新疆传统奶疙瘩中乳酸菌的分离及筛选  

The Separation and Screening of Lactic Acid Bacteria from the Traditional Milk Knots in Xinjiang

作　　者：彭斌[1,2] 王志琴[2] 张晓红[2] 黎春[2] 王军[3] 冯作山[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]新疆农业大学动医学院,新疆乌鲁木齐830052 [3]新疆畜牧科学院,新疆乌鲁木齐830000

出　　处：《草食家畜》2010年第2期21-23,共3页Grass-Feeding Livestock

基　　金：新疆维吾尔自治区"十一五"科技重大专项(项目编号:200731134-3)

摘　　要：以溴甲酚绿BCG牛乳营养琼脂为培养基,对采自新疆伊犁、塔城、乌鲁木齐白杨沟的传统奶疙瘩中的乳酸菌进行了分离,经形态学和生化试验,得到初步定为乳酸菌的菌株18株。将经牛乳传代试验筛选得到的遗传性能稳定的5株乳酸菌并组合应用于牛乳发酵,分析其成品的组织状态、风味和乳清析出状况,测定菌株的发酵活力、凝乳时间、乙醛以及双乙酰的含量,筛选出感官性状好、风味独特、产酸能力较强的乳酸菌组合2组,可应用于发酵乳制品的生产。18 strains of lactic acid bacteria were isolated from traditional milk knots in Xinjiang from Yili 、 Tacheng and Urumqi with BCG milk nutrient agar plates.All isolated bacteria were checked with cell shapes and biochemical tests.After that,five strains of lactic acid bacteria with stable inheritable characters were screened with transferring of culture.Furthermore,fermented test was employed to analysis the texture,flavor,state of separated whey and determined fermented activity,setting time and the content of acetaldehyde and diacetyl in fermentation products.The results presented that 2 combinations of strains with good state of sense organs,special flavor and good acidity can be the candidate for fermentation products.

关 键 词：奶疙瘩 乳酸菌 分离 筛选 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]