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Heat-resistant lactic acid bacteria and Rushan Production conditions

Author: ZhangYiFeng
Tutor: GuRuiXia
School: Yangzhou University
Course: Biochemistry and Molecular Biology
Keywords: Lactic acid bacteria Heat resistance Isolation and identification of Rushan Production
CLC: TS252.4
Type: Master's thesis
Year: 2008
Downloads: 334
Quote: 1
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Abstract


Rushan, milk cake of Dali in Yunnan ethnic traditional dairy products, has a long history, contains a wealth of resources of lactic acid bacteria;, very popular because of its high nutritional value and unique flavor; has been using the traditional hand workshop Production, failed to achieve the standard of industrialization. Study on national traditional dairy products collected from Yunnan Isolation of the heat-resistant lactic acid bacteria, in the study on the basis of its characteristics, used in the Rushan processing, and the Rushan process research, Rushan industrial production basis. Types of lactic acid bacteria in the samples were collected and the distribution of the dominant flora. 73 strains of lactic acid bacteria isolated from 8 were collected, belonging to seven genera 13 kinds of research. Dominant flora of lactic acid bacteria isolated bacilli to the same type of Lactobacillus fermentum mainly bacteria Enterococcus and Lactococcus lactis. On the heat resistance of the isolates were studied. Through heat capacity, heat-resistant lactic acid bacteria of the relatively high number of viable cells was screened in 60 ° C / 10 min, and 65 ° C / 5 min treatment conditions 6. API and 16S rRNA further identification, strain NRq28 was, NRq21 and NRq30 feces enterococci (Enterococcus faecium); the NRg11, NRg19 and NRg20 Switzerland Lactobacillus (Lactobacillus helveticus). Filter the heat-resistant strains obtained in heat resistance and thermal death kinetics. Survival under 60 ° C and 65 ° C. The heat treatment conditions of the 6 strains of heat-resistant strains, and the D value, the strongest E.faeciumNRq28 heat capacity for the 6.45, D60, D65 was 1.32, and there is a significant difference with the other strains. Based Linear Model, Weibull model, as well as a logistic model equations were fitted curve fitting coefficient, the Weibull model suitable to describe the strain survival under conditions at 60 ° C in a heat treatment, the heat Logistic Model more appropriate to describe the strain in the 65 ° C heat treatment conditions under survival conditions. On the part of the processing characteristics of the heat-resistant strains were studied. Faster acid production rate in the skim the milk medium E.faeciumNRq21 and L. helveticus NRg19 has the L. helveticus NRg19 of acid production capacity of up to 112oT, the number of viable cells of each strain after the end of the fermentation 109cfu / mL. Heat-resistant strains of protease hydrolysis, it was found that the type of lactic acid bacteria hydrolyzed protease the ability difference L. helveticusNRg11, the ability of the casein hydrolyzate having strong. Application of heat the strain in Rushan production in the study. Filter out the heat-resistant strains in different proportions mixed fermentation acid slurry, comprehensive hybrid strains acid fermentation capacity and the number of viable cells, select lactic acid bacteria mixing ratio of 1:1:1 ferment Physalis ferment for The Rushan processing. Study the influence of the type of process for the the Rushan condensate corporation texture, identified by Rushan best machining processes, the use of 72 ℃ / 15 ~ 20s of the sterilization process, was cooled to 60 ° C., pH3.30 Physalis protein gelation and Control point pulp curd whey pH4.6, rub into the group, the pH4.6 acid pulp washing, control washing temperature 65 ° C, washing time 4 min. Rushan physical and chemical indicators of the finished product. The protein content of 38.44%, a fat content of 39.13%, 4.64% ash content correction rate of 6.46%, total protein utilization rate of 72.61%, 71.74% fat utilization. Rushan finished in the number of viable cells of 5.2 × 10 6 cfu / g, and 100 times higher than the traditional Physalis products the number of viable cells.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > Dairy processing
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