开菲尔(Kefir)酸牛乳酒中乳酸菌分离及发酵性能测定

Isolation of lactic acid bacteria in kefir acid koumiss and its fermentation function

对自制的开菲尔酸牛乳酒进行分离得到16株乳酸菌,通过显微镜观察及生理生化特性研究,结果为肠膜明串珠菌乳脂亚种两株,乳酸乳球菌乳酸亚种2株,乳酸乳球菌乳脂亚种2株,粪肠球菌1株,瑞士乳杆菌3株,德氏乳杆菌保加利亚亚种2株,嗜酸乳杆菌4株;经发酵性能测定,筛选出2株乳酸球菌LC2、LC6和3株乳酸杆菌LB3、LB4、LB8发酵活力较高、发酵乳组织状态及风味较好,可作为Kefir酸牛乳酒纯培养发酵剂乳酸菌的备选菌株。

16 strains of lactic acid bacteria in the kefir acid milk wine were obtained and their physiological and biochemical were investigated by mi- croscope in this paper. The results showed that there were 2 Leuconostoc mesenteroides subsp, 2 Lactococcus lactis subsp. Lactis, 2 Lactococcus lactis subsp, cremoris, 1 Enterococcus faecalis, 3 Lactobacillus helveticus, 2 Lactobacillus delbrueckii subsp and 4 Lactobacillus acidophilus. 2 strains of Lactococcus （LC2 and LC6） and 3 strains ofLactobacillus （LB3, LB4 and LB8） were chosen by determining their fermentation performance, which had good fermentation function, and proved to be suitable for producing kefir acid milk wine.