酸马奶酒中乳酸菌和酵母菌互作关系的研究  

Interactions between lactic acid bacteria and yeasts from koumiss

作　　者：贺银凤[1] 刘敏敏[1] 李燕军[1] 杨冬[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2011年第5期32-36,共5页Food Science and Technology

基　　金：国家自然基金项目(31060222);内蒙古自治区教育厅项目(NJzy08042)

摘　　要：选取来自酸马奶酒中的2株乳酸菌(坚强肠球菌W1和粪肠球菌W2)和2株酵母菌(厚壁酵母属J1和娄德酵母属J2)进行互作关系的研究,采用固体平板涂布法的定性研究法和液体培养测定OD值、pH、滴定酸度的定量研究法。结果表明:2株乳酸菌发酵液都对酵母菌菌落生长有促进作用,发酵液经110℃、7min灭菌后,并不影响其促进作用;2株酵母菌发酵液对坚强肠球菌W1培养过程中的OD值、pH和滴定酸度无明显影响,而对粪肠球菌W2的生长及其产酸能力具有明显地促进作用;随着发酵液的添加量增加,促进作用更为明显。The interactions among two strains lactic acid bacteria Enterococcus durans W1, Enterococcus faecalis W2） and two strains yeasts（Pachytichospora J1, Lodderomyces J2）, which were isolated from koumiss, were studied with quantitative analysis after incubation on solid plate and testing OD, pH, the titration acidity after liquid culture. The results showed that the metabolites of W1 and W2 enhanced the colony growth of J1 and J2, even the metabolites were sterilized under 110 ℃ for 7 min. The metabolites of J1 and J2 increased the OD and the titration acidity and decreased pH of W2, but did not influence the OD, pH and the titration acidity of W1, and the promotion ability of J1 and J2 metabolites to the growth of W2 had dosage relations.

关 键 词：酸马奶酒 乳酸菌 酵母菌 互作关系 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]