干酪又成为奶酪,它是以乳或乳制品为原料，通过添加乳酸菌发酵剂和凝乳酶，使乳中的蛋白质凝固，排除乳清，再经一定时间成熟而制成的一种发酵乳制品。
干酪营养价值丰富，富含蛋白质和脂肪，还含有丰富的糖类，有机酸，常量矿物质元素钙、磷，微量元素铁、锌，脂溶性维生素A、胡萝卜素和水溶性维生素等多种营养素，有“乳黄金”的称号。
附属发酵剂是指为了改善干酪感官品质或(和)加速干酪成熟而特意添加的微生物。乳酸菌是腌制食品自然发酵中的常见菌种之一 ，在食品工业中非发酵剂乳酸菌可促进干酪风味的形成并加速成熟，已成为干酪促熟方法的研究热点之一。
实验主要以酸菜为原料，利用乳酸细菌培养基（Rogosa），对存在其中的乳酸菌进行初筛，之后对能在Rogosa培养基上生长良好的10个菌落进行自溶度测定，并对自溶度最好菌株的生物学特性进行研究。
经过初筛和自溶度测定，分析得SP-5能在Rogosa培养基上生长良好。且自溶度较高，具有良好附属发酵剂应用潜力的菌株。
关键词：附属发酵剂；乳酸菌；MRS；Rogosa；筛选；生物学特性
Abstract
Cheese has become a cheese, it is milk or dairy products as raw materials, by adding lactic acid bacteria starter cultures and rennet to milk protein coagulation, excluding whey, and then by a certain time to mature and made of a fermented dairy products . Cheese rich in nutritional value, rich in protein and fats and also rich in sugars, organic acids, minerals constants of calcium, phosphorus, trace elements iron, zinc, fat-soluble vitamin A, carotene, and water-soluble vitamins and other nutrients , the "breast of gold" in the title.
Ferment is the subsidiary in order to improve the sensory quality of cheese or (and) to accelerate cheese ripening and intentionally added microorganisms. Natural fermentation of lactic acid bacteria is preserved foods is one of the common bacteria [1], in the food industry can promote China-Africa lactic acid bacteria ferment cheese flavor formation and accelerate the maturity, has become the method of cheese ripening one of the hotspots.
Experiment mainly sauerkraut as raw materials for lactic acid bacteria culture medium (Rogosa), the existence of lactic acid bacteria which carry out screening, followed by right can grow well in the Rogosa medium, 10 colonies were determined from the solubility, and since the solubility best to study the biological characteristics of strains.
After screening and self-determination of solubility, analyze the SP-5 can grow well in the Rogosa medium. And from the high solubility, has good application potential subsidiary ferment strains.
Key words: adjunct culture, lactobacillus, MRS, Rogosa, filtration
目录
摘 要 I
Abstract II
1 前言 - 1 -
1.1 本实验的目的与意义 - 1 -
1.2 国内外研究文献综述 - 1 -
1．2．1附属发酵剂的研究背景 - 1 -
1．2．2 附属发酵剂研究现状 - 2 -
1．2．3附属发酵剂的筛选标准 - 2 -
1.3 本实验的主要内容 - 3 -
2．材料和方法 - 3 -
2．1实验原料和仪器 - 3 -
2．2培养基 - 3 -
2．3试验方法 - 4 -
2．3．1干酪附属发酵剂乳杆菌的初步筛选 - 4 -
2．3．2干酪附属发酵剂乳杆菌的复筛 - 4 -
2．3．3菌株生物学特性的研究 - 4 -
3．结果与分析 - 5 -
3.1 干酪附属发酵剂初筛结果 - 5 -
3.2干酪附属发酵剂乳杆菌的复筛结果 - 6 -
3.3 生长及产酸曲线的测定 - 7 -
3.4 菌株的耐酸性和耐盐性 - 8 -
3.5菌株的低温生长状况 - 8 -
4结论 - 8 -
参考文献 - 9 -
致谢 - 10 -
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