“雪莲”中主要菌的分离鉴定及其发酵性能研究

Separation and Identification of Main Bacteria in Tibet Snow Lotus and Its Fermentation Performance

为弄清"雪莲"中菌的种类及发酵性能,获得性能优良的乳酸复合发酵剂,采用"雪莲"整体切片镜检、微生物分离培养、纯化及生理生化鉴定的方法对"雪莲"中的菌进行分离、鉴定;以发酵乳酸度和组织状态为指标,研究了乳酸菌单菌的发酵性能及不同菌株复合发酵酸奶的特性。结果表明,"雪莲"中的乳酸菌初步被鉴定为乳酸杆菌、双歧杆菌、乳酸球菌;与单独使用"雪莲"发酵酸奶相比,复合菌株发酵酸奶的感官品质较好,具有一般酸奶没有的特殊香味。

In order to understand the species of bacteria and their fermentation performance in Tibet Snow Lotus and to find a lactic compound ferment with excellent performance, through observing the microscope of the Tibet snow Lotus bodies, the bacteria in Tibet Snow Lotus were isolated and identified by the method of separation, cultivation and biochemical test. Fermentation characteristic of single strain and quality of compound fermentation yoghurt with different strains were studied according to its lactic acidity and texture. Lactobacillus, Bifidobacterium and Lactococcus were found in the Tibet Snow Lotus. Yogourt fermented with compound ferment has a good quality with special scent compared with the single strain fermented yoghurt.