| 新疆酸马奶中优良乳酸菌的分离鉴定及发酵特性分析 |
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| 引用本文： | 王英,周剑忠,陈晓红,黄开红,朱丹宇,刘小莉,李莹.新疆酸马奶中优良乳酸菌的分离鉴定及发酵特性分析[J].江西农业大学学报,2009,31(5). |
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| 作者姓名： | 王英 周剑忠 陈晓红 黄开红 朱丹宇 刘小莉 李莹 |
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| 作者单位： | 1. 江苏省农业科学院,农产品加工研究所,江苏,南京,210014
2. 南京农业大学,食品科技学院,江苏,南京,210095 |
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| 基金项目： | 国家"863"子课题资助项目，江苏省科技支撑计划 |
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| 摘 要： | 从新疆地区自然发酵酸乳中分离到25株乳酸细菌,通过在牛乳中的传代发酵试验筛选出3株遗传性状稳定、凝乳状态好、风味独特乳酸菌菌株,其中杆菌1株,球菌2株,经形态特征、生理生化特性和16 Sr DNA序列同源性分析,将菌株5-3鉴定为肠膜明串珠菌(Leuconostoc mesenteroides),菌株6-7鉴定为植物乳杆菌(Lactobacillus plantarum),菌株1-6鉴定为嗜热链球菌(Streptococcus thermophilus),同时对3株菌进行发酵性能测定及感官综合评价,结果表明:3株菌都具有较好的发酵性能和良好的发酵风味.
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| 关 键 词： | 酸马奶 乳酸菌 分离鉴定 发酵特性 |
Isolation and Identification of Lactic Acid Bacteria from Koumiss from Xinjiang and Its Fermentation Properties |
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| WANG Ying,ZHOU Jian-zhong,CHEN Xiao-hong,HUANG Kai-hong,ZHU Dan-yu,LIU Xiao-li,LI Ying.Isolation and Identification of Lactic Acid Bacteria from Koumiss from Xinjiang and Its Fermentation Properties[J].Acta Agriculturae Universitis Jiangxiensis,2009,31(5). |
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| Authors: | WANG Ying ZHOU Jian-zhong CHEN Xiao-hong HUANG Kai-hong ZHU Dan-yu LIU Xiao-li LI Ying |
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| Abstract: | The main purpose of this study is to select good yoghurt starter from fermented koumiss from Xinjiang regions. After 20 times of generational fermentation 3 strains LAB with special flavor, good texture profile and stable inheritable characters were screended. Their physiological and biochemical characteristics and the identity of sequences between this strain and 16S rDNA were analyzed. The results showed that the strain 5～3 was identified as Leuconostoc mesenteroides,6 -7 was Lactobacillus plantarum and 1～6 was Streptococcus thermophilus. The fermentation performance and sense assess of the three strains were analysis. The results showed that all the three strains were of good fermentation properties. |
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| Keywords: | koumiss lactic acid bacteria isolation and identification fermentation properties |
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