摘要
对新疆和蒙古国牧民家庭制作的传统发酵酸驼乳中的乳酸菌和酵母菌进行了计数和分离。4份酸驼乳中乳酸菌和酵母菌的数量分别为6.45×107～1.13×109mL-1和7.75×102～4.6×107mL-1。从4份酸驼乳中分离到13株乳酸菌和7株酵母菌。采用传统分类鉴定方法对乳酸菌进行鉴定,鉴定结果为L.helveticus4株(占总分离株的30.8%),L.caseisubsp.pseudoplantarum和L.dellbrueckiisubsp.bulgaricu各2株(15.4%),L.curvatus、Ped.acidilactici、Ped.urinaeequi和Enterococcusfaecalis各1株(7.7%)。此外,还有1株乳酸菌按目前的鉴定方法无法准确判断其归属。
The lactic acid bacteria（LAB） and yeasts involved in production of Hogorrmag, a traditional fermented camel milk product which is made by nomadic families in Xingjiang,China and Mongolia, were enumerated and isolated. The LAB and yeast counts ranged from 6.45×10^6 to 1.13×10^9 mL 1 and from 7.75×10^2 to 4.6×10^7 mL^-1, respectively. 13 strains of LAB and 7 strains of yeasts were isolated from 4 home-made Hogormag samples. The strains of LAB were identified using standard conventional identification methods. The LAB species were identified as 4 strains（30.8% of the total LAB strains）of L, helveticus, 2 strains（15.4%） of L.casei subsp, pseudoplantanum, 2 strains（15.4%） of L.dellbruekii subsp. b ulgaricu, 1 strain（7.7%） of L.curvatus, Ped.acidilactici, Ped. u rinaeequi and Enterococcusfaecalis, respectively. 1 strain of the isolates can＇t be identified according to present methods.
出处
《中国乳品工业》
CAS
北大核心
2006年第9期4-7,共4页
China Dairy Industry
基金
国家自然基金项目(30560097)
教育部科学技术研究重点项目(205028)
关键词
发酵驼乳
乳酸菌
鉴定
fermented camel milk
lactic acid bacteria
identification
