微生物与发酵食品

Chapter9microbeandfermentedfoodsFermentedfoodsFermentedfoodsismadefromthematerialafteraseriesofidealandimportantbiochemicalandphysiologicalchangescatalyzedbytheenzymeproducedbythemicrobessuchasbacteria,yeastandmould.definitionFoodsfermentedbybacteriaLactobacteriumanditsfermentedproductsLactobacteriumandfermenteddairyproducts

Bacillussubtulis(natto)andnattofermentationSectionALactobacteriumanditsfermentedproductsLacticacidbacteriaisagroupofbacteriathathastheabilitytoconvertfermentative

carbohydratesintolacticacid.LacticacidfermentationtypesHomolacticfermentationmorethan90%metabolitesarelacticacid,Heterolactatefermentation,otherproductssuchasethanolandCO2maybeformedBifidumpathwayMicrobesinheterolacticfermentationLeuconostoc

mesenteroides(肠膜明串珠菌)Lactobacillusbrevis（短乳杆菌）Lacmanitopoeum（甘露醇乳杆菌）Sauerkraut（泡菜）andmicrobes微酸阶段酸化成熟阶段过酸阶段LactobacteriumandfermenteddairyproductsYogurtCheeseAcidiccreamAcidicbuttermilkAcidophilebacteriamilkkefirBasictechnicsforyogurtPurchasingofmaterialmilk原料乳收购Qualityexaminationandstandardizesterilization配料mixinghomologonizationInnocullatingfermentationrefrigerationQualityexaminationLeavefactoryBacteriausedintheyogurtfermentationStreptococcusthermophilusLactobacillusbulgaricusLactobacillusaciditicphilusBifidobacteriumBacillussubtulis(natto)andnattofermentationChoicenessofsoybeans精选大豆Marinatingandtrickle浸泡，沥干Steamingandboiling蒸煮coolingNatto

Innoculation

fermentation

Placedat4℃for1daynattoFungifermentedfood

MouldsandfermentedbeancurdFungifermentedfood

Mouldsandthickbroad-beansauceandfermentedsoyabeansFungifermentedfood

Rhizopus

oligosporus

（少孢根霉）andTempeh（丹贝）fermentationFungifermentedfood

AspergillusandteafermentationMicrobesthatdirectlyusedasfoodSpirulinamorphologicalfeaturesfeaturesofbiochemicalcompositionhealth-carefuntion保健MicrobesthatdirectlyusedasfoodSingleCellProtein（SCP）1.definition

2.materialandmicrobesfortheproductionofSCP

MicrobialpolysaccharideXanthan（黄原胶）Dextran

（右旋糖酐）Scleroglucan

（小核菌葡聚糖）Pullulan

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

明串珠菌，变异链球菌等Gramnegativebacteria

木醋杆菌，无色杆菌，土壤杆菌，固氮菌，假单胞菌等Yeast出芽短梗霉，隐球酵母，毕赤酵母，红酵母等Filamentousfungi青霉，银耳，冬虫夏草，灵芝，香菇等。Polysacchride-producingmicrobesReishiMushroompolysaccharideEhancetheactivityofNKcellBoostthesynthesisofinterferonAnti-cancerAcceleratetheproliferationoflymphcells,enhancethephagocyticandkillingabilityofmacrophages,NKcellandTcell.Distinctlyinhibitthehypersensitivitytoovalproteinandtatanus

toxoid

MushroompolysaccharideReishimushroom（Ganoderma

lucidum

（fr.）karst）又称灵芝草或仙草

subphylum:Basidiomycotinaclass:Hymenomycetes

subclass:holobasidimycetidaeorder:Aphyllophoratesfamily:Gandermataceaegenus:GanodermaTremellapolysaccharide银耳是东方传统的食药用菇,具有”补肾,润肺,生津,止咳”之功效.从银耳子实体中提取的多糖有:AcidicpolysaccharidesNeutralpolysaccharidesAcidicoligosaccharidesCell-wallpolysaccharidesExtracellularpolysaccharidesTremellapolysaccharide

Tremellacansignificantlyenhancethehumoralimmunity:1.Hericium

eromaceusPenspolysaccharides(猴头古菇多糖)Wintermushroompolysaccharides(金针菇多糖)Lentinuspolysaccharides(香菇多糖)Polyporus

frondosus(灰树花多糖)xanthan-originofmiccobesXanthomonas

campestrisXanthomonas

phascoilXanthomonas

malvaclarumXanthomonas

carotaeBiosynthesisofxanthanPutforwardbyI.W.Sutherland——americafamousextracellular

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

mesenteroidaeStreptobacterium

dextranicumFu