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| 青稞酒酒曲与奶酪中乳酸菌的筛选与应用 | |
| 引用本文： | 赵东,裴忆鸥,刘杏忠,王有智,于元杰. 青稞酒酒曲与奶酪中乳酸菌的筛选与应用[J]. 中国酿造, 2011, 0(7) |
| 作者姓名： | 赵东 裴忆鸥 刘杏忠 王有智 于元杰 |
| 作者单位： | 1. 山东农业大学农学院,山东泰安,271000 2. 北京市第八十中学,北京,100101 3. 中国科学院微生物研究所,北京,100101 4. 中国科学院微生物研究所,北京100101;西藏高原生物生物研究所,拉萨850008 |
| 基金项目： | 中国科学院院地合作项目 |
| 摘 要： | 通过传统的分离、培养方法从西藏青稞酒酒曲和西藏、新疆奶酪中分别得到1株和3株乳酸菌,采用16S rRNA基因序列同源性分析的方法对菌株进行鉴定.研究进行了这4株乳酸菌发酵制备酸奶的比较实验,发现这4株乳酸菌均具备乳酸发酵制成酸奶的能力,而且制成的酸奶品质良好.表明从酒曲和奶酪中分离乳酸菌是筛选生产酸奶菌株的良好途径.丰富乳酸菌多样性,提供优良菌株,为酸奶行业的可持续发展提供保证. |
| 关 键 词： | 青稞酒 奶酪 乳酸菌 筛选 |
Selection and application of lactic acid bacteria from Jiuqu of highland barley wine and cheese |
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| ZHAO Dong,PEI Yiou,LIU Xingzhong,WANG Youzhi,YU Yuanjie. Selection and application of lactic acid bacteria from Jiuqu of highland barley wine and cheese[J]. China Brewing, 2011, 0(7) | |
| Authors: | ZHAO Dong PEI Yiou LIU Xingzhong WANG Youzhi YU Yuanjie |
| Affiliation: | ZHAO Dong1,PEI Yiou2,LIU Xingzhong3,WANG Youzhi3,4,YU Yuanjie1(1.College of Agriculture,Shandong Agricultural University,Taian 271000,2.Beijing NO.80 High School,Beijing,100101,3.Institute of Microbiology,Chinese Academy of Sciences,4.Tibet Plateau Institute of Biology,Lhasa,850008) |
| Abstract: | From Jiuqu of Tibet highland barley wine,and cheese in Tibet and Xinjiang,four lactic acid bacteria strains were isolated by traditional methods,and were further identified by 16S rRNA gene sequence phylogenetic ananysis.The results of fermentation by the four lactic acid bacteria strains showed that these strains performed well in yogurt production.This paper indicated that isolation of lactic acid bacteria from Jiuqu and cheese is a good way to obtain good functional lactic acid bacteria strains for yogur... |
| Keywords: | highland barley wine cheese lactic acid bacteria screening |
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