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摘要：红茶菌有着特殊的营养价值，饮用红茶菌能治愈某些疾病的实例国内外都有出现，甚至被认为是一种多功能的药。它是以糖茶水为原料，由醋酸菌、酵母菌以及乳酸菌等多种微生物共同发酵而成的。在研究红茶菌的实验过程中，对红茶菌菌种的纯化鉴定是研究红茶菌的基础，这对于红茶菌的生产起到了至关重要的作用。经研究表明，红茶菌菌种都是由酵母菌、醋酸菌和乳酸菌这三类菌组成。本文通过对红茶菌混合菌种的培养，以及从红茶糖水中对酵母菌，醋酸菌和乳酸菌进行分离与鉴定等方面来对红茶菌进行研究。通过实验，培养出了红茶菌混合液，将混合液接种至不同的分离培养基中，于各自最适温度下培养，分离得到了酵母菌菌株Y1，Y2，Y3；醋酸菌菌株A1，A3；乳酸菌菌株L2，L4。并对菌株的相关特性进行研究。36913
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毕业论文关键词： 红茶菌；混合菌种；分离；鉴定
Vendors of mixed bacteria isolation and identification
Abstract: Vendors have the special nutritional value, drinking vendors can cure some diseases have appeared at home and abroad, the instance of the even is regarded as a kind of multifunctional drug. It is a sugar tea as raw material, the acetic acid bacteria, yeast and lactic acid bacteria and other microorganism fermented together. In the study of vendors, the purification and identification of strains of vendors is the basis of the research vendors, for vendors to produce play an important role. Studies show that by vendors strains of yeast, acetic acid bacteria and lactic acid bacteria, the three kinds of bacteria. This article through to the cultivation of the vendors mixed bacteria and yeast from black tea sugar water, acetic acid bacteria and lactic acid bacteria isolation and identification, etc to study of vendors. Through experiment, cultivate the vendors mixture, and by absorbing a small amount of bacterium fluid from mixture to the separation of different cultures, under the optimum temperature for their cultivation, the yeast strains were Y1, Y2,Y3. Acetic acid bacteria strains A1, A3; Lactic acid bacteria strains of L2, L4. And the related characteristics of strains for research.
KeyWords： Vendors；mixed culture；isolation；identification
目录
1 绪论 1
1.1 本课题的国内外研究进展 1
1.2 本课题的研究内容、目的及意义 3
2 材料与方法 7
2.1 实验材料 7
2.1.1 菌种 7
2.1.2 实验试剂 7
2.1.3 主要仪器和设备 7
2.1.4 培养基及试剂的制备 8
2.2 实验方法 9
2.2.1 红茶菌混合菌种的培养 9
2.2.2 红茶菌混合菌种中酵母菌的分离与鉴别 10
2.2.3 红茶菌混合菌种中醋酸菌的分离与鉴别 10
2.2.4 红茶菌混合菌种中乳酸菌的分离与鉴别 12
3 结果与讨论 13
3.1 红茶菌混合菌种的培养 13
3.2 红茶菌混合菌种中酵母菌的分离与鉴别 13
3.2.1 红茶菌混合菌种中酵母菌的分离 13
3.2.2 红茶菌混合菌种中酵母菌的鉴别 14
3.3 红茶菌混合菌种中醋酸菌的分离与鉴别 16
3.3.1 红茶菌混合菌种中醋酸菌的分离 16
3.3.2 红茶菌混合菌种中醋酸菌的鉴别 16
3.4 红茶菌混合菌种中乳酸菌的分离与鉴别 19
3.4.1 红茶菌混合菌种中乳酸菌的分离 19
3.4.2 红茶菌混合菌种中乳酸菌的鉴别 19
4 结论 23