西藏灵菇中乳酸菌的分离及发酵牦牛酸奶性能研究  

Study on the Separation of Lactobacillus from Tibetan Kefir and the Fermentation of Yak Yoghurt

作　　者：咸天成 胡世成 安逸 赵月红 姚怡铭 邓莹莹 焦迎春[1,2] XIAN Tiancheng;HU Shicheng;AN Yi;ZHAO Yuehong;YAO Yiming;DENG Yingying;JIAO Yingchun(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Qinghai-Gansu Food Research and Development and Testing Joint Laboratory,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海-甘肃食品研发与检测联合实验室,青海西宁810016

出　　处：《现代食品》2020年第22期197-201,207,共6页Modern Food

基　　金：国家自然科学基金地区项目(编号:31960471)。

摘　　要：选择Elliker、MRS两种选择性培养基,从西藏灵菇中分离出6株乳酸菌,通过镜检、革兰氏染色及过氧化氢酶实验,初步鉴定Q1、Q2、Q3、Q4、Q5为杆菌,Q6为链球菌。通过测定保水率、乳清析出率、酸化能力、后酸化能力、感官评定等指标研究6种菌株发酵牦牛酸奶的性能。结果表明:Q5菌株发酵牦牛酸奶的保水率最好为69.78%;Q1、Q5菌株的乳清析出率分别为2.86%、2.84%,适用于发酵牦牛酸奶;Q1、Q3、Q5菌株的酸化能力较弱;Q3、Q5菌株的后酸化能力弱;其中Q5菌株发酵牦牛酸奶的感官评分最高,发酵的牦牛酸奶组织状态良好、色泽均匀、口感细腻,表现出良好的品质。该研究对改善牦牛酸奶酸味突出、后酸化能力强的问题具有较大意义。Using Elliker and MRS two selective media,isolated six strains of lactic acid bacteria from Tibetan Kefir.Through microscopic examination,gramstain and catalase experiments,the Q1,Q2,Q3,Q4 and Q5 was preliminarily identified as bacilli and Q6 as streptococcus.To study fermentation performance of 6 strains,measured water retention rate,whey precipitation rate,acidification ability,post-acidification capacity and sensory evaluation.The results showed that the best water retention rate of Q5 strain in yak yoghurt was 69.78%,and the whey precipitation rate of Q1,Q5 strain was 2.86%and 2.84%.respectively,which was suitable for fermented yak yoghurt.The acidizing ability of the Q1,Q3,Q5 strain was weak,and post acidification capacity of the Q3,Q5 strain was weak too.Among them,the sensory score of fermented yak yoghurt Q5 was the highest,the fermented yak yoghurt had good organization,uniform color,delicate taste and good quality.This study is of great significance to improve the outstanding sour taste and strong post acidification ability of yak yoghurt.

关 键 词：牦牛酸奶 西藏灵菇 乳酸菌 纯化 发酵性能 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]