为了改善干酪的风味以及缩短干酪的发酵时间，常在干酪制作过程中添加附属发酵剂，附属发酵剂是为了改善干酪的感官品质或加速干酪成熟而特意添加的微生物。
乳酸菌是一种存在于人类体内的益生菌。益生菌能够帮助消化，有助人体肠脏的健康。乳酸菌作为益生菌，能够耐受有机体防御机制，同时作为干酪发酵的附属发酵剂，对干酪发酵成熟起到一定辅助作用。
为了进一步研究干酪中附属发酵剂，本文干酪中分离提取10株菌：SP-1、SP-2、SP-3、SP-4、SP-5、SP-6、SP-7、SP-8、SP-9、SP-10，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。
经过增菌培养、形态学测试、菌株自溶度和生理生化反应鉴定，筛选具有良好附属发酵剂应用潜能的菌株：SP-6，SP-6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：干酪 附属发酵 促熟 分离
Screening subsidiary ferment cheese
Abstract
In order to improve the flavor of cheese and cheese to shorten the fermentation time, often in the cheese making process of adding sub fermentation agent, subsidiary ferment cheese in order to improve the sensory quality or accelerated cheese ripening and microorganisms deliberately added. Lactobacillus is a probiotic bacteria present in the human body. Probiotics can help digestion, helps the body intestinal health. Lactic acid bacteria as probiotics, can withstand organism defense mechanisms as well as a subsidiary of cheese starter cultures fermentation on the fermentation of ripe cheese play a supporting role. To further study the sub ferment cheese, this cheese that 10 strains were isolated: SP-1, SP-2, SP-3, SP-4, SP-5, SP-6, SP-7, SP-8, SP-9, SP-10, use of lactic acid bacteria culture medium (Rogosa), the existence of lactic acid bacteria which carry out screening, followed to be able to grow well in the Rogosa medium, 10 colonies were determined from the solubility, and autolysis the best degree to study the biological characteristics of strains. After enrichment culture, morphological tests, isolates from the solubility and physiological and biochemical identification, screening applications with good potential subsidiary ferment strains: SP-6, SP-6 can grow well in the Rogosa medium, and since the solubility high, with good application potential subsidiary ferment strains. Keywords：Cheese Subsidiary fermentation Ripening Separate
目录
摘要（本论文范文的论文综述） 1
Abstract 2
前言 5
1．绪论 6
1.1干酪及其成熟 6
1.2干酪中的微生物 6
1.2.2次生菌群 6
1.3附属发酵剂的研究现状 7
1.4附属发酵剂的筛选标准 7
1.5干酪乳杆菌的生物特征以及生理功能 8
1.5.1 干酪乳杆菌的生物特征 8
1.5.2 乳酸菌的生理功能 8
2. 干酪附属发酵剂的筛选的材料与方法 9
2.1前言 9
2.2材料与设备 9
2.2.2试剂与药品 9
2.2.2.1培养基 9
2.2.2.2试剂 10
2.2.3试验仪器与设备 10
2.3试验方法 10
2.3.1干酪附属发酵剂乳杆菌的初步筛选 10
2.3.1.1平板倾注法分离培养 10
2.3.1.2菌株的纯化 10
2.3.1.3 镜检 10
2.3.1.4菌株增株 11
2.3.2干酪附属发酵剂乳杆菌的复筛 11
2.3.2.1乳酸菌自溶度的测定 11
2.3.3菌株生物学特性研究 11
2.3.3.1生长曲线的测定方法 11
2.3.3.2菌株耐盐性和耐酸性试验 11
2.3.3.3低温生长状况试验 12
3.筛选试验结果与讨论分析 12
3.1干酪附属发酵剂初筛结果 12
3.1.1 平板培养基分离结果 12
3.1.2 MRS 平板分离纯化 12
3.1.3 镜检 13
3.2 干酪附属发酵剂复筛结果 13
3.2.1菌株自溶度的测定结果 13
3.3 菌种生长以及产酸曲线的测定 14
3.4 菌株的耐酸性和耐盐性 14
3.5菌株低温生长状况 15
4结论 15
参考文献 16
致谢 17
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