【摘要】 本实验从保存的乳酸菌菌株中筛选出了抑霉菌效果好、抑菌谱较广的三株乳酸菌(2025b、2026b1、6-1-1),研究了三株乳酸菌菌株发酵液的详细性质,包括生长曲线的绘制,发酵过程中pH值的变化情况,发酵液对蛋白酶的稳定性,发酵液对高温的稳定性,测试了发酵液随着储存时间的延长形成的抑菌能力变化情况。利用筛选出的三株乳酸菌(2025b、2026b1、6-1-1)发酵产生的无菌发酵液进行面包防腐实验和葡萄炭疽病和白腐病病菌抑菌试验,发现乳酸菌发酵液对面包保鲜期限的延长效果明显,对葡萄炭疽病和白腐病的病菌抑制效果明显。更多还原

【Abstract】 In the experiment,three strains of lactic acid bacteria( 2025b,2026b1,6-1-1) were selected in the all Lactic acid bacteria strains saved,which had an effective bacteriostasis and broad antifungal spectrum. The qualities of the fermentation broth of the three Lactic acid bacteria,were studied including the growth curve of Lactobacillus,the change of pH value during Ferment,the stability of fermentation broth towards protease,and the stability of fermentation broth towards high temperature. Besides,how the antibacterial activities of fermentation broth change was tested when the storage time was prolonged. The sterile formentalion mediam was made by the tree strains of lactic acid bacteria( 2025b、2026b、6-1-1) to conduct the experiments about bread preservation and grape anthracnose inhibition and grape white rot of bacteriostasis,it is found that the fermentation broth benefits both bread preservation and antibacterial effect of grape anthracnose and grape white rot.更多还原