| 马奶酒乳酸菌的分离及其生物学特性的研究 |
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| 引用本文： | 殷文政,马玉玲. 马奶酒乳酸菌的分离及其生物学特性的研究[J]. 食品与发酵工业, 2005, 31(9): 29-31 |
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| 作者姓名： | 殷文政 马玉玲 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018 |
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| 摘 要： | 从内蒙古锡林郭勒牧区采集马奶酒样品,进行了乳酸菌的分离及其生物学特性的研究,分离到9株乳球菌,分别归属于3个属6个种,这些菌株能够产酸凝乳,发酵乳的风味纯正,适宜生长温度范围较宽,适合做乳制品的发酵剂。
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| 关 键 词： | 马奶酒 乳酸菌 分离 生物学特性 |
| 收稿时间： | 2005-04-23 |
| 修稿时间： | 2005-04-23 |
Studies on Biological Properties of Lactic Acid Bacteria from Kumiss |
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| Yin Wenzheng,Ma Yuling. Studies on Biological Properties of Lactic Acid Bacteria from Kumiss[J]. Food and Fermentation Industries, 2005, 31(9): 29-31 |
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| Authors: | Yin Wenzheng Ma Yuling |
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| Affiliation: | Department of Food Science and Technology, Agricultural University of Inner Mongolia, Huhhot 010018, China |
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| Abstract: | Lactic acid bacteria were isolated and its biological properties were studied from Kumiss products collected from the pastoral area in Xilin Guole. 9 stains of the lactic acid bacteria were isolated.They belong to 6 species of 3 genus respectively. They have the properties of producing acid, solidifying milk and producing good smell through fermentation test.Their growth temperature ranges from 6℃ to 50℃.They could be used as leaven in milk products. |
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| Keywords: | Kumiss lactic acid bacteria isolated biological properties |
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