摘要
对内蒙古锡盟地区酸马奶中分离出的一株乳酸菌和一株酵母菌进行混合培养,测定了双菌培养体系中的风味代谢产物,以单菌培养作为对照。结果表明:酵母菌水解蛋白能力要强于乳酸菌;双菌培养基中有利于产出更多的风味物质;乳酸菌和酵母菌在发酵过程中都可以利用苹果酸和酒石酸作为碳源进行生长,在柠檬酸的利用上,乳酸菌可以进行柠檬酸代谢,而酵母菌以产生柠檬酸为特点,暗示了二者间的相互作用关系;在双菌培养基中甲酸、乙酸、丙酸的产量在不同时期都高于单菌培养过程中的生成量,提示出乳酸菌和酵母菌存在某种共生关系。
The co- cultivation of a strain of lactic add bacteria and a strain of yeast isolated fi：om koumiss in Inner Mongolia ,Ximeng region was studied, flavor metabolites formed in mixed-culture medium were determined, single culture as a control, the results are as follows： the ability of hydrolyzing protein of yeast is stronger than that of lactic acid bacteria; the medium is more conducive to produce more flavor compounds when mix-cultured;lactic add bacteria and yeast in the fermentation process can make use of malic acid and tartaric acid as carbon source for growth;on the use of citric acid, lactic add can metabolism citric acid, while yeast characterize in producing citric acid, suggesting the interaction between the lactic acid bacteria and yeasts; the production of formic acid, acetic acid, propionic acid in co-culture medium at different times is higher than that in single-culture medium during the process of fermentation, suggesting some kind of symbiotic relationship between lactic acid bacteria and yeasts.
出处
《中国乳品工业》
CAS
北大核心
2012年第11期10-15,共6页
China Dairy Industry
基金
国家自然科学基金资助项目(31060222)
