The Role of Lactic Acid Bacteria and its Application to Fermentation Processes by Ecosystem Engineering Approach.

乳酸菌的作用及其通过生态系统工程方法在发酵过程中的应用。

• 批准号: 06454036
• 负责人: SHIOYA Suteaki
• 金额: $ 4.74万
• 依托单位: Osaka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06454036/
• 关键词: Lactic acid bacteria; Yeast; Synergic interaction; Propionic acid bacteria; Flowcytometry; Mixed culture; Antibiotic nisin; マルトオリゴ糖; フローサイトメータ

In food fermentation and brewing processes, more than two species of microorganisms can be observed interacting with each other and the process is called as a mixed culture system. The tastes and flavors in foods and drinks made in fermentation processes are strongly correlated with the synergic interaction of these microorganisms. The aims of this research project are to analyze the synergic interaction of yeasts and lactic acid bacteria in whisky brewing process and to analyze and to control the production of a kind of autibiotics, nisin A,in a mixed culture system of lacti acid bacteria and propionic acid bacteria.In whisky brewing process, the measurement method of the cell concentration by a flowcytometry was developed. Each cell concentrations of yeast and lactic acid bacterium could be accurately distinguished and measured quantitatively by PI and FITC labelling techniques, using the flowcytometer. Moreover, the role of yeast and lactic acid bacteria for, concerning with assimil … More ation of polysaccharide was analyzed. It has been reported that yeasts cannot assimilate some kinds of malto-oligosaccharides but lactic acid becteria can assimilate them. Thus, in this study, we investigated the ability for assimilation of malto-oligosaccharides by yeast and lactic acid bacteria. The lactic acid bacteria using in this study could not assimilate some kinds of malto-oligosaccharides, which could not be assimilated by yeasts. This result suggested the ability for the assimilation of the saccharides was strongly dependent on the strain.The production of a kind of natural food preservation additives, antibiotic nisin A,by lactic acid bacterium was investigated. In order to avoid the addition of acid and alkaline for pH adjust, the mixed culture of nisin A producing lactic acid bacterium and propionic acid bacterium was performed. In the mixed culture system, the lactic acid produced by lactic acid bacterium was assimilated by propionic acid bacterium. Finally, the production of nisin A was increased two times higher by the mixed culture, comparing with the pure culture of lactic acid bacterium without pH control. Less

在食品发酵和酿造过程中，可以观察到两种以上的微生物相互作用，该过程被称为混合培养系统。发酵过程中食品和饮料的味道和风味与这些微生物的协同作用密切相关。本研究旨在分析威士忌酿造过程中酵母菌和乳酸菌的协同作用，并在乳酸菌和丙酸菌混合培养体系中分析和控制乳酸链球菌素A（Nisin A）的产生，建立了威士忌酿造过程中细胞浓度的流式细胞仪检测方法。利用PI和FITC标记技术，利用流式细胞仪可以准确区分和定量测定酵母菌和乳酸菌的每种细胞浓度。此外，酵母菌和乳酸菌的作用，与阿司米 ...更多信息 分析了多糖的水解情况。据报道，酵母菌不能同化某些种类的麦芽低聚糖，但乳酸菌可以同化它们。因此，在这项研究中，我们调查的能力同化的麦芽低聚糖的酵母菌和乳酸菌。本研究所用的乳酸菌不能同化某些酵母不能同化的低聚麦芽糖。研究了乳酸菌发酵生产天然食品防腐添加剂抗生素Nisin A的工艺条件。为避免添加酸碱调节pH，对产乳酸链球菌素A的乳酸菌和丙酸菌进行混合培养。在混合培养体系中，乳酸菌产生的乳酸被丙酸菌同化。最后，与不加pH控制的乳酸菌纯培养相比，混合培养使乳酸菌素A的产量提高了2倍。少