橙汁中脂環(huán)酸芽孢桿菌的分離鑒定及質(zhì)量控制研究.pdf

1、UniversityCode一山匹旦五StudentNo.112008324001971ADiSSertati0nSUbmittedt0S0uthwestUniversityfortheMaster’5DegreeISOLATION，IDENTIFICATIONANDCONTROLOFTHEAlicyetobacillusINORANGEJUICECandidate:KOngDeyiSuPervisor:ProfessorHeZhife

2、iMaj:FoodScieneeResearchRange:FoodMierobiologySubmissionDate:May2011DateofDebate:May2011UniversityConferringDegree:SouthwestUniversityChongQing.ChinaMay20114.1.2實(shí)驗(yàn)方法.......................................................

3、.......................................一174.2結(jié)果與分析..............................................................................................……184.2.1菌落形態(tài)觀察.............................................................

4、.................……184.2.2顯微形態(tài)觀察:................................................................................……204.2.3培養(yǎng)特征:.............................................................................................

5、.……224.2.4生理生化特征:.......................................................................................……244.3小結(jié)..........................................................................................................…

6、…25第5章脂環(huán)酸芽抱桿菌引起橙汁腐敗變質(zhì)的研究.........................................……275.1材料與方法..............................................................................................……275.1.1實(shí)驗(yàn)材料....................................

7、.................................................................……275.1.2實(shí)驗(yàn)方法.....................................................................................................……275.2結(jié)果與分析.............................

8、.................................................................……275.2.1標(biāo)準(zhǔn)菌及各分離菌的生長(zhǎng)曲線............................................................……275.2.2標(biāo)準(zhǔn)菌及各分離菌對(duì)橙汁品質(zhì)的影響..............................................……

9、315.3小結(jié).........................................................................................................……，34第6章脂環(huán)酸芽抱桿菌關(guān)鍵控制方法的研究...............................................……356.1材料與方法.........................

10、.....................................................................……356.1.1實(shí)驗(yàn)材料.....................................................................................................……356.1.2實(shí)驗(yàn)方法........................

11、.............................................................................……356.2結(jié)果與分析..............................................................................................……376.2.1苯甲酸鈉對(duì)各菌株的抑菌性................

12、......................................……，...……376.2.2乳酸鏈球菌素(Nisin)對(duì)各菌株的抑菌性....................................……386.2.3肉桂精油對(duì)各菌株的抑菌性.................................................................……396.2.4培養(yǎng)基中三種抑菌劑的組合使用對(duì)

13、各菌株的抑菌性....................……06.2.5橙汁中不同抑菌劑的組合對(duì)各菌株抑菌效果的驗(yàn)證試驗(yàn)..........……76.2.6洗果階段以及設(shè)備清洗階段的質(zhì)量控制實(shí)驗(yàn)..................................……496.3小結(jié).................................................................................

14、.........................……50第7章結(jié)論與討論........................................................................……517.1結(jié)論......................................................................................................

15、....……517.1.1橙汁中脂環(huán)酸芽抱桿菌的檢測(cè)............................................................……517.1.2脂環(huán)酸芽抱桿菌的鑒定.........................................................................……517.1.3脂環(huán)酸芽抱桿菌對(duì)橙汁的危害情況研究................

16、..........................……517.1.4脂環(huán)酸芽抱桿菌控制方法的研究.......................................................……517.2討論..........................................................................................................…

17、…527.2.1橙汁中脂環(huán)酸芽抱桿菌的檢測(cè).............................................................……527.2.2脂環(huán)酸芽抱桿菌的鑒定...........................................................................……527.2.3脂環(huán)酸芽抱桿菌對(duì)橙汁的危害情況研究..................

18、.........................……527.2.4脂環(huán)酸芽飽桿菌控制方法的研究........................................................……52參考文獻(xiàn):...........................................................................................................

19、.……55研究生階段發(fā)表論文情況....................................................................................……61致謝..................................................................................................................