精品文档---下载后可任意编辑鱼鲊制品中乳酸菌的分离、筛选及应用的开题报告摘要：乳酸菌作为鱼鲊制品中的一种重要微生物，能够通过乳酸发酵过程对制品的特别口感和营养成分进行调控和改善，因此对乳酸菌的分离、筛选及应用讨论具有重要意义。本文以鱼鲊制品为讨论对象，通过对不同样品进行分离和筛选， 筛选出乳酸发酵能力较强的 Lactobacillus plantarum、Lactobacillus paracasei 和 Lactobacillus acidophilus三株菌，并进一步讨论了其在鱼鲊制品中的应用效果。通过生理生化特性、酸度、细菌计数和感官评价等多指标的综合分析，发现Lactobacillus paracasei 和 Lactobacillus plantarum 能够显著改善鱼鲊制品的口感、气味和营养成分，并能够降低制品中致病菌的含量，具有较好的应用潜力。关键词：鱼鲊制品；乳酸菌；分离；筛选；应用Abstract：As an important microorganism in fish sauce products, lactic acid bacteria can regulate and improve the special taste and nutritional composition of products through lactic acid fermentation process. Therefore, the study on the isolation, screening and application of lactic acid bacteria is of great significance. In this paper, fish sauce products were studied, and Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus acidophilus with strong lactate fermentation ability were screened through isolation and screening of different samples, and their application effects in fish sauce products were further studied. Through comprehensive analysis of physiological and biochemical characteristics, acidity, bacterial count and sensory evaluation, it was found that Lactobacillus paracasei and Lactobacillus plantarum could significantly improve the taste, smell and nutritional composition of fish sauce products, and reduce the content of pathogenic bacteria in the products, which had good application potential.Keywords: fish sauce products; lactic acid bacteria; isolation; screening; application一、讨论背景精品文档---下载后可...
