酸马奶酒中酵母菌菌种的固定化发酵特性研究  

STUDY ON FERMENTATION CHARACTERSTICS OF IMMOBILIZED YESTY FROM KOUMISS

作　　者：贺银凤[1] 遇艳萍[1] 田建军[1] 张开屏[2] 

机构地区：[1]内蒙古农业大学食品科学与工程学院 [2]内蒙古商贸职业学院,内蒙古呼和浩特市010018

出　　处：《内蒙古农业大学学报（自然科学版）》2011年第4期179-182,共4页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：内蒙古自然基金项目(2010MS1302);内蒙古自治区教育厅资助项目(NJzy08042)

摘　　要：对来自酸马奶酒中的一株酵母菌进行固定化发酵,考察了发酵过程中pH值、滴定酸度、分解乳糖以及连续发酵能力。结果表明:酵母菌固定化发酵过程中,前期适应时间长,在发酵前12 h产酸能力、分解乳糖能力均低于游离菌,但后期发酵能力迅速加强,且最终酸度明显增高;在连续发酵144h产酸能力仍然很强,菌珠的破损率只有20%。This paper studied fermented characteristic of immobilized yeast from Koumiss,The pH,titrate acidity,decomposition of lactose and continuous fermentation capability were investigatied during immobilized yeast fermentation process.Results showed： the acclimatized oneself to circumstances was a long time in fermentation prophase,the produces acid ability,decomposition of lactose ability were lower than free yeast in fermentation before 12 h,but late fermentation capacity rapidly strengthening and eventually acidity were significantly higher;After continuous fermentation 144h,the producing of acid capacity was strong and the damage rate of strain was only 20%.

关 键 词：酸马奶酒 酵母菌 固定化 发酵特性 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]