B GIO DC V O TO

TRNG I HC CN TH
VIN NGHIN CU V PHT TRIN CNG NGH SINH HC

BO CO THC HNH
VI SINH VT CNG NGHIP

CN B HNG DN
TRN V PHNG

SINH VIN THC HIN

NGUYN B TRNG
MSSV: B1203178
LP: VI SINH VT K38

Cn Th, Thng 4/2014

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

MC LC
Trang
MC LC ...................................................................................................................... i
DANH SCH HNH ..................................................................................................... ii
DANH SCH BNG .................................................................................................... ii
BI 1: LN MEN RU NHO ...................................................................................1
I. GII THIU ........................................................................................................1
II.

PHNG TIN ...............................................................................................1

III.

PHNG PHP ..............................................................................................2

IV.

KT QU V THO LUN .........................................................................2

1.

Kt qu: .........................................................................................................3

2.

Tho lun: .....................................................................................................4

V.

KT LUN .......................................................................................................6

BI 2: SN XUT SINH KHI NM MEN .............................................................7

I. GII THIU ........................................................................................................7
II.

PHNG TIN ...............................................................................................7

III.

PHNG PHP ..............................................................................................8

IV.

KT QU V THO LUN .........................................................................8

1.

Kt qu: .........................................................................................................8

2.

Tho lun: .....................................................................................................9

V.

KT LUN .......................................................................................................9

BI 3: SN XUT BO T MC TNG ...........................................................11

I. GII THIU ......................................................................................................11
II.

PHNG TIN .............................................................................................12

III.

PHNG PHP ............................................................................................12

IV.

KT QU V THO LUN .......................................................................13

1.

Kt qu: .......................................................................................................13

2.

Tho lun: ...................................................................................................14

V.

KT LUN .....................................................................................................14

TI LIU THAM KHO ...........................................................................................15

i
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

DANH SCH HNH

Trang

Hnh 1: Ru vang ...................................................................................................1

Hnh 2: Khun lc S. cerevisiae ....................................................................................7
Hnh 3: T bo S. cerevisiae ..........................................................................................7
Hnh 4: Aspergillus oryzae pht trin .........................................................................11
Hnh 5: Aspergillus oryzae ...........................................................................................12
Hnh 7: Mt trc ti nilon nui cy .........................................................................13
Hnh 6: Mt sau ti nilon nui cy.............................................................................13

DANH SCH BNG

Trang
Bng 1: S thay i pH qua cc giai on ..................................................................3
Bng 2: S thay i Brix qua cc giai on ...........................................................3
Bng 3: S ln men ca nm men ................................................................................3
Bng 4: Nng ru sau ln men ..............................................................................4
Bng 5: Kt qu nh gi cm quan ............................................................................4
Bng 6: Sinh khi nm men sau ln men thu c ....................................................9

ii
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

Bi 1:
LN MEN RU NHO

I.

GII THIU

Ru nho (tn gi khc l ru vang hay

ru cht) l mt loi thc ung c cn c ln
men t nc nho. Ru vang thng c ln
men t nc p v v qu nho, cn ru vang
trng c ln men ch t nc nho. xut hin
t lu trn th gii. Vit Nam, nho c trng
nhiu cc tnh pha nam Min trung nh tnh
Ninh Thun v ru nho mang nhn hiu ru
vang Lt, ru vang Bin Ha, ru vang H
Ni xut hin trn th trng.
Sn xut ru nho da trn c s v ho sinh
xy ra trong qu trnh ln men nc qu nho di
Hnh 1: Ru vang
tc dng ca enzyme nm men (Saccharomyces
cerevisiae). Hin nay c hai phng php ln men
c bn: ln men t nhin v ln men nh vo chng nm men thun khit. Khc vi
cc loi thc ung ln men khc, ru nho c thi gian ln men kh di (vi thng n
vi nm).
Phn loi:
Theo mu sc: c vang v vang trng.
Theo lng ng trong ru: c vang chat v vang ngt.
Trong nc nho c cha glucose, fructose (khong 40%), cc cht pectin, cc
acid hu c, cc cht mu, hp cht cha nit (protein, acid amine), vitamin, mui
khong,Trong qu trnh ln men, nm men s dng lng ng trong dch qu
tng sinh khi v tng hp mt s sn phm (ru, CO2, acid acetic, acid lactic,
este). Cc cht pectin thu phn ko theo s to thnh mt lng nh methanol.
Nm men Saccharomyces cerevisiae ph bin trong qu trnh ln men v chim
80% trong tng s Saccharomyces c trong nc qu khi ln men. a s cc t bo
hnh ovan sinh sn theo li ny chi v to bo t. Saccharomyces cerevisiae c kh
nng sinh enzyme invertase xc tc phn ng thu phn saccharose thnh glucose v
fructose (t l mol 1:1). V vy trong ln men ta c th b sung ng saccharose vi
hm lng c tnh ton to Brix cn t, gip qu trnh ln men hiu qu.

II.

PHNG TIN

Nho chnh
1
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

III.

Trng HCT

ng ct
Nm men kh Saccharomyces cerevisiae
B dng c p nc tri cy
Bnh tam gic 500 ml
Waterlock
T
My li tm
H thng chng ct cn
Cn k
pH k
Khc x k cm tay (Brix k)

PHNG PHP
Nho chnh (khong 600g)

o Brix v pH

B sung lng
ng t
Brix yu cu

B cun, ra sch v nghin

Saccharomyces
cerevisiae

Chia ra 2 phn bng nhau

(khong 300g dch v v)

Bnh tam gic 500ml

(bnh 2)

Bnh tam gic 500ml

(bnh 1)

yn, ln men 7 ngy, m bt kh trn waterlock mi ngy 2 pht

Chng ct
100ml dch
ln men

Li tm phn
cn li

Chng ct
100ml dch
ln men

Thnh phm

Li tm phn
cn li

Thnh phm

o ru

o ru

o Brix; pH; nh gi cm quan

o Brix; pH; nh gi cm quan

Phng php nhm xem xt kh nng ln men ru ca nm men

Saccharomyces cerevisiae v kh nng ln men ru t nhin, xem xt cc yu t nh
hng ti qu trnh ln men nhm to ra iu kin ti u cho vic ln men ru nho.

IV.

KT QU V THO LUN
2

Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

1. Kt qu:
Bng 1: S thay i pH qua cc giai on
Brix ban u

Nhm

Nm men (%)

pH ban u

pH ru thnh phm

0
1

4,06

20,8

3,81
0,1

3,96

4,12

27

3,96
0,1

4,10

0
3

4,06

32

3,91
0,1

4.05

Bng 2: S thay i Brix qua cc giai on

Nhm

Brix ban u

20,8

Nm men (%)

Brix ru thnh phm

0,1

11,5

0,1

11

26

0,1

16

27

32

Bng 3: S ln men ca nm men

S bt kh sinh ra trong 2 pht
Nhm

Brix
ban u

Nm men
(%)
Ngy 1

Ngy 2

Ngy 3

Ngy 4

Ngy 5

Ngy 6

Ngy 7

10

0,1

15

11

18

11

20,8

27

3
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

0,1

30

16

10

0,1

20

15

11

32

Bng 4: Nng ru sau ln men

Brix ban u

Nhm

Nm men (%)

ru sau ln men (20oC)

9,95

0,1

11,78

12,21

0,1

11,18

7,675

0,1

11,35

20,8

27

32

Bng 5: Kt qu nh gi cm quan
Nhm

Brix
ban u

20,8

Nm men
(%)

trong
v mu sc

Mi

thch

Trung bnh
cht lng

0,1

0,1

0,1

4,5

27

32

2. Tho lun:
C ch ln men ru:
Ru c to ra ch yu nh cc t bo nm men phn gii glucose thng qua
con ng EM (Embden-Meyerhoff). Qu trnh ln men ru l mt qu trnh phc
tp. u tin, ng thm thu vo t bo nm men. , ng c chuyn ha
qua hng lot sn phm trung gian v to thnh acid pyruvic. Acid pyruvic di tc
4
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

dng ca enzym Pyruvat-decacboxylase s bi mt CO2 v to thnh Acetaldehit.

Enzym ny c coenzym l Thiaminpyrophosphat v cn c ion Mg++ lm cht hot
ha. Sau , acetaldehit b kh thnh cn etylic v CO2 do enzym Acoldehdrogenase
xc tc.
Phng trnh tm tt qu trnh ln men ru
C6H12O6

Ln men

2C2H5OH + 2CO2 + 113,4 KJ

V nhit :
Nm men hot ng tt nht 20-300C, di 160C ln men rt chm, trn 350C
cc h enzym trong c th nm men b gim hot lc n mc ti thiu, hot ng trao
i cht b ngng tr. Nu nhit trn 400C nm men do khng tng hp c nng
lng d tr cn thit nn s cht. Trong thc nghim ta ln men nhit phng
khng qu 300C thuc trong khong nhit thch hp cho ln men.
V pH:
Nhn chung, nm men c th pht trin trong mi trng c pH = 2 - 8, nhng
thch hp nht l t 4 - 4,5. Mt khc, vi khun bt u pht trin pH = 4,2 v cao
hn. V vy trong ln men ru ngn nga hin tng nhim khun, ngi ta thc
hin trong gii hn pH = 3,8 - 4,0. pH cn ph thuc vo nhiu yu t: loi, chng,
nm men, thnh phn ca mi trng ln men, iu kin ln men. Thc t pH o c
t dch nc nho ca ba nhm trnh by bng 1 giao ng cao nht l 3,96 v thp
nht l 3,81 thuc trong khong pH gii hn. pH ph thuc vo chng loi nho
nguyn liu dng ln men, gp phn vo hng v ca tng loi ru nho bn cnh
chng loi nm men c dng.
V nng ng trong dch ln men:
nh hng nhiu n hiu sut ln men, nm men Saccharomyces cerevisiae c
kh nng sinh enzyme invertase xc tc phn ng thu phn saccharose thnh glucose
v fructose (t l mol 1:1). V th nm men c kh nng ln men ng thnh ru
trong khong ph hp t 22 - 250 Brix. Trong gii hn ny, nu nng ng cao,
ru cng mnh do hm lng etylic cao, nn thm ng vo dch ln men l bin
php ph bin nng cao cn. Tuy nhin vic b sung vt qu lng trong khong
ph hp s dn n hin tng co nguyn sinh t bo nm men, lm gim kh nng
ln men, hiu sut khng cao. Lu trong khi tnh ton Brix bng Brix k ta cn
phi tnh lng ng ho tan vo ng lng dung dch nc nho v tr ra phn v
khng ho tan ng, v nu khng tr phn v ra th Brix s vt khi Brix
tnh ton (qu trnh ln men ru vang ).
b
ax
Cng thc tnh lng ng b sung :

100

100 x

Trong :
a: Brix dch qu
x : Lng ng cn b sung cho 100g dch qu
b: Brix cn t c.
Tng lng ng cn b sung l:
5
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

md . x .10 (kg)
(md: Khi lng dch qu ban u)
Bng 2 cho thy chng nm men s dng lng ng hiu qu nht vi Brix
27 ca nhm 2 (c v khng b sung nm men); Vi Brix 32 nhm 3 bnh
khng b sung nm men, da vo bng 3 th qu trnh ln men din ra kh chm n
ngy 3 mi xut hin bt kh m c trong 2 pht v n ngy th 7 vn cn tip
tc ln men hai bnh, trong khi bnh c b sung nm men nhm 1 v 2 sinh bt kh
rt t khng m c bt kh no trong 2 pht, du hiu ln men yu dn.
V thi gian ln men:
Ph thuc vo nhiu yu t nhit , nng ng, chng nm men. Trong bi
thc hnh th do khong thi gian gii hn nn ch ln men 7 ngy, hiu sut cha tht
s cao so vi khong trung bnh t 15 20 ngy. tng gi tr cm quan cn tr
ru 3 thng tr ln.
V nng ru etylic:
Lng ru to ra l hn hp khng thun khit etylic, c th c methanol, ester,
aldehyde, nh ch yu l ru etylic an ton cho ngi s dng. Bng 4 nng
ru cao nht l bnh ln men t nhin nhm 2 vi ru cao nht l 12,21 200C.
Nhn chung vic b sung nm men 3 nhm gip tng hiu sut ln men, tng nng
ru cho thnh phm. Vic nng ru tng trong qu trnh ln men cng lm c
ch nm men hot ng, khi ru t 7 - 8% th tch, s trao i cht trong nm
men b ngng tr hu nh ton phn, qu trnh ln men chuyn sang thi k ln men
thm lng.
V nh gi cm quan:
Da vo bng 5 nhn chung tt c cc thnh phm ru u t cc tiu ch v
trong, mu, mi, v, thch. Nhng nu c ln men thi gian di hn th thnh phm
s ngon hn.

V.

KT LUN

Trong qu trnh ln men ru nho cn ch c bit n cc yu t nh hng

n sut qu trnh ln men v n nm men. Ln men trong khong nhit 20
300C, khong pH thch hp t 3,8 4,0, Brix t 22 - 250 Brix, v khong thi gian
di to hng v tt cho thnh phm, cn ch n nng cn thnh phm i
vi vic ln men vi s lng ln thng mi.

6
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

Bi 2:
SN XUT SINH KHI NM MEN

I.

GII THIU

Nm men l loi nm n bo, thng sinh si ny n bng cch ny chi, vi

mt s t loi thng c s dng ln men bnh m hay sn xut ung c cn.
Phn ln cc loi nm men thuc v ngnh Ascomycota, mc d mt s loi thuc v
ngnh Basidiomycota. Chng phn b rng trong t nhin, t xa xa con ngi bit
s dng nm men sn xut thc phm ln men. Hm lng protein trong t bo rt
cao t 40 50% trng lng kh, cht lng protein cao, c y cc acid amine
thnh phn v c bit l cc acid amine khng thay th c gi tr dinh dng cao,
thnh phn vitamin, khong, glucid, lipidnn nm men c s dng trong vic sn
xut protein m n bo. Tuy nhin vn c nhiu loi gy hi cho ngi v ng vt,
lm hng thc phm.
Saccharomyces l mt chi nm men c s dng rng ri trong ngnh thc
phm nh lm bnh m, sn xut ru bia cn thng mi. Saccharomyces c sn
xut vi quy m ln trn th gii, chng c kh nng hp th cc cht dinh dng qua
mng t bo trong mi trng nc mch nha nh cc loi ng ha tan, cc hp
cht nit (cc acid amin, peptit), vitamin v cc nguyn t vi lng trong mi
trng Sau , hng lot cc phn ng sinh ha m c trng l qu trnh trao i
cht chuyn ha cc cht ny thnh nhng dng cn thit cho qu trnh pht trin v
ln men ca nm men c tin hnh. Qu trnh nui tng sinh khi nm men
Saccharomyce cn phi cung cp lng kh cn thit trong qu trnh nui tng sinh
khi.

Hnh 3: T bo S. cerevisiae

II.

Hnh 2: Khun lc S. cerevisiae

PHNG TIN
7

Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

III.

Trng HCT

Nm men Saccharomyces cerevisiae

Dung dch ng ma 10%
(NH4)2SO4 0,1%, KH2PO4 0,1%
Bnh tam gic 250ml
T
My li tm
pH k
a petri

PHNG PHP
Dung dch ng ma 10%

(NH4)2SO4 0,1%

1ml men ging

Kh trng 115oC,
15 pht

KH2PO4 0,1%

1ml men ging

Bnh tam gic (2)

Bnh tam gic (1)

Chuyn vo t c ch lc

Li tm 5000 vng/ pht, 250C, 10 pht

Sy 1050C, 48h

Cn, tnh kt qu
Bnh 1

Cn, tnh kt qu
Bnh 1

Phng php xem xt kh nng pht trin, cc yu t nh hng n sinh trng

ca chng nm men Saccharomyces cerevisiae vi nghim thc 2 ln lp li. Thu
hoch sinh khi, so snh s liu thu c.

IV.

KT QU V THO LUN

1. Kt qu:
8
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

Kt qu s liu sinh khi nm men c thng k trong bng sau:

Bng 6: Sinh khi nm men sau ln men thu c
Sinh khi nm men sau ln men (g)

Nhm

A: 0,9473
1
B: 0,6994
A: 0,7241
2
B: 0,6862
A: 0,6096
3
B: 0,6030

2. Tho lun:
Nm men Saccharomyces cerevisiae c coi l vi sinh vt sng hiu kh tu
nghi. Trong qu trnh nui tng sinh khi cn cung cp nhiu oxy qu trnh sinh sn
din ra mnh m hn, v vy lng sinh khi tng ln nhanh v tr thnh sn phm
ch yu trong mi trng ln men. Ngc li, trong iu kin thiu hoc khng c mt
O2, nm men s chuyn t hot ng h hp sang ln men k kh, khi sn phm
trong mi trng l etanol s tr thnh ch yu. Tuy nhin, hai kiu h hp trn u c
mi quan h chung vi ngun ng c trong mi trng. Qua thc t sn xut ru
vang cho thy: lng ng tiu hao cho h hp hiu kh chim khong 1/5, tiu hao
cho h hp k kh l 4/5 (thc cht l ln men to etanol).
ng ma cung cp ngoi lng sucrose chnh cn c nhiu khong vi lng
cn thit cho nm men pht trin. Ngoi ra cn b sung lng (NH4)2SO4 0,1%,
KH2PO4 0,1% vo mi trng dung dch ng ma 10% nhm cung cp ngun nit
v photpho v c cho nm men. Trong mi trng nui cy cn ch nguyn t a
lng khc. Ngoi ra cc yu t nh hng n chng nh nhit , pH, nng
ng cng trnh by bi 1.
Kt qu sinh khi nm men thu c cho thy sinh khi nm men thu c u
quanh mc 0,6 gram, c bit bnh A ca nhm 1 ln n 0,9473 gram. Xt thy nm
men pht trin tng sinh khi kh ng u gia cc bnh trong u kin nui cy
ging nhau. Trng hp bnh nui cy A ca nhm 1 v bnh nui cy A ca nhm 2
khi lng sinh khi thu c cao hn cc bnh con li, c th l do mt phn s tng
sinh trong mi trng ti u hn, nm men c sc sng cao hoc mt phn do sai st
thao tc ly men ging, chun b mi trng, sai st trong qu trnh chuyn sinh khi li
tm.

V.

KT LUN

thu c sinh khi nm men cao cn cung cp y oxy, cht dinh dng,
iu kin cn thit, hn ch qu trnh ln men k kh. Ngoi ra chng men ging phi
9
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

c sc sng tt, tng trng nhanh. Cn tm hiu thm v cc iu kin ti u, quy

trnh nui cy lin tc quy m thng mi.

10
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

Bi 3:
SN XUT BO T MC TNG
(Aspergillus oryzae)

I.

GII THIU

Aspergillus oryzae l mt loi nm

vi th thuc b Plectascales, lp
Ascomycetes (nang khun). C th sinh
trng ca chng l mt h si bao gm
nhng si rt mnh, chiu ngang 5 7
m, phn nhnh rt nhiu v c vch
ngang, chia si thnh nhiu bao t bo.
Sinh sn v tnh. nh bo t ca Asp.
oryzae c mu vng lc hay mu vng
hoa cau.
Nm mc Aspergillus oryzae giu
cc enzyme thu phn ni bo v ngoi
Hnh 4: Aspergillus oryzae pht trin
bo
nh:
amylase,
protease,
invertase,phn gii tinh bt thnh ng, protein thnh acid amine, phn gii
sucrose thnh glucose v fructose. Asp. oryzae c ng dng trong sn xut nc
tng bng phng php vi sinh vt v l tc nhn ln men ch yu. Chng c s
dng ch yu trong m thc truyn thng ca Trung Quc, Hn Quc v Nht Bn
ln men u nnh.
Aspergillus oryzae, khun lc trn mi trng Czapek (nhit nui cy 270C,
10 ngy tui) c ng knh 5 6 cm, mu lc, vng lc, lc nu sau chuyn thnh
nu lc, nu. Khi bo t trn nh bng hnh tia to trn, phn ln 150 300 n 400
500 m ng knh. Gi bo t trn nhn hoc rp, thng di 1,0 2,5 cm, c th
ti 4 5 cm. Bng nh gi hnh gn cu, ng knh 40 50m, hoc mang cung
th bnh v th bnh hoc ch mang th bnh. Cung th bnh 4 5 x 8 12 m. Th
bnh mc trc tip trn bng nh gi 3 5 x 12 15 m, th bnh mc trn cung th
bnh 3,0 3,5 x 8 10m. Bo t trn phn ln hnh cu, i khi hnh elip c ng
knh 4,5 7,0 m hoc 8-10 m trc ln, nhn hoc rp, c gai mn.
m mi trng ti u cho s hnh thnh bo t: 45%, m mi trng ti
u cho s hnh thnh enzyme: 55 58%, m khng kh: 85 95%, pH mi trng:
5,5 6,5. Chng hin din d thy cc kho nguyn liu, trong cc dng c cha bt,
go ht nhng cha c ra sch, b bia, b ru, b sn, Chng mc v
pht trin c khi thnh lp mc, c mu sc en, vng, xanh, Mu do cc bo t gi
c mu sc. Cc bo t ny d b gi cun bay xa v ri vo u khi gp iu kin
thun li s mc thnh mc mi. C rt nhiu ng dng Aspergillus oryzae sn
xut ra cc loi enzyme trn mi trng ln men bn rn hay ln men chm. Tuy nhin,
Aspergillus oryzae s sinh ra nhiu enzyme hn trong ln men bn rn.
11
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

Mi trng trong bi to mi trng thun li cho nm mc Asp. oryzae pht

trin. S dng 20 gram go cng vi 50% nc sau em hp, chng bt bo t
c sn trong iu kin hiu kh.

Hnh 5: Aspergillus oryzae

II.

III.

PHNG TIN
Nm mc Aspergillus oryzae
Go
T
Cn
Ni kh trng nhit t
Ti nilon c c ti v y nt gn

PHNG PHP

Hai sn phm mc tiu chnh t nm mc l bt bo t v ch phm enzyme.

Mc tiu ca bi l nui cy thu bo t nm mc t chng nm mc Aspergillus
oryzae c sn trong mi trng chun b sn.
10ml H2O

20g go

Hp

Kh trng1210C,
15, ngui

Thu hoch

0,2g bt bo t

Cho vo ti nilon

v quan st 7 ngy

Trn u

12
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

Trng HCT

Phng php to iu kin thun li cho nm mc pht trin, quan st ghi nhn
s pht trin ca khun ty, s hnh thnh bo t, ghi nhn s thay i qua tng ngy,
thu hoch kt qu vo ngy th 7.

IV.

KT QU V THO LUN

1. Kt qu:
Qua ngy th 2 quan st ghi nhn thy c hnh thnh si khun ty ch yu bao
quanh ht cm, bt u hnh thnh bo t nhng t, nhiu ht cm o mu vng xung
quanh ht, mt s ht xut hin nhng m mu xanh nhng rt t. Mt trn ti nilon
hng ln trn khun ty pht trin nhiu hn so vi mt di ti nilon tip xc vi v
t t khun ty pht trin. V mt trn ti tip xc vi khng kh nhiu hn so vi mt
di tip xc vi v, cc ht cm ln nhau to iu kin khng thong kh.
Qua ngy th 7 quan st ghi nhn c a s hnh thnh rt nhiu bo t, mu
xanh chim a s bn cnh l mu vng cng xut hin nhiu hn ngy 2 quanh ht
cm trong ti nilon, mt trn ti nilon bo t pht trin nhiu hn mu xanh nhiu hn
mt di tip xc vi v t bo t pht trin t hn. Bo t pht trin mnh sau 7
ngy . V mt trn ti tip xc vi khng kh nhiu hn so vi mt di tip xc vi
v.

Hnh 6: Mt di ti nilon nui cy

Hnh 7: Mt trn ti nilon nui cy

13
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Bo co thc hnh Vi Sinh Vt Cng Nghip

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2. Tho lun:
Cm hp cung cp tng i y cc thnh phn cho nm mc pht trin,
m bo ngun cacbon, nitrogen, m, thnh phn khong,trong iu kin nhit
n nh ca t , pH ca cm hp trong gii hn cho php cng vi s hot ng
rng ca chng Asp. oryzae pH t 4 8 theo Michell (1988). Aspergillus oryzae m
bo c cc yu cu khng i hi iu kin v trng nghim ngt, d nui iu
kin t nhin, pht trin nhanh, c kh nng to nhiu bo t. V th trong iu kin
nui cy quy m th nghim trong bi to iu kin cho nm mc pht trin tng i
cao, hnh thnh h khun ty dy c vo ngy th 2 v nhiu bo t vo ngy thu
hoch.
Thm vo theo Lotong v Suwanarit, (1983) cho rng 3 ngy sau khi khi
c cht tm c bao ph bi nhng bo t Aspergillus oryzae mu vng xanh nht,
sau mu sc tr nn m hn theo thi gian, vic t 4 5 ngy cho lng bo t
cao nht. Cn theo V Th Hnh et al., (2000) cho rng thi gian thch hp sn xut
lng bo t Aspergillus oryzae l 5 7 ngy sau khi nui cy. Xt thy s pht trin
ca h khun ty v bo t kh ph hp vi m t ca cc nh nghin cu trc .
Nm mc l vi sinh vt hiu kh bt buc, do vic cung cp y oxi l cn
thit cho nm mc h hp v pht trin tng sinh khi. Thiu oxi s kim hm s pht
trin ca nm. Vic lm c ti v y nt gn trong phng php sn xut bo t
nhm gip cho s trao i kh vi mi trng bn ngoi mt cch tng i. Trong
quy trnh sn xut quy m thng mi cn to thong kh trong mi trng bn
cnh b sung cht dinh dng s pht trin ca nm c cao nht gia tng hiu
qu, nng sut cao.

V.

KT LUN

Aspergillus oryzae d nui iu kin t nhin, pht trin nhanh, c kh nng

to nhiu bo t, tuy nhin cn phi kim sot tt pH, nhit v m nht l
thong kh m bo cung cp oxy cho nm pht trin. Nghin cu khong thi gian
nui cy t bo t nhiu nht, nhm gim chi ph gia tng nng sut.

14
Chuyn ngnh Vi Sinh Vt Hc

Vin NC&PT Cng ngh Sinh hc

Bo co thc hnh Vi Sinh Vt Cng Nghip

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TI LIU THAM KHO

Ting Vit
1. Bi ging thc hnh Vi Sinh Cng Nghip thy Trn V Phng, nm 2014
2. Bi ging Vi Sinh Cng Nghip thy Nguyn Vn Thnh, nm 2014
3. Gio trnh Vi Sinh Vt Hc Cng Nghip PGS. TS. Nguyn Xun Thnh.
Nh xut bn Gio Dc.
Trang web
http://en.wikipedia.org/wiki/Aspergillus_oryzae (ngy 1/5/2014)
http://park.itc.u-tokyo.ac.jp/Lab_Microbiology/libraryfile/RIB40file/RIB40KE3days1.gif (ngy 1/5/2014)
http://www.hamruou.vn/images/news/items/img1/ruou-vang-do-chong-lai-su-suygiam-thinh-luc.jpg (ngy 1/5/2014)
http://upload.wikimedia.org/wikipedia/commons/d/d9/S_cerevisiae_under_DIC_micro
scopy.jpg (ngy 1/5/2014)
http://eurekabrewing.files.wordpress.com/2012/05/plate1.jpg (ngy 1/5/2014)

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