抗氧化菌的篩選及抗氧化發(fā)酵飲料的研究.pdf

1、江南大學(xué)碩士學(xué)位論文抗氧化菌的篩選及抗氧化發(fā)酵飲料的研究姓名：查勇申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：微生物學(xué)指導(dǎo)教師：余曉斌20080401壘!!堡呈璺；Abstract19kindsofEndophyticYeastofplant，whichwerescreenedfromthefruitoforange，grape，kiwi，mulberryandtheleavesofbamboo，pineandMetasequoiaglyptostrobo

2、ides，wereevaluatedbytheHydroxylfreeradical—removalabilityDPPHscavengingeffectandultraoxygenanion—removalabilityTheresultsshowthattheCSAYeastwasconsideredtobetheYeastwithhighantioxidativeactives3kindsofaceticacidbacterias

3、trainsand1lkindsoflacticacidbacteriastrainswerealsoevaluatedbytheHydroxylfreeradical—removalabilityDPPHscavengingeffectandultraoxygenanion—removalabilityBTRMaceticacidbacteriastrainandR4lacticacidbacteriastrainwereselect

4、edforanti—oxidativefermentationByidentifying，CSA，BTRMandR4strainsbelongtoZygosaccharomycesbailii，Gluconacetobacterxylinus，andLactacilluskefirirespectivelyTheoptimaltreatmentconditionsoftherawmaterialwere4％leavesofbamboo，

5、6％pine，homogenizedtime30s，andtheextractiontime4hwith60℃Thefermentationconditionsofsingleyeast，thelacticacidbacteriaandtheaceticacidbacteriawerestudiednleoptimumconditionsforyeastwere27℃sugar12。5％，yeastextractpowerO4％with

6、inoculum5％Theoptimumconditionsforlacticacidbacteriawere27Cwithinoculum5％Theoptimumconditionsforaceticacidbacteriawere30℃withinoculum5％T11eyeast，thelacticacidbacteriaandtheaceticacidbacteriamixedfermentationconditionswere

7、studiedTheresultsshow廿1atthebestconditionwasthattheyeastandthelacticacidbacteriaweremixedinoculatedatthesametimeandfermented3daysin27℃，thentheaceticacidbacteriawasinoculatedandferments7daysin30。C，andatlastwegottheanti—ox

8、idativeactivesdrinkTherateofultraoxygenanion，hydroxylfreeradicalandDPPH‘scavenging50％ofthefermentationbeveragewere0004mL／mL，0007mL／mLand0005mL／mLrespectivelyThroughextracttheflavanoneofthematerial，westudiedtherelationshi

9、pbetweentheflavanonecontentsandtheantioxidativeactivitiesTheresultshowsthattheantioxidativeeffectofthematerialoftheamount1ittteThroughcomparingthesingleandthemixfermentationoftheyeast，thelacticacidbacteriaandtheaceticaci