新疆骆驼酸乳中乳酸菌的分离与发酵性能研究  

Isolation and fermentation property of lactic acid bacteria from self-made camel yoghourt in Xinjiang

作　　者：敬思群[1] 王洁 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [2]新疆维吾尔自治区产品质量监督检验所,新疆乌鲁木齐830002

出　　处：《中国酿造》2010年第2期71-73,共3页China Brewing

基　　金：新疆维吾尔自治区科技攻关(重大专项)资助(200731136-3)

摘　　要：分别从市售酸奶和自然发酵骆驼乳中分离筛选出乳酸菌S2和乳酸菌L2,用于研制巴旦木植物蛋白发酵饮料,并与工业用直投式发酵剂的发酵效果即菌株活力、凝乳时间、凝乳质量、产品风味等进行比较。结果表明自筛菌种发酵性能更好。Strains of Lactobacilli S2 and L2 were isolated from yoghurt and self-made yoghurt respectively, which were applied to produce almond fermented beverages.Then the effect of fermentation such as activity of starter, coagulation time and product flavour were compaired with directed vat set.The results revealed that the quality of almond fermented beverages by isolated strain was better than yogurt in market.

关 键 词：骆驼酸乳 乳酸菌 分离 发酵性能 

分 类 号：Q93-331[生物学—微生物学]