西藏自然发酵牛乳的微生物区系分析  

Microflora Analysis of Natural Fermented Milk in Tibet

作　　者：南志强 Nan Zhiqiang(Institute of Agriculture Research,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850032,China)

机构地区：[1]西藏自治区农牧科学院农业研究所

出　　处：《安徽农学通报》2019年第17期26-27,121,共3页Anhui Agricultural Science Bulletin

摘　　要：为探明西藏自然发酵牛乳的微生物组成,采用传统稀释法培养发酵牛乳中的微生物,结果表明:29份自然发酵牛乳样品中,24份样品的乳酸菌数在(1.10±0.20)×10^6^(6.78±0.04)×10^7CFU/g,25份样品的酵母菌数在(1.52±0.04)×10^5^(4.65±0.05)×10^6CFU/g,13份样品检测到了芽孢菌,说明西藏自然发酵牛乳中乳酸菌的数量要比酵母菌高1~2个对数级。In order to ascertain the microbial composition of natural fermented milk in Tibet,the traditional dilution method was used to culture microorganisms in fermented milk.The results showed that the lactic acid bacteria counts of 24 samples of 29 samples of natural fermented milk were(1.10+0.20)*10^6 CFU/g-(6.78+0.04)*10^7 CFU/g,and the yeast counts of 25 samples were(1.52+0.04).Bacillus was detected in 13 samples of*10^5CFU/g-(4.65+0.05)*10^6 CFU/g.Overall,the number of lactic acid bacteria in Tibetan naturally fermented milk is 1-2 logarithmic orders higher than that of yeast.

关 键 词：西藏 发酵牛乳 微生物区系 

分 类 号：R155.57[医药卫生—营养与食品卫生学]