大米乳酸发酵饮料菌株的筛选

The Selection of Stains of Rice Fermented by Lactic Acid Bacteria

以糖化的大米为基质，对 6株乳酸菌的发酵性能进行了测试，其中以嗜酸乳杆菌产酸最高，产酸速率最快。确定了嗜酸乳杆菌 (La)、乳明串珠菌 (Ll)和两岐双歧杆菌 (Bb)为最佳菌种组合，并通过 scheffe三因子单形重心设计法，确定了最佳种间比，即 La∶ Ll∶ Bb=3∶ 3∶ 2。

： The fermentative nature of six strains of LAB is studied by using saccharified rice as substrate． In these strains， lactobacillus acidophilus（ La） showed the highest lactic acid producing activity and was the primary fermentative species． The best mixed cultures is Lactobacillus acidophilus， Lleuconostoc lactics（ Ll） and Bifidobacterium bifidum（ Bb）． We also affirmed the best proportion of strains by using scheffe simplex centroid design， it is La∶ Ll∶ Bb=3∶ 3∶ 2.