葡萄树枝水浸液的乳酸菌适宜性研究

doi:10.12377/1671-4393.21.04.14

中国乳业 ›› 2021, Vol. 0 ›› Issue (4): 59-61.doi: 10.12377/1671-4393.21.04.14

葡萄树枝水浸液的乳酸菌适宜性研究

伊力哈木·托合迪, 苏敏, 努尔再丽, 刘小琴, 马海霞

和田师范专科学校理学院,新疆和田市 848000

发布日期:2021-05-08
作者简介:伊力哈木·托合迪（1962-）,男,维吾尔族,新疆和田市人,本科,教授,研究方向为植物功能性成分研究;苏敏（1988-）,女,内蒙古包头人,硕士,讲师,研究方向为实验室安全管理、化工设计;努尔再丽（1991-）,女,新疆和田市人,硕士,讲师,研究方向为电至化学发光传感器的研究;刘小琴（1993-）,女,甘肃武威市人,硕士研究生,研究方向为纳米复合材料的制备及性能研究;马海霞（1987-）,女,回族,甘肃康乐县人,硕士,研究方向为颜料敏化太阳能电池。
基金资助:
新疆和田地区技术研究与开发经费项目（202013）

Study on the Function of Grape Branch Water Immersion Liquid and Preparation of Lactic Acid Bacteria Active Beverage

Ilham Tohti, SU Min, Nurguzal, LIU Xiaoqin, MA Haixia

Hetian Teachers College,Hetian Xinjiang 848000

Published:2021-05-08

摘要/Abstract

摘要： 将葡萄树枝切碎浸泡在水中,向浸泡液加入乳酸菌的营养物质制备乳酸菌培养基。用pH计测定乳酸菌培养基的酸度变化,紫外可见分光光度计测定其在610 nm处的吸光度变化,研究葡萄树枝水浸液乳酸菌培养基中的乳酸菌的生长规律。结果表明,随着时间的推移,培养基的酸度逐渐增加,对应的吸光度也随之上升,最高吸光度达到1.164 A^。,乳酸菌的数达到1.46×10⁶ CFU,稳定期为6 个月。结果说明,葡萄树枝浸泡液具有乳酸菌适宜性,利用葡萄树枝浸泡液可制备乳酸菌培养基。

关键词: 乳酸菌, 伤流液, 葡萄树枝水浸液, 培养基, 适宜性

Abstract: Grapevine wound fluid is a colorless,odorless,transparent liquid that naturally flows out of the grape branches.Lactic acid bacteria are suitable in grapevine wound fluid. In this project,the grape branches are chopped and soaked,and the lactic acid bacteria culture medium is prepared by adding the nutrient of the lactic acid bacteria to the soaking liquid.The acidity of lactic acid bacteria in the soaking solution was measured by pH meter, and the change of absorbance at 610nm was measured by UV-Vis spectrophotometer.The growth of lactic acid bacteria in grape branch water infusion was studied.The results showed that the acidity of the medium increased gradually with the passage of time, and the corresponding absorbance also increased,and the highest absorbance reached 1.164A^。. The number of lactic acid bacteria reached 1.46 × 10⁶,and the stable period reached six months.The experimental results show that the grape vinegar soaking liquid can be used to prepare a highly stable and pure natural lactic acid bacteria active beverage.

Key words: Lactic acid bacteria, wound fluid, grape branch water infusion, culture medium, suitable

伊力哈木·托合迪, 苏敏, 努尔再丽, 刘小琴, 马海霞. 葡萄树枝水浸液的乳酸菌适宜性研究[J]. 中国乳业, 2021, 0(4): 59-61.

Ilham Tohti, SU Min, Nurguzal, LIU Xiaoqin, MA Haixia. Study on the Function of Grape Branch Water Immersion Liquid and Preparation of Lactic Acid Bacteria Active Beverage[J]. China Dairy, 2021, 0(4): 59-61.

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葡萄树枝水浸液的乳酸菌适宜性研究

Study on the Function of Grape Branch Water Immersion Liquid and Preparation of Lactic Acid Bacteria Active Beverage

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