萌发玉米粉对发酵的影响

本文研究了萌发6d的玉米粉对乳酸发酵和面包面团发酵的影响.实验结果表明,作为添加成分,在乳酸发酵中,萌发玉米粉可以促进乳酸菌的生长,提高其产酸量,并使发酵乳的粘度迅速增加.在面包面团发酵中,萌发玉米粉能够促进酵母菌的增殖,增加面团持气性,缩短发酵时间.     

萌发玉米粉在乳酸发酵中的应用

淀粉是玉米种子中含量最高的物质，达70％左右，萌发时会在淀粉酶的作用下，分解转化为小分子的单糖、寡糖等，以保证生长的需要。乳酸发酵产生的乳酸既使产品具有乳酸香味，又可抑制腐败微生物的生长；同时，由于pH下降，原料中的内源酶作用受到限制，这对保持原料品质十分重要。本文研究了萌发玉米粉在乳酸发酵中的应用。结果表明：萌发玉米粉能很好促进酸乳中的双歧杆菌和保加利亚乳杆菌的生长。随着培养时间的增加，菌     

萌发玉米粉在冷冻面团中的应用研究

本实验研究了影响冷冻面团中酵母发酵活力的因素,确定酵母菌的发酵活力随着冷冻时间的延长而降低,在萌发玉米粉添加量10%以下,酵母菌的发酵活力随着添加量的增加而增加,超过10%后,酵母的发酵活力逐渐下降。以比容为指标,冷冻面团的最佳配方为:萌发玉米粉添加量10%,酵母菌2%,食盐0.4%,水65%,以弹性为指标,冷冻面团的最佳配方为:萌发玉米粉添加量5%,酵母添加量为3%,盐添加量为1.2%,水添加量为60%。与普通冷冻面团相比,萌发玉米粉使冷冻面团面包品质得到改善。     

玉米粉的L—乳酸发酵研究

采用米根霉（Rh．oryzae）L－A6菌株进行不同碳原，不同氮源和不同发酵条件的试验，获得最佳发酵培养基组成（1）18％玉米粉＋1．5％玉米浆＋适量无机盐；（2）13％玉米粉＋1．0％玉米浆＋适量无机盐。在125r／min往复摇床上，34℃下振荡培养72h，产L－乳酸10．02g／dl（L－乳酸对葡萄糖的转化率达75．4％）和8．36g／dl（L－乳酸对葡萄糖的转化率达92．2％），此结果尚未见报道，具有较高的应用价值。     

德氏乳杆菌ZL-513发酵玉米粉生产乳酸的研究

研究了德氏乳杆菌(Lactobacillus delbruckii)ZL—513以玉米粉为原料发酵生产乳酸的条件。比较了两种糖化方式,认为对发酵产酸影响不大。一次性添加5％碳酸钙,可使发酵液pH维持在产酸的最适范围4.8—5.0。玉米粉中添加0.5％麸皮、0.5％米糠,可提高乳酸产量。以12～18％的高浓度玉米粉为底物发醇72小时,乳酸钙产量分别为16.5～20％。底物浓度在16％以下时残糖均低于0.1％。经旋光性测定证明,发酵产物以D—型乳酸为主。     

德氏乳杆菌ZL-513发酵玉米粉生产乳酸的研究

研究了德氏乳杆菌(Lactobacillus delbruckii)ZL—513以玉米粉为原料发酵生产乳酸的条件。比较了两种糖化方式,认为对发酵产酸影响不大。一次性添加5％碳酸钙,可使发酵液pH维持在产酸的最适范围4.8—5.0。玉米粉中添加0.5％麸皮、0.5％米糠,可提高乳酸产量。以12～18％的高浓度玉米粉为底物发醇72小时,乳酸钙产量分别为16.5～20％。底物浓度在16％以下时残糖均低于0.1％。经旋光性测定证明,发酵产物以D—型乳酸为主。     

辣椒粉乳酸发酵产酸条件的研究

肯定了辣椒粉乳酸发酵的可能性，揭示了发酵的适宜条件：接种量３．９０×１０９个乳酸菌／７ｇ辣椒粉，温度２５～３１℃，糖／料１：２．７５。     

膨化玉米粉乳酸发酵产品的研制

以膨化后的玉米粉为原料,与牛奶按一定比例配比,经乳酸菌发酵,得到风味,质味,质地,色泽,口感均极佳的产品。     

乳酸发酵豆奶的研究

利用正交实验对乳酸发酵豆奶作了研究。特别就如何提高乳酸菌在豆奶中的产酸能力做了新的、重要探索。采用添加发酵促进剂的方法,在相同条件下,可使乳酸生成量增加３０％以上。     

苹果酸-乳酸发酵在葡萄酒酿造中的应用

苹果酸一乳酸发酵(MLF)是红葡萄酒酿造的必经步骤，是葡萄酒生物降酸的主要方法，MLF可有效降低葡萄酒中的苹果酸。苹果酸是一种具有强烈辛酸味的双羧基酸，常规的物理、化学降酸方法对苹果酸不起作用，而MLF可降解苹果酸，使之转化为单羧基的、口感酸味柔和的乳酸，使葡萄酒的有机酸含量降低，酒体协调性增加，并可提高其生物稳定性和风味复杂性。本文介绍了MLF的机理、引起MLF的微生物及其在葡萄酒酿造中的作用，对影响MLF环境因素和现代发酵工程技术(固定化技术和膜生物反应器)在MLF中的新的应用与发展也作了阐述。     

大豆蛋白水解物促进乳酸发酵的作用

通过研究添加大豆蛋白水解物对保加利亚乳杆菌培养过程中体系的酸度、粘度、细菌生长量的影响，验证了大豆蛋白水解产物对保加利亚乳杆菌增殖的促进作用。     

高浓度培养乳酸菌发酵培养基的优化

对一株已经证实具有耐酸、耐胆汁的乳杆菌R8菌株进行培养基的优化研究,以菌体密度为检测指标,采用单因素实验和正交设计实验优化发酵培养基组分,为该益生菌应用于改善胃肠道的健康食品奠定基础。结果显示,该菌最佳发酵配方为:葡萄糖20.0 g,酵母粉30.0 g,MnSO₄·4H₂O 0.075 g,MgSO₄·7H₂O 2.0 g,KH₂PO₄ 2.5 g,柠檬酸铵2.5 g,CH₃COONa·3H₂O 6.25 g,Tween80 1.0 mL,pH6.2。培养基配方经过系统筛选和优化后,菌体浓度(OD_{600 nm})达到2.38。     

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

To speed up research on the usefulness and selection of bacterial starter cultures for cocoa bean fermentation, a benchmark cocoa bean fermentation process under natural fermentation conditions was developed successfully. Therefore, spontaneous fermentations of cocoa pulp-bean mass in vessels on a 20 kg scale were tried out in triplicate. The community dynamics and kinetics of these fermentations were studied through a multiphasic approach. Microbiological analysis revealed a limited bacterial species diversity and targeted community dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation, as was the case during cocoa bean fermentations processes carried out in the field. LAB isolates belonged to two main (GTG)₅-PCR clusters, namely Lactobacillus plantarum and Lactobacillus fermentum, with Fructobacillus pseudofilculneus occurring occasionally; one main (GTG)₅-PCR cluster, composed of Acetobacter pasteurianus, was found among the AAB isolates, besides minor clusters of Acetobacter ghanensis and Acetobacter senegalensis. 16S rRNA-PCR-DGGE revealed that L. plantarum and L. fermentum dominated the fermentations from day two until the end and Acetobacter was the only AAB species present at the end of the fermentations. Also, species of Tatumella and Pantoea were detected culture-independently at the beginning of the fermentations. Further, it was shown through metabolite target analyses that similar substrate consumption and metabolite production kinetics occurred in the vessels compared to spontaneous cocoa bean fermentation processes. Current drawbacks of the vessel fermentations encompassed an insufficient mixing of the cocoa pulp-bean mass and retarded yeast growth.     

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Seventy one (71) lactic acid bacterial strains (17 Leuconostoc mesenteroides, 1 Ln. pseudomesenteroides, 13 Lactobacillus plantarum, 37 Lb. pentosus, 1 Lb. paraplantarum, and 2 Lb. paracasei subsp. paracasei) isolated from table olives were screened for their probiotic potential. Lb. rhamnosus GG and Lb. casei Shirota were used as reference strains. The in vitro tests included survival in simulated gastrointestinal tract conditions, antimicrobial activity (against Listeria monocytogenes, Salmonella Enteritidis, Escherichia coli O157:H7), Caco-2 surface adhesion, resistance to 9 antibiotics and haemolytic activity. Three (3) Lb. pentosus, 4 Lb. plantarum and 2 Lb. paracasei subsp. paracasei strains demonstrated the highest final population (>8 log cfu/ml) after 3 h of exposure at low pH. The majority of the tested strains were resistant to bile salts even after 4 h of exposure, while 5 Lb. plantarum and 7 Lb. pentosus strains exhibited partial bile salt hydrolase activity. None of the strains inhibited the growth of the pathogens tested. Variable efficiency to adhere to Caco-2 cells was observed. This was the same regarding strains' susceptibility towards different antibiotics. None of the strains exhibited β-haemolytic activity. As a whole, 4 strains of Lb. pentosus, 3 strains of Lb. plantarum and 2 strains of Lb. paracasei subsp. paracasei were found to possess desirable in vitro probiotic properties similar to or even better than the reference probiotic strains Lb. casei Shirota and Lb. rhamnosus GG. These strains are good candidates for further investigation both with in vivo studies to elucidate their potential health benefits and in olive fermentation processes to assess their technological performance as novel probiotic starters.     

乳酸菌产胞外多糖的研究

综述了乳酸菌产胞外多糖的研究进展，包括产胞外多糖的菌株、影响生物合成的因素等，并介绍了乳酸菌产胞外多糖的开发及应用。     

大豆蛋白水解物促乳酸菌增殖发酵的研究

应用小型生物发酵罐对乳酸菌增殖作用进行发酵研究,结果表明,12g/100mL脱脂乳中添加大豆蛋白水解物增殖复合剂对嗜热链球菌和保加利亚乳杆菌生长具有显著的促进作用。添加酵母膏脱脂乳培养基的产酸量比脱脂乳增加1倍,添加增殖复合剂后为脱脂乳的3.12倍。添加增殖复合剂可使乳酸菌数量达到10个数量级,比脱脂乳培养基提高1～2个数量级。从累积添加碱量和单位加碱量两项指标来看,脱脂乳培养基乳酸菌生长呈现缓慢上升曲线,添加酵母膏呈现三段波浪式曲线,添加增殖复合剂为陡峭的上升曲线。单纯添加酵母膏不能支持乳酸菌连续生长,添加大豆蛋白水解物和酵母膏能够使乳酸菌生长快速启动,并维持一个较高生长水平,获得较大的细胞量的同时也充分利用乳中蛋白质。      

乳酸菌冷冻干燥保护剂的筛选

通过单因素比较和正交试验设计,确定适合保加利亚乳杆菌和嗜热链球菌的最佳冻干保护剂配方。通过对15种冻干保护剂单因素保护效果的比较,以及对选定的4种保护剂的正交试验结果,可以确定嗜热链球菌最佳冻干保护剂配方为脱脂乳粉12%、海藻糖1%、甘油3%、谷氨酸钠1%,保加利亚乳杆菌最佳冻干保护剂配方为脱脂乳粉8%、海藻糖1%、甘油2%、谷氨酸钠1.5%。     

乳酸菌细胞固定化发酵的研究进展

乳酸菌足能利用糖发酵产生乳酸的一类细菌,在食品、医药、工业、农业和科研等领域均有广泛的应用。本文综述了利用乳酸菌进行细胞固定化发酵生产乳酸、乳制品以及Nisin的国内外研究进展情况。并对乳酸菌固定发酵技术的应用前景进行了简要论述。     

广谱、高效抑菌作用乳酸菌的选育

本对从自然发酵辣椒中分离出的66株乳酸菌的抑菌特性进行了研究，结果发现66株乳酸菌中仅有28株对指示菌表现出抑菌活性，从这28株中选育出了三株具有广谱、高效抑菌作用乳酸菌，对这三株乳酸菌的抑菌成分进行了研究，最后发现起抑菌作用的物质是细菌素。     

乳酸菌对玉米加工特性的影响及基于均匀设计优化玉米发酵条件

本实验选择东北地区大面积推广种植具有代表性的8个普通玉米品种和2个糯玉米品种进行研究,通过乳酸菌发酵,分析玉米保水力、膨胀势、溶解度和糊化特性的变化趋势;并以膨胀势作指标,采用均匀实验设计,优化适于发酵的玉米品种及发酵条件。实验结果表明:经乳酸菌发酵,玉米品种间加工特性变化差异显著(p<0.05),糯玉米的保水力、溶解度显著高于普通品种玉米(p<0.05);而膨胀势、回生值显著低于普通品种玉米(p<0.05);普通品种玉米的峰值粘度和衰减值经发酵作用有所降低,而糯玉米品种的峰值粘度和衰减值经发酵后升高。在所选品种中郑单958最适于发酵,料液比1∶2(g/m L),37℃发酵5 d,所得玉米粉膨胀势高达12.93 g/g,其加工特性得到有效改善。