| 摘要: |
| 为了了解西藏灵菇发酵乳的抑菌活性,对西藏灵菇发酵乳发酵过程中的抑菌活性进行了跟踪检测,并对其有效剂量和耐热性能进行了研究。结果表明,含菌体发酵乳的抑菌作用大于无菌体发酵乳,其抑菌圈直径分别为13.1～18.0 mm和12.5～16.0 mm;发酵乳对金黄色葡萄球菌的抑菌效果最强,大肠杆菌次之,对沙门氏菌的抑菌效果最差;发酵21 h时所得发酵乳对几种指示菌的抑菌活性均达较高水平;西藏灵菇发酵乳的抑菌活性随其浓度的减小而降低;加热处理会降低无菌体发酵乳的抑菌效果,但对不同菌抑菌活性的降低幅度不同,发酵前期所得无菌体发酵乳抑制大肠杆菌的活性物质的耐热性较好,发酵15 h后所得无菌体发酵乳经加热处理后,对3种病原菌的抑菌效果相近。由此可见,西藏灵菇发酵乳对金黄色葡萄球菌、大肠杆菌和沙门氏菌的生长均有一定的抑制作用,但更适宜于肠道疾病的预防和治疗。 |
| 关键词: 西藏灵菇 抑菌活性 发酵过程 热稳定性 |
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| Dynamic study on bacteriostatic action of fermented milk of Tibetan linggu |
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| Abstract: |
| In order to understand the bacteriostatic action of fermented milk of Tibetan linggu,the bacteriostatic action of fermented milk of Tibetan linggu in fermentation process was examined,and its effective dose and the heat resisting performance were also studied.The result indicated that the inhibitory effect of the mycelium containing fermented milk was stronger than fermented milk without mycelium,and their bacteriostatic diameters are 13.1~18.0 mm and 12.5~16.0 mm,respectively;fermented milk has the strongest bacteriostatic activity to Staphylococcus aureus,next is the EPEC,and least resistance is salmonella；at the 21 h,the bacteriostasis activities of fermented milk on several kinds of pathogens reached the higher level;the bacteriostatic action of fermented milk with Tibetan linggu was reduced with the decrease of its concentration；heat-treatment is able to reduce bacteriostatic capability of fermented milk without mycelium；but it has different reduced exent to bacteriostatic action of different bacterium,and heat resistance of active material of no mycelium fermented milk inhibited EPEC in earlier fermentation was preferable.No mycelium fermented milk after fermentation 15 h by heating treatment had close bacteriostatic effect on three pathogenic bacteria.The Tibetan linggu had a certain inhibitory effect on the growth of EPEC、Staphylococcus aureus、Salmonella,it suitable for prevention and treatment of intestinal diseases. |
| Key words: Tibetan linggu,anti-bacteria activity,fermentation process,heat-stability |
