伊犁河谷酸马奶中酵母菌的分离鉴定与微生物学分析  

Isolation and indentification of yeast in koumiss and analysis of microorganism flora in Yili valley

作　　者：张积荣[1] 陈霞[1] 王骁[1] 张国庆[1] ZHANG Ji-rong;CHEN Xia;WANG Xiao

机构地区：[1]伊犁职业技术学院,新疆伊宁835000

出　　处：《饲料研究》2020年第5期65-68,共4页Feed Research

基　　金：伊犁职业技术学院科研计划项目(项目编号:yzyxm2013002)。

摘　　要：试验从伊犁河谷采集了6个试验点的自制酸马奶样品,检测其酸度和微生物组成,并从中分离酵母菌,对其进行属的鉴定。试验结果表明,6个酸马奶样品的酸度范围为160.80~284.20°T,平均值为(221.67±51.38)°T;6个酸马奶样品中微生物组成乳酸菌数比酵母菌数高出一个对数级;6个酸马奶样品分离得到10株酵母菌,归为4个属。另外,在本实验室条件下,筛选出3株酵母菌,并与乳酸菌混合发酵制作酸马奶,在发酵过程中测定酸度变化,试验结果表明,酸度在发酵过程中逐渐上升,3株酵母菌及其组合的发酵能力各有不同。In the paper, collected samples of koumiss from six test sites in Yili valley, detected the acidity and microorganism flora, and isolated yeasts from the samples, then researched generic identification. The results indicated that the acidity of six samples of koumiss are between 160.8~284.2 °T, the average was(221.67±51.38) °T;the microorganism flora of six koumiss samples, the counts of the lactic bacteria was higher than those of the yeast by one logarithm;ten strain yeasts were isolated from six samples, they were included four generics. Another test, we chose three strains yeasts and mixed fermentation with the lactic acid bacteria to make the koumiss under the experimental condition, and we measured acidity variation in fermentative process. The results indicated the acidity rise gradually during fermentation, three yeasts and their combinations had different fermentation abilities.

关 键 词：酸马奶 酵母菌 鉴定 微生物组成 

分 类 号：S879.1[农业科学—畜牧兽医]