新疆传统发酵乳品中乳酸菌与酵母菌生长的相互影响  

Interactions of lactic acid bacterium and yeasts isolated from Xinjiang traditional fermented dairy products

作　　者：余兰[1] 塔布斯.马那尔 新华.那比[1] 

机构地区：[1]新疆医科大学药理教研室,新疆乌鲁木齐830011

出　　处：《食品工业科技》2015年第3期186-189,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(81160344)

摘　　要：对新疆传统发酵乳酪乳清中的优势菌株:马乳酒样乳杆菌、乳酸乳球菌、瑞士乳杆菌、植物乳杆菌、东方伊莎酵母菌在驼乳中的生长特性进行了研究。探讨了4株乳酸菌与东方伊莎酵母菌之间的相互作用。结果表明,在发酵过程中东方伊莎酵母菌显著促进马乳酒样乳杆菌和乳酸乳球菌的生长(p<0.05),对瑞士乳杆菌的生长促进作用不明显(p>0.05)。同时,4株乳酸菌抑制东方伊莎酵母菌的生长(p<0.05)。此外,乳酸菌与东方伊莎酵母菌共同接种发酵有利于保持发酵乳冷藏期间活菌数的稳定及缓解乳酸菌的过度产酸。综上所述:乳酸菌与酵母菌之间可能存在相互作用的关系。The characteristics of predominant strains isolated from Xinjiang traditional fermented cheese whey were studied.The results showed the selected strains, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactobacillus helveticus, Lactobacillus plantarum, Issatchenkia orientalis grew well in the camel milk.Various interactions between the four lactic acid bacterias and Issatchenkia orientalis were also investigated. In details, the growth of Lactobacfllus kefiranofaciens and Lactococcus lactis （ p 〈 0.05 ） was advanced by the addition of Issatchenkia orientalis; Issatchenkia orientalis had no obvious effect on the growth of Lactobacillus helveticus（ p 〉 0.05 ）during the fermentation process. At the same time, the addition of lactic acid bacteria could inhibit the growth of Issatchenkia orientalis（p 〈 0.05）.In addition, a positive interaction between lactic acid bacteria and Issatchenkia orientalis was observed what could keep the viability of each other during the cold storage.

关 键 词：传统发酵乳酪乳清 乳酸菌 酵母菌 相互作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]