酸马奶酒中乳酸菌的分离及发酵性能研究  

Isolation of Lactobacillus from Koumiss and the Fermentation Properties

作　　者：王伟[1] 张磊[2] 陶永霞[1] 傅力[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]新疆农业大学教务处,新疆乌鲁木齐830052

出　　处：《酿酒科技》2009年第11期46-48,52,共4页Liquor-Making Science & Technology

基　　金：新疆农业大学校前期资助课题

摘　　要：以酸马奶酒为原料,筛选到1株优良的乳酸菌MJ3,并对该乳酸菌的形态特征、生理生化特征、培养条件、发酵性能进行了研究。结果表明,该菌为G+短杆菌,最适生长pH为7.0,最适生长温度为35℃,最适的分离培养基是MRS培养基;该菌发酵8h时,酸度达到最大,为37.6莓T,后酸化能力弱。A quality Lactobacillus strain MJ3 was screened from koumiss. Its morphological features, physiological and biochemical characteristics, culture conditions, and fermentation performance were studied. The results showed that such strain was G^＋ Brevibacterium and the optimum pH value and temperature for its growth were 7.0 and at 35 ℃ respectively, the best isolation culture medium was MRS culture medium, and the acidity reached up to the highest value at 8 h after its fermentation, and then the acidity decreased gradually as time passed by.

关 键 词：微生物 酸马奶酒 乳酸菌 分离 发酵性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程]