酸马奶中乳酸菌产酸能力的研究

Study on the Ability of Producing Acid by Lactic Acid Bacteria in Koumiss

着重研究了牧民手工自制以及工厂化生产的酸马奶中分离出的17株乳酸菌的产酸能力。对其中15株乳酸菌进行了产酸能力的测定,对511与K2进行了与酵母菌组合发酵试验,研究其酸度变化情况。结果表明:15株乳酸菌的产酸能力各不相同,产酸能力强的乳酸菌培养24 h pH值在4.0以下,产算能力弱的乳酸菌培养24 h pH值在5.0以上。在组合发酵试验中,酸度组合二>组合一>组合三。

In this experiment, 17 lactic acid bacteria （LAB） were separated from traditionally home-made kumiss and industrial production kumiss,and the acidity ability of other 15 strains were determined, and the mix fermentation was carried out using the strains 511 and K2 with the yeast. The results showed that acid production level of 15 lactic acid bacteria were different from each other. The Lactic acid bacteria with shrong acid production ability were cultured for 24 hours,under the pH=4.0. The Lactic acid bacteria with low acid production ability were cultured for 24 hours,above the pH=5.0. In combination ferment experiment of lactic acid bacteria and yeast,acidity combination was 2〉combination 1〉combination 3.