新疆乌拉泊发酵骆驼乳微生物菌相与理化指标初探  

Study on microbiological and chemical composition of Wulabai yoghour in Sinkiang

作　　者：韩志国[1] 姬彬[1] 杨洁[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品科技》2009年第6期273-274,277,共3页Food Science and Technology

基　　金：教育部"春晖"计划(z2005-2-83008)

摘　　要：从新疆乌拉泊地区采集了5种牧民自制发酵骆驼乳样品,并按照国家标准测定了样品的理化和微生物指标。结果表明：5个样品的灰分含量、蛋白质含量、脂肪含量、还原糖含量、pH和滴定酸度分别为1.11%-0.88%、4.78%-4.35%、6.01%-5.81%、17.12%-16.12%、pH4.02-4.45和147.6-187.8°T。5个样品的细菌总数、真菌数、乳酸菌数和肠道菌数基本一致,而样品间芽孢菌数存在较大的差异。5 cottage yoghourt samples were collected from Wulabai in Sinkiang and their microbiological and chemical were analyzed. The results showed that the ash content, protein content, fat content, reducing sugar content, pH and titrated acid were 1.11%-0.88%, 4.78%-4.35%, 6.01%-5.81%, 17.12%-16.12%, pH4.02-4.45 147.6-187.8 °T, respectively, in the cottage yoghourt. The mirobiologial analyses were done for total count of mesophilic aerobic bacteria, fungi, lacticaci bacteria, Enterobacteriaceae and endospores.

关 键 词：新疆乌拉泊 发酵乳 微生物 理化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]