藏灵菇及其优势菌群的发酵性能研究

Fermentation Performance of Zang Linggu Fungus (Kefir Grains) and Its Dominate Bacteria

以藏灵菇为发酵剂生产酸乳的工艺条件为:发酵温度37℃,发酵时间10h。获得的酸乳产品pH较低。用MRS培养基、Elliker培养基、TYC培养基和SL培养基从藏灵菇中分离出乳球菌、乳杆菌、链球菌和明串珠菌。将优选的分离菌组合发酵鲜牛乳,产酸速度更快,黏度较高。

ang Linggu Fungus （Kefir Grains） was used as the starter culture in this paper. The optimum conditions of producing yoghourt were obtained when temperature was 37℃, cultivation time was 10h. The pH of the produced yoghourt is low. Lactocoecus, lactobacillus and streptococcus were isolated from Zang Linggu fungus with MRS culture medium, Elliker culture medium, TYC culture medium and SL culture medium. When the combination of optimal isolated strains were applied to ferment fresh milk, their performance of producing acid and the viscidity of yoghurt were higher compared to the direct fermentation of Zang Linggu Fungus （Kefir Grains）.