食品工业科技2016，Vol.37Issue(11)：118-121,4.DOI:10.13386/j.issn1002-0306.2016.11.016
酸马奶发酵过程中理化指标与细菌相的动态变化
Analysis of physicochemical parameters and bacteria community structure in the Koumiss' s fermentation process
摘要
Abstract
To analyze the physicochemical parameters and bacteria community structure in the Koumiss' s fermentation process (0～96 h).The main findings were introduced in following part.During the fermentation process,the pH value of Koumiss was declined at high speed in early period and then the decent speed was slowed down and finally reached to the minimum value(pH =3.54).The total contents of protein and fats were fluctuant changed,and achieved to the maximum values at 72 h.The content of lactose was decreased,while the lactic acid was increased in the process of fermentation.The contents of glucose,galactose,acetic acid,and propionic acid were at low level during fermentation.The results of bacterial community structure analysis showed that there were abundant bacterial diversity and their dynamic community structures changed obviously in the Koumiss fermentation process.Lactobacillus was the dominant bacterial genus.Its content showed a rising trend during 12 h to 24 h,while decling at 24 h to 48 h.The result showed that there were differences in nutritional value of Koumiss at different fermentation period.关键词
酸马奶/发酵过程/理化指标/细菌群落结构Key words
Koumiss/fermentation process/physicochemical parameters/bacterial community structure分类
轻工纺织引用本文复制引用
布仁其其格,高雅罕,包艳青,任秀娟,魏睿元,萨如拉,赵一萍,芒来..酸马奶发酵过程中理化指标与细菌相的动态变化[J].食品工业科技,2016,37(11):118-121,4.基金项目
国家科学技术部对俄科技合作专项(2011DFR30860) （2011DFR30860）
内蒙古自治区科技厅重点实验室建设项目(20130902) （20130902）
内蒙古自治区科技厅应用技术研究与开发项目(20140172) （20140172）
呼和浩特市科技计划项目(2014-农-16). （2014-农-16）
