酸马奶酒中有机酸的抑菌作用  

BACTERIOSTATIC ACTION OF ORGANIC ACIDS IN THE KOUMISS

作　　者：孙健[1] 贺银凤[1] 田建军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2003年第1期94-97,共4页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金项目 ( 2 996 6 0 0 3)

摘　　要：测定了酸马奶酒中有机酸和酒精的组成 ,据此配制了人工模拟酸马奶酒 ,评价酸马奶酒中有机酸、酒精对细菌的作用。研究结果表明 ,有机酸对枯草芽胞杆菌有抑菌作用 ,其中乳酸起主要作用 ,醋酸和酒精起增效作用。当乳酸和醋酸其未解离部分的浓度分别大于 0 .6 83%和 0 .2 5 6 %时对枯草芽胞杆菌有抑菌作用。The purpose of the study was to evaluate the inhibitory power of koumiss and analyze the role of organic acids in bacterial inhibition.Organic acids in koumiss had apparent inhibitory effect to bacillus subtilis,in them,lactic acid was most important whereas acetic acid and alcohol had synergistic effect.Lactic acid and acetic acid showed an inhibitory effect toward bacillus subtilis if the undissociated form was more than 0.683% and 0.256 %,respetively.

关 键 词：酸马奶酒 有机酸 抑菌作用 酒精 人工模拟酸马奶酒 

分 类 号：TS262[轻工技术与工程—发酵工程] TS252.54[轻工技术与工程—食品科学与工程]