开菲尔粒中酵母菌的分离及其发酵性能的研究

Study on the Isolation Method and Yeast Fermentation Capability of Kefir Grains

本文分别对开菲尔滤液和洗液中酵母菌的分离方法及其在牛乳中的发酵性能进行了研究。结果表明:从滤液和洗液中分离筛选出不同类型的乳糖发酵性酵母。它们在牛乳中发酵产酒精能力较强,确定了其在牛乳中的最佳发酵条件是:发酵温度为28℃,发酵时间为60h,接种量为3%。

Studies were made on the yeast isolation from the kefir filtrates and lotiones and its fermentation capability of the cow milk. Results indicate that different lactose-fermentative yeast can be isolated from the filtrates and lotiones. The yeast has the ability of improving alcohol production, and the optimum conditions of fermentation are obtained: temperature 28℃, time 60h, inoculum concentration 3%.