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| 酸马奶发酵中乙醇含量变化研究 | |
| 引用本文： | 张积荣,欧阳文,姚新奎,谭小海,熊素玉,刘珩,雷蕾.酸马奶发酵中乙醇含量变化研究[J].新疆农业大学学报,2007,30(2):67-70. |
| 作者姓名： | 张积荣 欧阳文 姚新奎 谭小海 熊素玉 刘珩 雷蕾 |
| 作者单位： | 1. 新疆农业大学,动物科学学院,乌鲁木齐,830052 2. 新疆伊犁种马场,昭苏,835612 3. 新疆昭苏马场,昭苏,835602 |
| 基金项目： | 科技部国际科技合作项目;新疆科技厅科技攻关项目 |
| 摘 要： | 从3个国家4个地区的酸马奶中共分离筛选出多株酵母菌，并筛选出3株酵母菌在实验室条件下与乳酸菌进行混合发酵制成酸马奶，测定发酵过程中的乙醇含量变化。结果表明，在发酵过程中乙醇含量逐渐上升，酵母菌与乙醇含量、酸度、风味之间相互影响，3株酵母菌及其组合的发酵能力各有不同。同时通过测定成熟酸马奶在4℃下保存时酵母菌的活菌数数量，了解酵母菌在酸马奶中低温保存下的生长情况。 |
| 关 键 词： | 酵母菌 乙醇含量 活菌数 |
| 文章编号： | 1007-8614(2007)02-0067-04 |
| 修稿时间： | 2006年12月25 |
Study on Alcohol Content Variation in Fermentative Koumiss |
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| ZHANG Ji-rong,OU Yang-wen,YAO Xin-kui,TAN Xiao-hai,XIONG Su-yu,LIU Heng,LEI Lei.Study on Alcohol Content Variation in Fermentative Koumiss[J].Journal of Xinjiang Agricultural University,2007,30(2):67-70. | |
| Authors: | ZHANG Ji-rong OU Yang-wen YAO Xin-kui TAN Xiao-hai XIONG Su-yu LIU Heng LEI Lei |
| Abstract: | In this experiment,some strains of yeast were separated from koumiss in 4 regions of 3 nations,3 strains of which were chosen to make the koumiss by the mixed fermentation under the experimental condition with the lactic acid bacteria.In fermentative process the alcohol content variation was measured.The experimental results indicated that the alcohol content was gradually increased in fermentative process,and the yeast,the alcohol content,the acidity and the flavor influenced one another.The fermentative capacity among these 3 strains and their combinations were also different.And by measuring the count of the living-yeast in mature koumiss,the growth of yeast in koumiss under low temperature was investigated. |
| Keywords: | yeast alcohol content count of the living-yeast |
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