江西农业大学学报2009，Vol.31Issue(5)：807-811,5.
新疆酸马奶中优良乳酸菌的分离鉴定及发酵特性分析
Isolation and Identification of Lactic Acid Bacteria from Koumiss from Xinjiang and Its Fermentation Properties
摘要
Abstract
The main purpose of this study is to select good yoghurt starter from fermented koumiss from Xinjiang regions. After 20 times of generational fermentation 3 strains LAB with special flavor, good texture profile and stable inheritable characters were screended. Their physiological and biochemical characteristics and the identity of sequences between this strain and 16S rDNA were analyzed. The results showed that the strain 5～3 was identified as Leuconostoc mesenteroides,6 -7 was Lactobacillus plantarum and 1～6 was Streptococcus thermophilus. The fermentation performance and sense assess of the three strains were analysis. The results showed that all the three strains were of good fermentation properties.关键词
酸马奶/乳酸菌/分离鉴定/发酵特性Key words
koumiss/lactic acid bacteria/isolation and identification/fermentation properties分类
生物科学引用本文复制引用
王英,周剑忠,陈晓红,黄开红,朱丹宇,刘小莉,李莹..新疆酸马奶中优良乳酸菌的分离鉴定及发酵特性分析[J].江西农业大学学报,2009,31(5):807-811,5.基金项目
国家"863"子课题资助项目(2007AA10Z354,2006AA10Z343)和江苏省科技支撑计划(BE2008368) （2007AA10Z354,2006AA10Z343）
