微生物與發(fā)酵食品

Chapter9microbeandfermentedfoodsFermentedfoodsFermentedfoodsismadefromthematerialafteraseriesofidealandimportantbiochemicalandphysiologicalchangescatalyzedbytheenzymeproducedbythemicrobessuchasbacteria,yeastandmould.definitionFoodsfermentedbybacteriaLactobacteriumanditsfermentedproductsLactobacteriumandfermenteddairyproducts

Bacillussubtulis(natto)andnattofermentationSectionALactobacteriumanditsfermentedproductsLacticacidbacteriaisagroupofbacteriathathastheabilitytoconvertfermentative

carbohydratesintolacticacid.LacticacidfermentationtypesHomolacticfermentationmorethan90%metabolitesarelacticacid,Heterolactatefermentation,otherproductssuchasethanolandCO2maybeformedBifidumpathwayMicrobesinheterolacticfermentationLeuconostoc

mesenteroides(腸膜明串珠菌)Lactobacillusbrevis（短乳桿菌）Lacmanitopoeum（甘露醇乳桿菌）Sauerkraut（泡菜）andmicrobes微酸階段酸化成熟階段過酸階段LactobacteriumandfermenteddairyproductsYogurtCheeseAcidiccreamAcidicbuttermilkAcidophilebacteriamilkkefirBasictechnicsforyogurtPurchasingofmaterialmilk原料乳收購Qualityexaminationandstandardizesterilization配料mixinghomologonizationInnocullatingfermentationrefrigerationQualityexaminationLeavefactoryBacteriausedintheyogurtfermentationStreptococcusthermophilusLactobacillusbulgaricusLactobacillusaciditicphilusBifidobacteriumBacillussubtulis(natto)andnattofermentationChoicenessofsoybeans精選大豆Marinatingandtrickle浸泡，瀝干Steamingandboiling蒸煮coolingNatto

Innoculation

fermentation

Placedat4℃for1daynattoFungifermentedfood

MouldsandfermentedbeancurdFungifermentedfood

Mouldsandthickbroad-beansauceandfermentedsoyabeansFungifermentedfood

Rhizopus

oligosporus

（少孢根霉）andTempeh（丹貝）fermentationFungifermentedfood

AspergillusandteafermentationMicrobesthatdirectlyusedasfoodSpirulinamorphologicalfeaturesfeaturesofbiochemicalcompositionhealth-carefuntion保健MicrobesthatdirectlyusedasfoodSingleCellProtein（SCP）1.definition

2.materialandmicrobesfortheproductionofSCP

MicrobialpolysaccharideXanthan（黃原膠）Dextran

（右旋糖酐）Scleroglucan

（小核菌葡聚糖）Pullulan

（短梗霉多糖）Curdlan（熱凝多糖）Mushroompolysaccharide（食用菌多糖）MicrobialpolysaccharideGrampositivebacteria

明串珠菌，變異鏈球菌等Gramnegativebacteria

木醋桿菌，無色桿菌，土壤桿菌，固氮菌，假單胞菌等Yeast出芽短梗霉，隱球酵母，畢赤酵母，紅酵母等Filamentousfungi青霉，銀耳，冬蟲夏草，靈芝，香菇等。Polysacchride-producingmicrobesReishiMushroompolysaccharideEhancetheactivityofNKcellBoostthesynthesisofinterferonAnti-cancerAcceleratetheproliferationoflymphcells,enhancethephagocyticandkillingabilityofmacrophages,NKcellandTcell.Distinctlyinhibitthehypersensitivitytoovalproteinandtatanus

toxoid

MushroompolysaccharideReishimushroom（Ganoderma

lucidum

（fr.）karst）又稱靈芝草或仙草

subphylum:Basidiomycotinaclass:Hymenomycetes

subclass:holobasidimycetidaeorder:Aphyllophoratesfamily:Gandermataceaegenus:GanodermaTremellapolysaccharide銀耳是東方傳統(tǒng)的食藥用菇,具有”補(bǔ)腎,潤肺,生津,止咳”之功效.從銀耳子實(shí)體中提取的多糖有:AcidicpolysaccharidesNeutralpolysaccharidesAcidicoligosaccharidesCell-wallpolysaccharidesExtracellularpolysaccharidesTremellapolysaccharide

Tremellacansignificantlyenhancethehumoralimmunity:1.Hericium

eromaceusPenspolysaccharides(猴頭古菇多糖)Wintermushroompolysaccharides(金針菇多糖)Lentinuspolysaccharides(香菇多糖)Polyporus

frondosus(灰樹花多糖)xanthan-originofmiccobesXanthomonas

campestrisXanthomonas

phascoilXanthomonas

malvaclarumXanthomonas

carotaeBiosynthesisofxanthanPutforwardbyI.W.Sutherland——americafamousextracellular

saccharideexpertIndustrialproductionofxanthanApplicationinfoodJuiceFlavorbreadStuffingforbread(breadfilling)CannedfoodFreezingfoodLiquidbeverageCheeseplatingfood(干酪涂抹食品)DextranStrainsusedforproduction:Leuconostoc

mesenteroidaeStreptobacterium

dextranicumFu