四株发酵豆乳酵母菌的分离与鉴定  

SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK

作　　者：张智维[1] 刘玉婷[1] 缑敬轩[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《大豆科学》2007年第5期791-794,共4页Soybean Science

基　　金：陕西省教育厅专项基金(057K-160);陕西科技大学自然科学基金(2X05-23)

摘　　要：以发酵豆乳为材料,分离出四种酵母菌,并对其进行了初步的分离鉴定和发酵性能试验。结果表明:四种酵母菌在豆乳的发酵过程中,菌体生长代谢旺盛,具有互补性,用其制作的豆乳既有大豆的香味,也有酒精的醇香味,口感易被接受。与乳酸菌发酵豆乳相比,口感有明显的区别。Four strains of yeast were separated from fermented soybean milk, and the fermentation characters of the separated strains were carried out. The results showed that during fermentation,the yeasts grow well and complementary to each other. The fermented soybean milk had the aroma of both soybean and alcohol, thus it could be accepted easily. It had significant difference compared with the lactic acid bacteria fermented soybean milk.

关 键 词：豆乳 发酵 酵母菌 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]