奶酒中乳酸菌的分离与筛选  

Separation & Screening of Lactobacillus in Milk Wine

作　　者：翁鸿珍[1] 成宇峰[1] 岳泰新[1] 

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035

出　　处：《酿酒科技》2010年第3期43-45,共3页Liquor-Making Science & Technology

摘　　要：从内蒙古锡林郭勒牧区自然富集菌种发酵的新鲜奶酒发酵醪中分离到乳酸菌20株,以生产性能为指标,经过8次筛得到两株试验菌株。通过乳酸发酵试验,蛋白质凝固能力明显提高,产酸能力达到二次发酵要求,蛋白质与乳清分离效果良好,乳清的风味及口感均优;中试生产结果表明,奶酒质量得到明显的提高,菌种的性能达到了预期效果。20 lactic acid bacteria strains were isolated from the fermented mash of fresh milk wine （produced by naturally accumulated bacteria fermentation in Xilin Guole pastoral area in inner Mongolia）. Then 2 experimental strains were obained through screening for 8 times with pro- duction performance as the index. Lactic acid fermentation test indicated that the protein coagulation capability of the two strains improved evidently, their acid-producing capability could meet the requirements of secondary fermentation, the separation effects ＆protein and whey were satisfactory, and whey taste was excellent. Medium-size production results indicated that the quality of milk wine produced by the two strains improved evidently and the performance of the two strains had achieved the expected effects.（Tran, by YUE Yang）

关 键 词：奶酒 乳酸菌 分离 筛选 发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]