发酵鲜湿乌冬粉的优良菌种选育
毕业论文关键词： 发酵；米粉；分离纯化；菌种鉴定
Strain breeding of fermenting fresh wet udon flour
Abstract：The experiment with rice as raw materials， the natural fermentation process identification of microorganisms were isolated and purified by the dominant strains， and then by comparing the separation of natural fermented rice noodles and the fermentation of fresh and wet rice quality. Microbial separation purification identification of strains for S.hyointestinalis， L.delbrueckii subsp.lactis and L.casei subsp.casei， respectively remember for strains M1， M2， and M3，starch content determination， strains of M3 amylose content(31%) is the highest， higher than the natural fermentation of amylose content (26.28%); Determination of protein content， the content of strains M1 was 3.5%， the bacteria content of M2 is 3.0%， content of strains M3 is 2.7%， than the natural fermentation of proteins (5.51%) were low; The determination of fat content， the content of strains M1 was 0.64%， the bacteria content of M2 is 0.67%， content of strains M3 is 0.42%， also， the fat content than natural fermentation (0.799%) low; From the perspective of three strains of rice quality， L.delbrueckii subsp.lactis is better， but the overall strains fermentation is better than that of natural fermentation.
Key words： Fermentation ；Rice noodles； Separation and purification；Strain identification
目录
1前言 1
1.1 鲜湿米粉的概况 1
1.2活性乳酸菌概况 1
1.2.1 生长特性 2
1.2.2 产酸特性 2
1.2.3 产粘特性 3
1.2.4 产香特性 3
1.3乳酸菌鉴定常见方法 3
1.3.1 革兰氏染色法 3
1.3.2 菌落特征差异 4
1.3.3 生化特征测定 4
1.3.4 生理特征测定 4
1.4 鲜湿米粉菌种分离国内外研究概况 4
1.5 本课题的研究目的和意义 5
2实验材料和方法 6
2.1 实验材料 6
2.1.1 实验试剂 6
2.1.2 仪器设备 6
2.2 实验方法 6
2.2.1 菌种分离鉴定 6
2.2.2 微生物鉴定 7
2.2.3 米粉制备方法 7
2.2.4 米粉品质检测方法 8
2.2.5.质构测定 10
3结果与讨论 12
3.1 菌种分离鉴定 12
3.2 米粉品质的检测结果 13
3.2.1 淀粉含量的测定 13
3.2.2 蛋白质含量测定 15
3.2.3 脂肪含量的测定 16
3.2.4 质构的测定 17
4.结论 19
致谢 20
参考文献 21
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