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The Development of ATPase Defective Culture Starter of Lactobacillus Bulgaricus

Author: PangQiLiang
Tutor: HuoGuiCheng
School: Northeast Agricultural University
Course: Biochemistry and Molecular Biology
Keywords: Lactobacillus bulgaricus H-ATPase High density fermentation Protective agent
CLC: TS252
Type: Master's thesis
Year: 2010
Downloads: 74
Quote: 1
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Abstract


Yogurt refreshing taste , and now more and more welcomed by everyone , but after yogurt consumption process yogurt acidification is one of the main factors affecting the yogurt quality , which restricts the consumption of yogurt . Yogurt after acidification by Lactobacillus bulgaricus in yogurt during storage continue to metabolize lactose caused . The yogurt after acidification strains depth research , including : the weak postacidification strains screened ; optimization of lactic acid bacteria proliferation culture ; centrifugal , vacuum freeze-drying process conditions . Original Lactobacillus bulgaricus laboratory screening the Lactobacillus bulgaricus H-ATPase activity weakening strains L15- 4 containing 100μg/mL neomycin MRS tablet . L15-4 to L15 and LW - 1 for the control group . Fermented yogurt bacteria inoculum size of 5.0 × 106CFU/ml , and 42 ° C fermentation were stored at 4 ° C and 20 ° C for 21 days, and to detect changes in pH and titratable acidity . The results showed that the experimental group L15-4 strains fermented yogurt after acidification significantly lower than the yogurt fermentation of the control group ( P lt; 0.01 ) . L15-4 to train the best conditions , filter out the optimum temperature of 37 ° C is the most appropriate culture pH pH5.8, inoculation amount was inoculated with 5 % in MRS medium by single factor test screening . MRS medium as the basal medium , L9 (33) orthogonal test , the best medium combination of the 5th : 3% skim milk , 5% of the tomato juice , yeast extract 0.5% , the highest bacterial density of 1.44 × 109 CFU / ml. Screening optimal medium composition , the optimal conditions were as follows : 3.0% of skim milk , 5.0% of the tomato juice , yeast extract 1.0% . Lactobacillus bulgaricus fermentation after high-density , maximum number of viable cells , by studying the centrifugal force , centrifugation time screening strains from the experience rate to determine the bacterial cells centrifugation conditions : 6000r/min 20min better rich diversity effect : from the experience was 87.30% . 4 factors , 3 levels orthogonal test screened antifreeze dry composite lyoprotectant screening the best protection formulations as follows: 8% of skim milk , trehalose, 2% , glycerol 2% , 2% of L-glutamic acid . Freeze - dried powder separately fermented yogurt , fermented yogurt mixed with cocci , 4 ° C, 20 ° C storage for 21 days, and freeze-dried after the weak after acidification nature stability . The stable lyophilized before and after weak after acidification nature . The conclusion is that the screening the weak after acidification of the fermentation agent is significantly neomycin yogurt , can be applied to actual production .

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