酸牛乳酒中酵母菌的分离鉴定及生长特性研究

Separation, Identification and Growth Characteristics of Yeast Strains from Kefir Milk

对酸牛乳酒进行分离得到5株酵母菌,通过显微镜观察及生理生化特性实验,确定为乳酒假丝酵母3株,酒香酵母2株;经发酵性能测定,筛选出一株编号为Y4的乳酒假丝酵母,其发酵活力较高,可作为酸牛乳酒纯培养发酵剂酵母菌的备选菌株。对备选菌株生长特性研究表明:该菌株最适生长温度为28℃、pH值为4.5、接种量为3×106CFU/ml,培养36h,菌数可以达到6.3×107CFU/ml。

Five yeast strains were separated from the kefir milk made in our lab, three of whom were identified as Candida kefyr and two Brettanomyces according to their morphological, physiological and biochemical characteristics. A strain of Candida kefyr numbered Y4 presented excellent fermentation properties and therefore could be used as a production strain for kefir milk. After 36 h of culture at 28 ℃ and initial pH 4.5 with inoculation quantity of 3 ~×10^6 CFU/ml, the number of the viable strain Y4 was up to 6.3 ×10^7 CFU/ml.