食品科学 ›› 2001, Vol. 22 ›› Issue (5): 29-31.

• 基础研究 • 上一篇    下一篇

免疫酸奶的制备

 郭军, 李立民, 孙天松, 张和平   

  1. 内蒙古农业大学食品科学与工程系; 内蒙古农业大学生物工程系
  • 出版日期:2001-05-15 发布日期:2012-02-16

Preliminary Study on Content and Activity of IgG in Yoghurt Made of Immune Milk

 GUO  Jun, LI  Li-Min, SUN  Tian-Song, ZHANG  He-Ping   

  • Online:2001-05-15 Published:2012-02-16

摘要:  本实验以新鲜免疫常乳为原料,经离心脱脂,采用传统工艺制做既营养又保健的免疫酸乳。研究中发现,免疫酸乳中,IgG含量及活性基本保持不变,保加利亚乳酸杆菌和嗜热链球菌不分解IgG,同时,没有发现免疫常乳中特异性IgG对发酵剂的发酵能力有不良影响。

关键词: 免疫常乳, 免疫酸, IgG, 含量、活性

Abstract:  Cows were immunized before breeding with vaccine composed of 12 strains of human pathogenic E. Coli.,8 strains of Salmonella,3 strains of shigella,1 strain of Yersinia enterocolitia.Yoghurt was made of Immune Milk after 7days of cultivation .Two dimensions simple immunodiffusion test and direct agglutination test were carried out on the content and activity of IgG in yogurt whey. The results indicated, tha during fermentation and storage, the lactobacillus and low pH value showed no effect on content and activity of specific IgG, while the specific lgG did not show any inhibition on lactobacillus’ growth and prevention of the fermentation.

Key words: Immune milk Yogurt IgG Content and activity