西藏灵菇牛乳发酵液中的菌相与物质变化

Changes of Microbial Colony and Substances in Fermented Milk with Tibetan Mushroom

研究了西藏灵菇菌牛乳发酵液中菌相、乳糖含量、酸度、乙醇产量的变化规律,探讨了菌相变化与发酵液中各物质间的关系,结果表明,发酵前18h,发酵液中的乳球菌数最多,其次依次为乳杆菌、明串珠菌、醋酸菌和酵母菌;发酵18h后乳球菌数迅速下降;发酵21h时明串珠菌和酵母菌数开始下降;发酵24h后醋酸菌开始减少;在整个发酵过程中乳杆菌数一直在不断增长。菌相的变化不仅与各菌种的生理特性有关,还与培养基中的营养物质含量和酸度有关。

This paper investigated the variation of microbial colony,Lactose content,ethanol production,and acidity in the fermented milk with Tibetan mushroom,and analyzed the intrinsic mechanism of the change of microbial colony by correlating it with the change of other substances. Results showed that at the first 18 h of fermentation,Lactococcus in fermented liguor was the most,the less ones were Lactobacillus、Leuconostoc、Acetobacter,and yeast. Lactococcus lowers from 18 h,Leuconostoc and yeast lowers from 21 h,and Acetobacter lowers from 24 h. Lactobacillus kept enhancing during the whole fermentation. The change trend of microbial colony was not only related to the physiological property of each microorganism,but also to the substances contents in the milk.