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降解亞硝酸鹽乳酸菌的分離及應用

時間:2019-04-27 10:57來源:畢業論文
用乳酸菌分離培養基從3中乳酸菌飲品中分離得到不同種乳酸菌,并在此基礎上對各菌株在改良MRS固體培養基上進行進一步的分離純化,得到生長能力較強的3株菌株,對其進行生理生化測

摘要: 本文分別用乳酸菌分離培養基從3中乳酸菌飲品中分離得到不同種乳酸菌,并在此基礎上對各菌株在改良MRS固體培養基上進行進一步的分離純化,得到生長能力較強的3株菌株,對其進行生理生化測試以及鏡檢,初步得出:d1,d2兩株菌株為短乳桿菌,p1菌株為片球菌屬。34921
    將3中乳酸菌接種至改良MRS液體培養基中進行活化擴大,比較其降解亞硝酸鹽的能力。并進行了不同條件對于3株菌株降解亞硝酸鹽能力的影響實驗(包括不同pH,不同溫度,不同亞硝酸鹽底物濃度以及不同接種量),對不同種乳酸菌降解亞硝酸鹽的最適條件進行了初步的研究分析,以5%接種量為標準,在接種菌種后10小時測量亞硝酸鹽含量,得出結果為:p1菌株降解亞硝酸鹽最適pH值為4.5-6.2,最適底物濃度為400μg/ml,最適溫度為37℃-40℃;d1菌株降解亞硝酸鹽最適pH值為5.4-6.2,最適底物濃度為400μg/ml,最適溫度為37℃;d2菌株降解亞硝酸鹽最適pH值為5.4,最適底物濃度為400μg/ml,最適溫度為37℃。
    通過次實驗可以說明,乳酸菌飲品中的乳酸菌可以明顯起到降解亞硝酸鹽的作用,且不同種乳酸菌降解亞硝酸鹽的效力不同。
畢業論文關鍵詞: 乳酸菌飲品;乳酸菌;降解;亞硝酸鹽
The separation and application of nitrite lactic acid bacteria
Abstract:  In this paper, by lactic acid bacteria were isolated from culture medium from 3 beverage of lactic acid bacteria isolated from different species of lactic acid bacteria, and on this basis to various strains in modified solid culture medium for further separation and purification to obtain growth ability of the 3 strains, the physiological and biochemical tests and microscopy, come to the preliminary: d1, d2 strains Lactobacillus brevis, p1 strains for Pediococcus.
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 The activation and expansion of the 3 lactic acid bacteria in the modified MRS liquid medium was carried out, and the ability of nitrite degradation was compared And the influence of different conditions on the experiment of 3 strains of nitrite degradation ability (including different pH, different temperature, different nitrite substrate concentration and different inoculation), the optimum conditions of different kinds of lactic acid bacteria to degrade nitrite are studied, with 5% inoculation amount as the standard, in 10 hours after inoculation measurement of nitrite content, the result is that p1 nitrite degradation and the optimal pH value was 4.5-6.2, the optimum substrate concentration is 400g/ml, the optimum temperature is 37℃-40℃; d1 nitrite degradation and the optimal pH value was 5.4-6.2, the optimum substrate concentration is 400 g/ml, the optimum temperature is 37℃; d2 degradation nitrite is the optimum pH value was 5.4, the optimum substrate concentration is 400g/ml, the optimum temperature is 37℃.
Through the experiment, the lactic acid bacteria can obviously degrade the nitrite, and the effect of different nitrite is different.
Keywords: Lactic acid bacteria beverage;Lactic acid bacteria;Degradation;Nitrite
目 錄
1 緒論.1
 1.1 本課題的國內外研究進展1
  1.1.1 抗氧化劑去除亞硝酸鹽.1
  1.1.2 紅曲色素降低亞硝酸鹽.1
  1.1.3 綠茶和茶多降解亞硝酸鹽.1
  1.1.4 亞硝基血紅蛋白降低亞硝酸鹽.2
  1.1.5 酶法處理降解亞硝酸鹽.2
  1.1.6 生物降解亞硝酸鹽.2
 1.2 本課題的研究內容、目的及意義.3
 1.3 亞硝酸鹽中毒3
 1.4 亞硝酸鹽用途3
 1.5 亞硝酸鹽毒性4
  1.5.1 毒性介紹.4
  1.5.2 毒性危害.4
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 1.6 亞硝酸鹽來源5
  1.6.1 食物中作為發色劑和防腐劑的亞硝酸鹽.5
  1.6.2 從食物中添加的硝酸鹽轉化而來.5 降解亞硝酸鹽乳酸菌的分離及應用:http://www.aftnzs.live/shengwu/20190427/32642.html
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