Cov neeg tau paub txog cov txiaj ntsig ntawm fermented mis nyuj cov khoom tau ntev. Kev tshawb fawb txog kev ncaj ncees thiab kev sib cais ntawm cov kab mob uas yog lub luag haujlwm rau lawv txoj kev tsim yog los ntawm Lavxias teb sab microbiologist Ilya Mechnikov. Ib pawg ntawm cov kab mob lactic acid (lactobacilli thiab lactic acid streptococci) yog cov kab mob uas tsim cov txheej txheem ntawm fermentation ntawm carbohydrates nrog kev tsim cov lactic acid. Niaj hnub no, lawv lub peev xwm tau siv dav hauv kev lag luam khoom noj, hauv kev ua liaj ua teb thiab txawm tias nyob rau hauv tiam roj. Wb tham txog cov txiaj ntsig thiab kev puas tsuaj ntawm lactic streptococci thiab lactobacilli, lawv cov qauv thiab microbiology hauv qab no.
Bacterial koom tes
Txij li lub sijhawm ntxov, lactic acid streptococci thiab lactobacilli tau pab tib neeg npaj zaub mov noj qab haus huv. Tsis tas li ntawd, ntau ntawm lawv yog ib feem ntawm ib txwm microflora ntawm pebkab mob. Tab sis qhov no tsis tso tseg cov txiaj ntsig ntawm lactic streptococci thiab tag nrho cov kab mob uas muab cov txheej txheem fermentation.
Milky streptococci thiab coli loj heev, stain zoo thiab yooj yim rau kev kuaj xyuas.
Lactobacillus plantarum - lactic acid heteroenzyme bacillus - yog lub luag haujlwm rau fermentation ntawm cabbage thiab dib. Tsis tas li ntawd, nws ib txwm muaj nyob rau hauv microflora ntawm qaub ncaug.
Raw smoked sausages raug kho nrog lactic acid. Nyob rau tib lub sijhawm, lawv tsis poob lawv saj, muaj kev nyab xeeb rau tib neeg thiab tsis ua rau lub sijhawm ntev.
Tsis yog hauv kev lag luam khoom noj xwb
Kev lag luam tawv kuj siv cov lactic acid streptococci thiab bacillus, thiab hauv kev ua liaj ua teb lawv pab hauv kev npaj tsiaj pub (silage).
Txhua tus paub txog kev siv cov lactobacilli hauv cov tshuaj. Cov khoom siv roj ntsha thiab kev npaj nrog cov kab lis kev cai nyob ntawm cov kab mob no yog siv rau ntau yam kab mob. Niaj hnub no, cov kab mob lactic acid hu ua kev cia siab ntawm cov tshuaj hauv ntiaj teb. Zoo li ntau xyoo tom ntej no yog ua tsaug rau lawv tias noob neej yuav muaj peev xwm kov yeej ntau yam kab mob loj.
Thermophilic lactic streptococci yog dav siv hauv kev ua cov organic teeb meem, thaum lub sij hawm cov roj methane tsim tawm. Nyob rau tib lub sijhawm, nws yog huv heev thiab haum rau cua sov ntau chav.
Ntau yam ntawm lactobacilli
Rau txhua qhov sib txawv, cov kab mob no tau muab faib ua ob pawg:
- Homofermentative yog cov khoom tseem ceebLawv cov haujlwm tseem ceeb yog lactic acid (txog 90%), nrog rau ethyl cawv, fumaric thiab succinic acids, carbon dioxide.
- Heteroenzymatic - cov khoom pov tseg yog acetic thiab lactic acid, ethyl cawv thiab carbon dioxide.
tsev neeg phooj ywg
Txhua tus kab mob lactic acid yog cov tswv cuab ntawm tsev neeg Lactobacillaceae (lactobacilli) thiab tsev neeg Streptococaceae (lactococci lossis lactic acid streptococci). Cov neeg sawv cev tshaj plaws pom nyob rau hauv cov mis nyuj yog:
- Lactobacillus acidophilus yog ib qho acidophilus bacillus uas siv tsis yog hauv kev lag luam zaub mov xwb, tab sis kuj tseem tsim cov tshuaj. Nws muaj peev xwm ua tau zoo tso cai rau nws tsim cov kab mob hauv tib neeg txoj hnyuv, thiab nws lub peev xwm los tsim cov tshuaj tua kab mob ntuj tsim ib qho chaw tsis zoo rau cov haujlwm tseem ceeb ntawm cov kab mob pathogenic.
- Lactobacillus bulgaricus - Bulgarian stick. Ntxiv nrog rau lactic acid, nws kuj tsim cov vitamins, amino acids thiab polysaccharides. Bulgarian stick thiab lactic streptococci yog lub hauv paus ntawm qhov zoo ntawm yogurts. Cov kab mob no txhim kho cov hnyuv microflora, pab txhawb kev ua haujlwm ntawm lub plab thiab pancreas, thiab muaj txiaj ntsig zoo ntawm kev tiv thaiv kab mob.
- Lactobacillus casei - cov lactobacilli no yog ib feem ntawm cov microflora ib txwm ntawm lub qhov ncauj kab noj hniav, cov hnyuv thiab qhov chaw mos. Lawv tshem tawm Helicobacter pylori, kab mob bacillus uas yog lub luag haujlwm rauQhov tshwm sim ntawm ulcers ntawm gastrointestinal ib ntsuj av thiab gastritis.
- Lactic acid streptococci yog thermophilic thiab mesophilic. Hauv qab no peb yuav qhia koj ntxiv txog lawv.
- Acetobacter aceti - acetic acid cov kab mob uas nyob rau hauv cov txheej txheem ntawm lub neej tsim nicotinic acid, vitamins B 6 thiab B12.
Lactococcus tsev neeg
Raws li qhov ntsuas kub zoo rau lub neej, lactic streptococci yog:
- Kub-hlub lossis thermophilic - cov no yog cov kab mob, qhov zoo tshaj plaws kub uas yog 40-42 ° C.
- Mesophilic lactic streptococci txhim kho zoo tshaj plaws ntawm 30-35 ° C.
Lawv yog cov kab mob gram-zoo (stained los ntawm txoj kev Gram), hauv kab lis kev cai lawv tsim cov saw luv lossis ntev. Cov duab ntawm cov hlwb ntawm lactic acid streptococci muaj lub ntsej muag oval, tsis muaj flagella. Cov no yog cov kab mob uas tsis yog-motile uas tsis tsim spores lossis capsules thiab sib faib feem ntau los ntawm kev faib yooj yim. Tag nrho cov ntawm lawv yog cov kab mob facultative anaerobic, lawv tuaj yeem nyob hauv ib puag ncig yam tsis muaj oxygen.
Mesophilic streptococci
Qhov no yog ib pawg kab mob sib txawv ntawm cov kab mob uas muaj cov kua qaub (Streptococcus lactis, Streptococcus. cremoris) thiab tsw tsim cov cocci (Leuconostoc citrovorum thiab Leuconostoc dextranicum).
Streptococcus lactis yog cov mis nyuj loj streptococcus. Nyob rau hauv cov mis nyuj, nws tsim diplococci (paired hlwb) los yog luv chains. Oval kab mob mus txog 1 micrometer loj. Thaum uakab lis kev cai nyob rau hauv 10 ml ntawm mis nyuj, nyob rau ntawm ib tug kub ntawm 25-30 ° C, coagulation tshwm sim nyob rau hauv 10-12 teev nrog tsim ntawm ib tug txawm thiab ntom. Qhov no yog qhov tseem ceeb ntawm cov kab lis kev cai pib hauv kev npaj tsev cheese, curdled mis nyuj thiab qaub cream. Lactic streptococcus ua rau muaj kev phom sij thaum nws nkag mus rau cov kua mis pasteurized, uas ua rau txo qis hauv nws qhov tsis kam.
Creamy streptococcus (Streptococcus. cremoris) feem ntau tsim cov saw ntev hauv kab lis kev cai. Nws yog cov kab mob no uas tsim cov pob txha hauv cov kua mis.
Aroma-forming lactococci muab qhov tshwj xeeb saj thiab aroma rau fermented mis nyuj cov khoom. Thiab ntau dhau, lawv tuaj yeem ua rau muaj roj.
Thermophilic lactococci
Cov txiaj ntsig thiab kev puas tsuaj ntawm thermophilic lactic streptococci tau ua pov thawj los ntawm II Mechnikov. Nws yog nws leej twg cais lawv nyob rau hauv clots, uas yog tsim thaum lub sij hawm fermentation ntawm cov mis nyuj ntawm ib tug kub ntawm txog 50 ° C. Thiab nws tau ua lag luam thawj zaug uas muaj cov kab mob no.
Cov kab mob ntawm cov kab mob no yog oval, me ntsis loj dua mesophilic cocci, thiab tsim cov chains ntawm ntau qhov ntev hauv kab lis kev cai. Nws yog cov kab mob no uas muaj peev xwm ua tiav lactose thiab siv tau zoo hauv kev kho mob lactase tsis txaus hauv cov menyuam yaus, txhim kho kev zom cov mis nyuj sib tov thiab normalizes plab hnyuv microflora.
Thermophilic streptococci teb rau cov tshuaj tua kab mob penicillin. Cov cuab yeej no yog siv los txiav txim seb muaj cov tshuaj tua kab mob hauv cov mis nyuj.
Cov kab mob no yog siv los kho thiab tiv thaiv kab mob ntawm plab hnyuvplab hnyuv (enterocolitis, dysbacteriosis, raws plab), muaj nyob rau hauv feem ntau cov khoom noj. Kev kho mob cosmetology siv cov lactococci ua ib feem ntawm lub npog ntsej muag los kho thiab rov ua kom tawv nqaij.
Yuav ua li cas hauv peb lub cev
Ib zaug nyob rau hauv peb cov hnyuv, cov kab mob lactic acid sib sau ua ke hauv cov cheeb tsam thiab txuas mus rau cov mucous daim nyias nyias, tsim cov xwm txheej uas cuam tshuam cov haujlwm tseem ceeb ntawm cov kab mob microflora. Tab sis lawv cov nyhuv yog ib ntus. Tias yog vim li cas nws thiaj li yuav tsum tau noj cov khoom nrog lawv cov ntsiab lus tsis tu ncua. Nov yog tib txoj hauv kev los tswj lawv cov nqi kom raug thiab ua kom lawv cov txiaj ntsig ntev.
Mis muaj lactose, uas hloov mus rau lactic acid hauv cov khoom noj mis nyuj fermented. Qhov kawg activates kev ua hauj lwm ntawm lub plab hnyuv ib ntsuj av, nce zus tau tej cov kua txiv gastric, txhawb txoj hnyuv peristalsis thiab txhim kho metabolism.
Qhov kev txiav txim ntawm lactobacilli yog ua raws li kev tsim cov enzymes uas tuaj yeem ua kom muaj ntau yam txheej txheem. Niaj hnub no, cov kws kho mob tuaj yeem xaiv cov kab mob tshwj xeeb, nyob ntawm seb cov txheej txheem twg hauv lub cev yuav tsum tau qhib. Cov tshuaj no hu ua eubiotics thiab tej zaum yuav muaj bifidobacteria (cov neeg nyob hauv peb cov hnyuv), lactobacilli (digestive system correctors) thiab colibacilli (zoo kab mob E. coli).
Lawv zoo rau lub cev
Cov kev tshawb fawb niaj hnub no tau ua pov thawj tias kev noj cov kab mob no los ntawm cov menyuam yaus ua rau txo qis kev pheej hmoo ntawm cov hniav caries thiab nce ntxiv.zuag qhia tag nrho lub cev tiv thaiv kab mob.
Kev siv cov khoom siv mis nyuj fermented muaj txiaj ntsig zoo rau kev tiv thaiv oncological pathologies. Thiab niaj hnub noj yogurts ntuj nce qib ntawm lipoproteins hauv cov ntshav, uas ua rau kom txo qis kev pheej hmoo ntawm atherosclerosis thiab pathologies ntawm cov hlab plawv system.
Txawm li cas los xij, qhov ua rau muaj kev phom sij rau lub cev yuav tsum tau muab rau hauv tus account. Cov khoom noj mis nyuj yog contraindicated nyob rau hauv cov ntaub ntawv ntawm intolerance rau cov khoom xyaw thiab zaub mov additives.
Ntau yam khoom siv mis nyuj
Kev lag luam khoom noj niaj hnub muaj ntau yam khoom uas tau npaj nrog kev koom tes ntawm cov kab mob lactic acid:
- Curdled mis nyuj yog cov khoom mis fermented yooj yim tshaj plaws uas muaj ntau yam hloov pauv. Nws tsim muaj xws li Bulgarian stick thiab mesophilic streptococci.
- Ryazhenka - nrog kev pab los ntawm tib lub lactobacilli, ci mis nyuj yog fermented nrog ntxiv ntawm qab zib. Cov xim thiab saj ntawm cov khoom no yog muab los ntawm melanoids - xim xim uas tau tsim los ntawm kev sib cuam tshuam ntawm cov protein thiab suab thaj los ntawm cov tshuaj tiv thaiv "delicious" Maillard (saccharoamine condensation, los yog enzymatic browning).
- Smetana yog ib haiv neeg Lavxias cov khoom uas tau los ntawm fermenting cream.
- tsev cheese yog protein ntau tau los ntawm kev nyem whey. Nws muaj cov amino acids tseem ceeb: lysine, methionine, choline.
- Acidophilus mis yog pasteurized mis saturated nrog cov kab mob mesophilic. Nws yog dav siv rau kev pub mis rau menyuam mos, nrogtshuaj lom thiab kab mob ntawm txoj hnyuv.
Ynyiam tshaj - yogurt thiab kefir
Yogurt yog cov zaub mov nyiam ntawm cov menyuam yaus. Rau nws cov kev npaj, kev pib kab lis kev cai nrog qhov tseeb proportions ntawm ntau yam lactobacilli yog yuav tsum tau. Yog hais tias muaj ntau yam additives thiab thickeners ntxiv rau yogurts, ces thermalization yog tsim nyog rau nws cia. Cov khoom no muaj lub neej txee ntev txog ib hlis, tab sis tsis muaj kab mob nyob hauv nws.
Kefir yog cov khoom sib xyaw lactic thiab cawv fermentation. Sticks thiab cocci, fungi thiab poov xab koom nrog hauv nws qhov kev npaj. Tag nrho cov ntawm lawv muaj nyob rau hauv cov khoom tiav, uas yog indispensable rau pathologies ntawm lub plab thiab cov hnyuv, mob ntawm lub paj hlwb, mob nkees nkees, kis kab mob.
Kvass - cawm dim ntawm ib puas kab mob
Cov kab mob Lactic acid kuj tau siv rau hauv kev npaj cov dej haus Lavxias qub no. Hauv nws qhov kev npaj, cov poov xab yog siv, uas ua rau muaj cawv fermentation, thiab cov kab mob lactic acid, uas yog lub luag haujlwm rau fermentation. Cov dej qab zib no yog tsim los ntawm hmoov nplej thiab m alt, rye qhob cij, beets, txiv hmab txiv ntoo, berries. Qee zaum nrog kev sib ntxiv ntawm lub hauv paus, tshuaj tsw qab, zib ntab.
Sourage ntawm zaub yog lub koom haum ntawm spontaneous lactic acid fermentation nrog txwv oxygen nkag. Tib lub hauv paus ntsiab lus yog siv nyob rau hauv ensiling ntawm tsiaj cov zaub mov, uas ho txhim kho nws cov khoom noj khoom haus zoo.
Ua noj ntau yam cheese thiab butter tseem tsis tiav yog tias tsis muaj kev koom tes ntawm lactobacilli. Tom qab tag nrho, thawj theem ntawm kev npaj ntawm cov khoom no- fermentation ntawm mis nyuj.
Ob sab ntawm tib lub npib
Cov kab mob Lactic acid yog ib qho uas muaj cov substrate rau lawv cov haujlwm tseem ceeb - carbohydrates. Muaj ntau ntawm lawv nyob rau hauv cov mis nyuj, nyob rau saum npoo ntawm cov nroj tsuag, txiv hmab txiv ntoo thiab zaub, nyob rau hauv qhov chaw ntawm lwj ntawm organic teeb meem, nyob rau hauv lub digestive ib ntsuj av thiab nyob rau hauv lub mucous daim nyias nyias ntawm cov tsiaj thiab tib neeg. Txawm hais tias txhua yam zoo uas cuam tshuam nrog lawv cov dej num, lawv tuaj yeem ua rau cov khoom puas tsuaj thiab ua rau tib neeg noj qab haus huv.
Qee cov kab mob lactic acid yuav tsis muaj kev nyab xeeb rau tib neeg. Qhov no tsuas yog siv rau cov kab mob lactobacilli, uas ua rau muaj kev cuam tshuam ntawm txoj hnyuv. Cov kab mob ntawm cov kab mob lactobacilli tsuas yog txiav txim siab los ntawm cov txheej txheem kuaj.
Stains nyob rau saum npoo ntawm cheeses, iab saj ntawm mis nyuj thiab rancid saj ntawm butter - tag nrho cov phenomena no kuj txuam nrog rau cov kev ua ntawm cov kab mob no. Cov kab mob acetic acid ua rau cov kua txiv hmab txiv ntoo, thiab cocci, rhuav tshem cov protein, ua rau rotting ntawm cov khoom. Cov kab mob lactic acid ua rau cov hmoov nplej thiab ci ci los ntawm kev tawg cov hmoov txhuv nplej siab thiab ua cov mov ci nplaum thiab tsw ntxhiab.
