共查询到20条相似文献,搜索用时 125 毫秒
1.
2.
3.
《食品科学》2020,(8)
使用Wilkins-Chalgren厌氧菌琼脂和BSM培养基作为筛选平板,结合重复基因外回文序列-聚合酶链式反应和16S rRNA序列分析,对新疆维吾尔族婴儿及其母亲粪便中的双歧杆菌(Bifidobacterium)进行分离鉴定,并筛选出高产胞外多糖的双歧杆菌,测定其多糖的抗氧化活性以及菌株的耐受性和黏附性。结果显示,20份粪便样品中共分离出52株双歧杆菌,其中假小链双歧杆菌(B. pseudocatenulatum)14株,假长双歧杆菌(B. pseudolongum)8株,两歧双歧杆菌(B.bifidum)9株,短双歧杆菌(B.breve)7株,长双歧杆菌婴儿亚种(B.longumsubsp.infantis)5株,动物双歧杆菌乳亚种(B. animal subsp. lactis)6株以及长双歧杆菌(B. longum)3株。经过表型初筛和苯酚-硫酸法复筛,共筛选出7株高产胞外多糖的双歧杆菌,37℃发酵36 h后胞外多糖产量均可达400 mg/L以上。抗氧化活性实验结果表明7株双歧杆菌所产的胞外多糖对过氧化氢自由基、超氧阴离子自由基、羟自由基和1,1-二苯基-2-三硝基苯肼自由基均有一定的清除能力。此外,菌株BF66-16相较于其他几株双歧杆菌具有较强的胃肠液耐受性以及黏附性,因此来源于婴儿粪便的BF66-16可以作为潜在的抗氧化菌株应用于制药和食品工业中。 相似文献
4.
双歧杆菌和乳酸菌β-半乳糖苷酶转糖基作用的研究进展 总被引:1,自引:0,他引:1
双歧杆菌和乳酸菌作为一般认为安全的微生物,是β-半乳糖苷酶(β-galactosidase,β-gal)的较好来源。部分双歧杆菌和乳酸菌菌株能够产生具有转糖基活力的β-gal,以乳糖为底物可合成具有益生作用的低聚半乳糖(galactooligosaccharides,GOS),而GOS产物的产量和组成受到β-gal的来源以及反应条件的影响。因此,本文总结了能够产生具有转糖基活力的β-gal的双歧杆菌和乳酸菌菌株,比较了两类来源的β-gal的酶学性质,并重点阐述了这两类β-gal在GOS合成中的应用。 相似文献
5.
6.
分别使用两歧双歧杆菌和长双岐杆菌制作酸乳并冷藏21d,应用AMC,RMS培养基检测样品的双歧杆菌活菌数。发酵乳中的双歧杆菌的浓度达到10^8-10^9CFU/mL,在21d的冷藏中二种双歧杆菌的活菌数都超过了最小保健剂量10^6CFU/mL。RMS培养基同样有效地分离两歧双歧双歧杆菌和长双歧杆菌,可以采用涂布法和倾注法进行操作,RMS是对酸乳中双歧杆菌计数的最适宜的选择性培养基,使用AMC培养基由于涂布法造成较低的活菌计数。 相似文献
7.
8.
研究利用双抗夹心酶联免疫吸附法(Double-antibody Sandwich Enzyme-Linked Immunosorbent Assay,Double-antibody Sand-wich ELISA)快速检测双歧杆菌(Bifidobacterium)的最佳反应条件。使用实验室自制的兔抗两歧双歧杆菌免疫血清和鼠抗两歧双歧杆菌免疫血清,利用方阵法对两种血清抗体的反应浓度进行筛选,之后对包被液、封闭液、封闭时间及底物作用时间进行比较和选择,从而确定运用双夹心ELISA法快速检测双歧杆菌的最佳反应条件。最佳反应条件分别为:兔抗两歧双歧杆菌免疫血清和鼠抗两歧双歧杆菌免疫血清反应浓度分别为1︰1280,1︰320,包被液浓度0.05 mol/L(pH值为9.6)的Na2CO3-NaHCO3,封闭液为质量分数为5%的BSA-PBS,封闭30min,底物作用时间为30 min。优化了双抗夹心ELISA法检测双歧杆菌的反应条件,为双歧杆菌的血清学检测提供了参考。 相似文献
9.
运用快速扫描法,筛选了10株可利用游离态亚油酸为底物高产共轭亚油酸的双歧杆菌菌株;然后以富含非游离态亚油酸的葵花籽油为底物,与初筛得到的高产菌株共培养后检测反应体系中共轭亚油酸的含量。结果表明,部分短双歧杆菌可将葵花籽油转化为共轭亚油酸,其中短双歧杆菌FFJND12M6的转化率最高,可达14.35%。 相似文献
10.
11.
Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
12.
常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
13.
Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
14.
15.
16.
果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
17.
18.
19.
20.
The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献