摘要
采用乳酸菌选择培养基M RS,从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌,初步鉴定为乳酸菌。通过实验,筛选出10株降胆固醇能力较强的菌种,并测定其生长曲线、产酸能力及耐盐性实验。
Use lactic acid fungus choice culture medium MRS, screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss. Then screen out 10 lactic bacteria which could reduce cholesterol strongly, and determine its growth curve, produce the sour ability and bear the salt.
出处
《农产品加工（下）》
2006年第1期31-32,37,共3页
Farm Products Processing
关键词
马奶酒
乳酸菌
胆固醇
筛选
kumiss
lactic bacteria
cholesterol-reducing
screening
