研究生: |
郭郁芳 |
---|---|
論文名稱: |
乳酸鏈球菌之分離與生理特性之研究 |
指導教授: | 李銘亮 |
學位類別: |
碩士 Master |
系所名稱: |
生命科學系 Department of Life Science |
論文出版年: | 2003 |
畢業學年度: | 91 |
語文別: | 中文 |
論文頁數: | 56 |
中文關鍵詞: | 乳酸鏈球菌 、乳酸菌 、益生菌 |
英文關鍵詞: | Streptococcus lactis, Lactic acid bacteria, Probiotics |
論文種類: | 學術論文 |
相關次數: | 點閱:152 下載:19 |
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乳酸菌除了存在於人體內的正常菌叢中外,在今日人類的生活中也幾乎成了不可或缺的角色,具有改善乳糖不耐症、增強免疫力、營養補給等益處。然而,最常被應用做發酵食品的Streptococcus屬之乳酸菌為S. thermophilus,此菌被研究得也最多,本研究的目的在探討Streptococcus屬的另一種產乳酸菌:S. lactis的生理特性。
本實驗的目的是從市面販售,用以家庭自製優格常用之乾燥菌粉--「纖綠菌寶寶」中分離出格蘭氏陽性的成串球菌後,以生化檢驗法加以鑑定種類,並對其生理特性加以探討。探討的生理特性主要為S. lactis在一般之Yeast Glucose Lemco broth中、改變培養液之滲透壓後,在37℃下的生長情形;另外針對該菌的耐酸、耐膽鹽及對抗生素之敏感特性作試驗,並定量其產生的維生素B12及維生素B6。
在一般之Yeast Glucose Lemco broth中,自培養後4小時起,生長速度增快,12小時之後,就達到靜止期(stationary phase),故可在12~14小時之內就培養足夠的菌數。而改變NaCl濃度後,在濃度低於7.5%的培養液中都可生長,但在8.5%以上的濃度時就無法存活。
S. lactis對pH 3.0的酸性環境有耐受性,約可存活2-3小時;但對膽鹽則完全無耐受性。S. lactis對抗生素中的Penicillin G、Gentamicin、Erythromycin及Streptomycin具有抗藥性,而對Ampicillin和Chloramphenicol則無。
至於產生維生素的情形,以微生物檢驗法定量的結果:每mL的S. lactis 菌液可產生 0.1994 ng 的維生素B12,亦可產生 3.8374 ng 的維生素B6。
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