量对大豆光合作用,生长及生物量形成的影响迸行了研究。3个加强的UV辐射(0.15,0.35,0.70W·m-2)处理均使大豆植株矮化,抑制根、茎、叶的生长及干物质的积累。在3个UV处理中,生物效应以0.70W·m-2处理力最大,0.15W·m-2处理影响最小。UV辐射匀能使大豆叶片光合作用下降。下降幅度随UV辐射强度的增大而增大,本文还对UV影响大豆生长的可能机制进行了探讨。  相似文献   

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