锡林郭勒牧区马奶酒生物活性动态的研究(一)

STUDY ON BIOLOGICAL ACTIVITY DYNAMIC OF KUMYS FROM XILINGUOLE(一)

本研究对锡林郭勒牧区马奶酒进行了生物活性动态变化的分析研究 ,结果表明 ,马奶酒发酵 4 8h～ 96 h期间 ,是发酵菌生长最旺盛的阶段 ,发酵 72 h时发酵菌数达到高峰。在此期间 ,乳酸菌当中乳杆菌占明显优势 ,酵母菌则以圆形和椭圆形的圆酵母菌为优势菌。本研究也对马奶酒发酵菌中的乳酸菌作了属的鉴定试验 ,根据实验结果分析 ,乳酸菌属的成员包括乳杆菌属 (L actobacillus)、乳球菌属 (L actococcus)和肠球菌属 (Entrerococcus)。酵母菌为圆酵母菌 (Torula)。根据研究发现 ,马奶酒对革兰氏阳性菌金黄色葡萄球菌和革兰氏阴性菌致病性大肠杆菌(EPEC)的生长都具有一定程度的抑制作用 。

The biological dynamic of kumys from Xilinguole pasture of Inner Mongolin were analysed.The results showed that the lactic acid bacteria and Torula growed most vigorousy during 48～96hrs of fermentation.The number of Zymocyte got to the pealc(1.5×10 9CFU/ml) after 72hrs fermentation.The dominant species in the lactic acid bacteria was Lactobacillus and the dominant saccharomycete was Torula with round or oval shape.The genus of the lactic acid bacteria in the Zymocyte of kumys was also indentified;The results indicated that thd genera of the lactic acid bacteria was concested to Lactobacillus,Lactococcus and Entrerococcus;and the saccharomycete was Torula.It was also found that the Kumys had certain inhibitory effect on the growth of gram-positive Staphylococcus aureus and gram-negative Esch.coli(EPEC).