本科毕业论文摘要学习.pptx

1、摘 要 本文研究了传统自制泡菜中在发酵过程中主要营养成分（总酸，氨基态氮）及PH和亚硝酸盐的动态变化规律，并分析了盐浓度对这些成分的影响，同时从泡菜中分离出了4种细菌，通过16SrRNA序列分析鉴定得到这4种细菌为：乳酸杆菌（lactobacillus）、路德肠杆菌（Luther enterobacter）、腐生糖葡萄球菌（Staphylococcus saprophyticus ）、阴沟肠杆菌（Enterobacter cloacae），最后通过培养并观察菌落生长情况绘制细菌的生长曲线。 关键词：泡菜；发酵；细菌；生长曲线,No 1,本文研究了传统自制泡菜中在发酵过程中主要营养成分（总酸，氨

2、基态氮）及PH和亚硝酸盐的动态变化规律，并分析了盐浓度对这些成分的影响，同时从泡菜中分离出了4种细菌，通过16SrRNA序列分析鉴定得到这4种细菌为：乳酸杆菌（lactobacillus）、路德肠杆菌（Luther enterobacter）、腐生糖葡萄球菌（Staphylococcus saprophyticus ）、阴沟肠杆菌（Enterobacter cloacae），最后通过培养并观察菌落生长情况绘制细菌的生长曲线。 关键词：泡菜；发酵；细菌；生长曲线,The paper studied the dynamic changes of nutritional components and

3、 nitrite content and PH in Kimchi, and analyzed the influence of the salinity on the changes of thenutritional components and nitrite content and PH. Meanwhile,isolated 4 bacteria from Kimchi.16sRNA sequence analyzed the 4 bacteria are Lactobacillus,Luther enterobacter,Staphylococcus saprophyticusan

4、d Enterobacter cloacae.Finally，cultured and observed the 4 bacterial colonies and drew the growth curves. Key words: Kmichi; fermentation; bacteria;growth curve,摘 要 对萝卜表面的乳酸菌进行了分离和鉴定，从中分离得到5株菌。经形态学特征、生理生化实验及16S rRNA序列分析鉴定表明： R12为假肠膜明串珠菌（Leuconostoc pseudomes enteroides），R80为柠檬明串珠菌（Leuconostoc citreu

5、m），R86为明串珠菌（Leuconostoc），R21为乳酸杆菌（Lactobacillus）。各菌株耐盐浓度基本为15g/100mL。R12号菌pH值变化最快，即产酸率最高，R21、R80、R86和R7号菌次之。 关键词萝卜表面；乳酸菌；分离鉴定；耐受性,No 2,对萝卜表面的乳酸菌进行了分离和鉴定，从中分离得到5株菌。经形态学特征、生理生化实验及16S rRNA序列分析鉴定表明： R12为假肠膜明串珠菌（Leuconostoc pseudomes enteroides），R80为柠檬明串珠菌（Leuconostoc citreum），R86为明串珠菌（Leuconostoc），R21为乳

6、酸杆菌（Lactobacillus）。各菌株耐盐浓度基本为15g/100mL。R12号菌pH值变化最快，即产酸率最高，R21、R80、R86和R7号菌次之。 关键词萝卜表面；乳酸菌；分离鉴定；耐受性,Radish surface of lactic acid bacteria were isolated and identified bacteria were isolated from five. Morphological, physiological and biochemical experiments and 16S rRNA sequence analysis showed: R1

7、2 is false mesenteroides bacteria (Leuconostoc pseudomes enteroides), R80 is citreum (Leuconostoc citreum), R86 is Leuconostoc (Leuconostoc), R21 is a lactic acid bacterium (Lactobacillus). Basic salt concentration of each strain was 15 g/100mL. No. R12 bacteria fastest pH changes, that the highest

8、rate of acid production, R21, R80, R86 and R7 bacteria numbers followed. Key words radish surface; lactic acid bacteria; isolation and identification; tolerance,No 3,摘要：通过研究特定腐败微生物对豆瓣品质变化的影响，明确其微生物效应，为生产中更好的控制微生物繁殖和延长产品货架期提供理论基础。 Abstract： In order to verify the microbial effect which caused deterio

9、ration，and provide theoretical basis of controlling the microorganisms multiplying (propagation) and extending the products shelf-life，this assay was designed to study the quality change (deterioration) caused by specific spoilage organisms in Pixian bean paste,摘 要 目的：鉴定野生采集的羊肚菌（M1）菌种类；方法：利用液体培养获得菌丝

10、体，通过DNA的分离、克隆，利用引物ITS1和ITS4扩增羊肚菌M1的ITS（16S rDNA 和28S rDNA基因的间隔序列）序列，与Gene bank相关序列进行比对，采用最大简约法构建系统发育树，鉴定M1。结果：M1的ITS的PCR扩增产物全长692bp，序列分析发现M1与尖顶羊肚菌（M.conica）聚为一类。结论：羊肚菌M1经过鉴定为子囊菌亚门（Ascomycotina），盘菌纲（Discomycetes），盘菌目（Pezizales），羊肚菌科（Morchellaceae），羊肚菌属（Morchella），尖顶羊肚菌（M.conica）。,No 4,目的：鉴定野生采集的羊肚菌（M

11、1）菌种类；方法：利用液体培养获得菌丝体，通过DNA的分离、克隆，利用引物ITS1和ITS4扩增羊肚菌M1的ITS（16S rDNA 和28S rDNA基因的间隔序列）序列，与Gene bank相关序列进行比对，采用最大简约法构建系统发育树，鉴定M1。结果：M1的ITS的PCR扩增产物全长692bp，序列分析发现M1与尖顶羊肚菌（M.conica）聚为一类。结论：羊肚菌M1经过鉴定为子囊菌亚门（Ascomycotina），盘菌纲（Discomycetes），盘菌目（Pezizales），羊肚菌科（Morchellaceae），羊肚菌属（Morchella），尖顶羊肚菌（M.conica）。,O

12、bjective:To identify one Morchellaceae strain(M1)which was isolated from the wild. Methods: M1 was grown in broth to get hyphal body,then genomic DNA was extracted and quantified.One pair of universal primers (ITS1ITS4) were used to amplify the 18S26S rDNA Intergenic transcribed spacer of M1. Sequen

13、ces of the Intergenic transcribed spacer were aligned with other published sequences in GenBank.Then Maximum parsimony trees were obtained.We further suggested to raise Morchellaceae strain M1 to species rank based on the ITS phylogenetic tree.Results:The ITS sequence of M1 consists of 692bp and it

14、belongs to M.conica by Phylogenetic analysis. Conclusions: After the identification, Morchellaceae strain M1 was presumed to be M.conica.,随着消费者食品安全意识的提高，选择不含化学添加剂的“天然”食品将成为一种趋势，这已使得健康安全的生物保鲜成为食品安全研究的热点。乳酸菌作为食品安全级（generally recognized as safe, GRAS）微生物，已有众多报道称其具有抑制真菌的作用，因而成为生物防腐剂的研究重点之一。,Due to incre

15、ase of consciousness for food safety but with no chemical preservation of the consumers, safe food is becoming a trend that made an improvement to the research of new food preservation and healthy bio-preservation is one of the most important. There has been quite a lot of reports on the anifungal f

16、unction of lactic acid bacteria who were generally regarded as safe and make it an important aspect of bio-preservation.,With the enhancement of food safety awareness of consumers, natural food with no chemical additives has become the trend in food consumption, which makes biopreservation the hot i

17、ssue of food safty study. Various researches have reported that lactic acid bacteria (LAB), which were generally recognized as safe (GRAS), showed antifungal activities and became the potential candidates of biopreservation.,Due to increase of consciousness for food safety but with no chemical prese

18、rvation of the consumers, safe food is becoming a trend that made an improvement to the research of new food preservation and healthy bio-preservation is one of the most important. There has been quite a lot of reports on the anifungal function of lactic acid bacteria who were generally regarded as

19、safe and make it an important aspect of bio-preservation.,本文采用溶钙圈法，并经革兰氏染色及过氧化氢酶试验，从四川传统发酵食品中进行乳酸菌的分离筛选，得到45株G+、过氧化氢酶阴性的乳酸菌株。使用双层平板法和微量孔板法，以白色念珠菌、光滑假丝酵母等腐败酵母作为指示菌，以上述乳酸菌培养液上清进行抑菌实验，得到6株具有较好抗真菌作用的乳酸菌。,Calcium-dissolving method was used to isolate the lactic acid bacteria from tradition fermented food

20、 in Sichuan and 45 isolations were confirmed to be catalase negative and Gram positive. Canidia albicans, Canidia glabrata et.al were used as indicators for the screening of antifungal lactic acid bacteria using the overlay method and microtitre plate well assay, which got 6 strains with antifungal

21、property.,Forty-six Gram positive and catalase negative LAB were isolated from several traditional fermented food in Sichuan by calcium-dissolving method. Several spoilage yeast indicators such as Canidia albicans and C. glabrata were used for the screening of anti-yeast LAB by the double-plate meth

22、od and microtitre plate well assay. Cell-free culture supertanents (CFSs) of the isolated LAB were collected and six of them showed anti-yeast activities.,Calcium-dissolving method was used to isolate the lactic acid bacteria from tradition fermented food in Sichuan and 45 isolations were confirmed

23、to be catalase negative and Gram positive. Canidia albicans, Canidia glabrata et.al were used as indicators for the screening of antifungal lactic acid bacteria using the overlay method and microtitre plate well assay, which got 6 strains with antifungal property.,对该6菌株进行生理生化试验及分子生物学鉴定。鉴定菌株AT6和AT22为

24、食窦魏斯氏菌（Weissella cibaria）；AT4、AT28、AT36均为植物乳杆菌（Lactobacillus plantarum）；AT15为屎肠球菌（Enterococcus faecium）。,According to the characteristic of phenotype, physiology and biochemistry tests, as well as 16S rRNA sequencing analysis, AT6 and AT22 were identified as Weissella cibaria, AT4、AT28、AT36 were ide

25、ntified as Lactobacillus plantarum, AT15 was identified as Enterococcus faecium.,According to physiological and biochemical tests, as well as 16S rDNA sequencing analysis, isolates AT6 and AT22 were identified as Weissella cibaria, isolates AT4, AT28 and AT36 were identified as Lactobacillus plantar

26、um, isolate AT15 was identified as Enterococcus faecium.,According to the characteristic of phenotype, physiology and biochemistry tests, as well as 16S rRNA sequencing analysis, AT6 and AT22 were identified as Weissella cibaria, AT4、AT28、AT36 were identified as Lactobacillus plantarum, AT15 was ide

27、ntified as Enterococcus faecium.,对具有最佳抑菌作用的菌株AT6的培养条件进行优化。通过单因素试验，确定对其培养液上清抑菌率影响较为显著的因素为培养温度、培养时间和培养基初始pH值。以此三因素为自变量设计响应曲面优化，结果表明在34、培养基初始pH 5.5、培养时间为40h，结果得抑菌率为90.510.87%，较优化前提高了16.36%。,The incubate condition of Weissella cibaria AT6 who has the best antifungal effect was optimized using response s

28、urface method based on the result of single factor experiments. Result shows that the incubate temperature, period, initial pH of the media have the greatest significant effect on the inhibition rate. When it was incubated in MRS at 34 for 40h at with initial pH 5.5, AT6 got the best inhibition rate

29、 at 90.510.87% with 16.36% increasing.,The incubate condition of Weissella cibaria AT6 which showed superior anti-yeast effect was optimized by the response surface method based on the result of single factor experiments. The result showed that the incubate temperature, time and initial pH of the me

30、dia had the greatest significant influence on the inhibition activity. When incubation in MRS at 34 for 40h with initial pH 5.5, the CFS of AT6 got the best inhibition rate at 90.510.87% with16.36% improvement.,The incubate condition of Weissella cibaria AT6 who has the best antifungal effect was op

31、timized using response surface method based on the result of single factor experiments. Result shows that the incubate temperature, period, initial pH of the media have the greatest significant effect on the inhibition rate. When it was incubated in MRS at 34 for 40h at with initial pH 5.5, AT6 got

32、the best inhibition rate at 90.510.87% with 16.36% increasing.,对食窦魏斯氏菌AT6的抑菌特性进行初步分析发现，其抑菌效果是多种抑菌物质的协同作用产生。在相同pH条件下，AT6的抑菌作用强于使用乳酸和醋酸调整的MRS肉汤培养基，且其抑菌效果受pH影响较大，但经蛋白酶处理后的变化并不显著。,Characteristic research of Weissella cibaria AT6 suggesting that the inhibitory activity was caused by a synergy of all the

33、antifungal compounds. AT6 presented a better inhibitory activity than the MRS broth which had adjusted the pH value with lactic acid or acetic acid separately. And there showed no significantly different after the treatment by protelotytic enzymes but relied on the pH value.,Characteristic research

34、of Weissella cibaria AT6 suggesting that the inhibitory activity was caused by a synergy of all the antifungal compounds. AT6 presented a better inhibitory activity than the MRS broth which had adjusted the pH value with lactic acid or acetic acid separately. And there showed no significantly different after the treatment by protelotytic enzymes but relied on the pH value.,Preliminary study on the inhibition properties of CFS AT6 suggested that the inhibitory activity was supplied by