毕业论文移动版

摘要： 米粉是以大米为原料，在经过发酵浸泡、蒸煮和压条等工艺程序制成的条状米制品。作为微生物发酵产物，在发酵过程中会因微生物发酵过程中的主要微生物—酿酒酵母(Saccharomyces cerevisiae)、乳酸乳球菌（Lactococcus Schleifer） 及唾液链球菌（Streptococcus）等的作用，对后续加工处理的产品在口感、色泽、弹性、气以及表面状态产生各种影响。本文主要对这三种微生物的单菌、混菌发酵特性进行分析研究。研究发现在同等条件下，唾液链球菌的单菌发酵淀粉酶活力最大，为2.44U/g，而且其蛋白酶活力也为平行实验组中最大，为0.791U/g。而大米发酵液中的乳酸含量最高的是乳酸乳球菌和唾液链球菌混菌样品，其乳酸含量达到了299.32mg/100mL。整体来看，混菌发酵相比于单一菌种发酵效果较好。43284

毕业论文关键词：米粉；发酵；酶活力

The study of advantage in fermented rice strains fermentation characteristics

Abstract：Rice flour in rice as raw material, after soaking, cooking and layering fermentation process made of strips of rice products. As a product of microbial fermentation, the fermentation process due to the main microorganisms in the microbial fermentation processSaccharomyces cerevisiae，Lactococcus Schleifer，Streptococcus.,for subsequent processing of product in taste, color and luster, elasticity, smell, and various impact surface state. This experiment, mainly around the three kinds of two intersecting joint fermentation microorganisms and their analysis, the result of the research object is under the same condition, different strains in terms of two big time gradient, the size of the fermentation ability. Ability strong and the weak mainly amylase activity in the fermented liquid, the activity of lactic acid bacteria as well as internal organic acids (mainly lactic acid) as a standard for comparison. Appraisal conclusion is under the same condition, microbe single fungus fermentation ability of amylase activity was 2.44, protease activity 0.791 and for lactic acid content was highest in rice fermented lactic acid milk coccus bacteria and microbe samples, the lactic acid content is 299.32 mg / 100 ml when combined with fermentation compared to a single strain fermentation effect is improved obviously.

Key Words: Rice flour; The fermentation; Enzymatic activity

目录

1 绪论 1

1.1米粉发酵概述及其主要作用的菌种 1

1.1.1 酵母菌 1

1.1.2 乳酸菌 2

1.2 影响发酵的因素 2

1.2.1 菌种接种量对米粉发酵的影响 2

1.2.2 时间对米粉发酵的影响 3

1.2.3 温度对米粉发酵的影响 3

1.2.4 接种菌类型对米粉发酵的影响 3

1.2.5 pH对米粉发酵的影响 3

1.3与米粉口感相关的指标因素 4

1.4 米粉发酵优势菌株的研究进展 4

1.5 本课题研究的内容、目的以及研究的意义 5

2材料与方法 6

2.1 实验材料 6

2.1.1 实验材料及菌种 6

2.1.2 培养基 6

2.1.3 实验试剂 6

2.1.4实验仪器 6

2.2 发酵液pH测定 (责任编辑：qin)