哈密马奶酒中7株乳酸菌分离株发酵性能研究  

Study on Fermentation Properties of 7 Strains of Lactic Acid Bacteria Isolated from Koumiss in Hami

作　　者：张伟钦[1] 妥彦峰 许倩[1] 王叶[1] 

机构地区：[1]塔里木大学生命科学学院/南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [2]光明乳业研究院乳品生物技术国家重点实验室,上海200070

出　　处：《塔里木大学学报》2013年第1期18-22,共5页Journal of Tarim University

基　　金：教育部科学技术研究重点项目(211203)

摘　　要：从新疆哈密采集的马奶酒中分离乳酸菌株并对其进行产酸性能、后酸化性能研究,以及模拟人体胃肠道环境,对其进行耐酸及耐胆盐性能的研究。4份马奶酒样品中共分离筛选出7株乳酸菌株,四种性能测定中,菌株M3.2发酵8 h后滴定酸度比发酵前相比增加了52°T,凝乳84 h后的滴定酸度与刚凝乳时相比增加了10°T,能够耐受0.2%胆盐环境及pH2.5环境,可作为乳品发酵剂的备选菌株。The lactic acid bacteria were isolated from Koumiss in Hami, and the acid producing ability, post - acidification ability, Simulating the human gastrointestinal tract environment acid resistant capability and bile tolerance ability were studied. Seven different lactic acid bacteria strains were isolated from four samples. In four performance measurement, the titratable acidity of M3.2 strain was increased 52 °T after fermentation for 8 h, 84 h after curd increased 10 °T, and the strain could be alive under 0. 2% bile environment and pH 2. 5 condition. M3.2 strain could be used as candidate strains for yoghurt starter.

关 键 词：乳酸菌 分离 产酸 后酸化 耐胆盐 耐酸 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]