| 四株发酵豆乳酵母菌的分离与鉴定 |
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| 引用本文： | 张智维,刘玉婷,缑敬轩. 四株发酵豆乳酵母菌的分离与鉴定[J]. 大豆科学, 2007, 26(5): 791-794 |
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| 作者姓名： | 张智维 刘玉婷 缑敬轩 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,西安,710021 |
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| 基金项目： | 陕西省教育厅资助项目，陕西科技大学校科研和教改项目 |
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| 摘 要： | 以发酵豆乳为材料,分离出四种酵母菌,并对其进行了初步的分离鏊定和发酵性能试验.结果表明:四种酵母菌在豆乳的发酵过程中,菌体生长代谢旺盛,具有互补性,用其制作的豆乳既有大豆的香味,也有酒精的醇香味,口感易被接受.与乳酸菌发酵豆乳相比,口感有明显的区别.
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| 关 键 词： | 豆乳 发酵 酵母菌 分离 鉴定 |
| 文章编号： | 1000-9841（2007）05-0791-04 |
| 修稿时间： | 2007-03-27 |
SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEAN MILK |
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| ZHANG Zhi-wei,LIU Yu-ting,GOU Jing-xuan. SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEAN MILK[J]. Soybean Science, 2007, 26(5): 791-794 |
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| Authors: | ZHANG Zhi-wei LIU Yu-ting GOU Jing-xuan |
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| Abstract: | Four strains of yeast were separated from fermented soybean milk, and the fermentation characters of the separated strains were carried out. The results showed that during fermentation,the yeasts grow well and complementary to each other. The fermented soybean milk had the aroma of both soybean and alcohol, thus it could be accepted easily. It had significant difference compared with the lactic acid bacteria fermented soybean milk. |
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| Keywords: | Soybean milk Fermentation Yeast Separation Identification |
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