发酵法制备大豆抑菌液的过程优化及分离鉴定食品工程专业论文.docxVIP

ABSTRACTIn ABSTRACT In recent years，with the generation of antibiotic resistance，people have been paying increasingly attention to the research of looking for new antibacterial method．With soybean protein as raw material，through the microorganism fermentation to prepare a liquid containing antibacterial activity peptides．Filedred strains for fermentation，research the impact of add quantity of fermentation medimn，fermentation process parameters on the antibacterial activity of fermented liquid．Through orthogonal experiment to optimize the process．Then research on extraction and purification of the antimicrobial components from the fermented liquid． First determine the composition of soybearl isolated protein，fermented with aspergilus Niger，bacillus subtilis，plant lactobacillus and bacillus Naao that are commonly used for fermentation．Compare the antibacterial activity for optimize strmns．Selected common mold，gram-positive bacteria，gram—negative bacteria and yeast as indicator bacteria， determine the broad spectrum antimicrobial resisitance．The results showed that the material soybean protein had almost 90％protein content which was a good source of nitrogen for fermentation strains and nutrient source．In strains filtration experiment， aspergilus Niger showed no bacteriostasis，bacillus subtilis and plant lactobacillus fermented·liquid had antibacterial resistance，bacillus natto indicated largest bacteriostatic diameter．So choose bacillus naRo as experiment fermentation strain．The femented liquid of bacillus naRo had certain degree of inhibition zone to gram—positive bacteria，gram— negative bacteria，fungi and yeast that verified its broad spectrum antimicrobial resistance． Through single factor experimental，research on different culture medium and fermentation conditions on the bacteriostatic and influence of peptide content in fermented liquid and contrast diffence of the two trends．The results showed that with additive amount of soybearl protein 6％，glucose 0．4％a