酸马奶中乳酸菌与酵母菌的共生发酵特性-食品科学.PDF

※生物工程 食品科学 2012, Vol. 33, No. 07 131 闫 彬，贺银凤* ( 内蒙古农业大学食品科学与工程学院，内蒙古 呼和浩特 010018) 对内蒙古锡盟地区酸马奶中分离出的 1 株乳酸菌和 1 株酵母菌进行混合培养，初步确定双菌混合发酵的最 佳培养条件：双菌发酵计数乳酸菌活菌数的最佳发酵温度为 30 ℃摇床培养 12h 再转到 37 ℃静置培养，最佳发酵时 间为20h ，脱脂乳中添加的营养成分最优配方为蛋白胨 1g/100mL、蔗糖0.5g/100mL 、酵母浸粉0.5g/100mL ；双菌 发酵计数酵母菌活菌数的最佳发酵温度为 37 ℃静置培养8h 再转到 30 ℃摇床培养，最佳发酵时间为32h ，脱脂乳中 添加的营养成分最优配方为蛋白胨 0.5g/100mL 、蔗糖0.5g/100mL 、酵母浸粉0.5g/100mL ；选用乳酸菌与酵母菌质 量比 1:1 作为菌种配比。 同时在最佳生长条件下探讨乳酸菌与酵母菌的相互作用关系以及后发酵对二者共生作用的 影响，结果表明，促进乳酸菌生长的活性物质生成的时间为 12h 以前( 即将酵母菌在5 号配方中 30 ℃摇床培养) ，促 进酵母菌生长的活性物质生成的时间应为 16h 以前( 即将乳酸菌在 1 号配方中 37 ℃静置培养) ，在后发酵过程中，乳 酸菌与酵母菌双菌培养的活菌数都极显著高于单菌培养(P ＜0.01) 。 乳酸菌；酵母菌；相互作用 Symbiotic Fermentation Characteristics of Lactic Acid Bacteria and Yeast Isolated from Koumiss in Inner Mongolia YAN Bin ，HE Yin-feng* (College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China) Abstract ：The co-cultivation of a strain of lactic acid bacteria and a strain of yeast isolated from koumiss in Ximeng region of Inner Mongolia was studied. The best fermentation conditions of two-strain system were preliminarily explored. The optimal conditions for maximum viable cell count of lactic acid bacteria were shake culture at 30 ℃ for 12 h and then stationary culture at 37 ℃ for another 20 h in a medium based on skim milk with the addition of 1 g/100 mL peptone, 0.5 g/100 mL sucrose and 0.5 g/100 mL yeast extract powder, while maximum viable cell count of yeast was achieved after stationary culture at 37 ℃ for 8 h and then shake culture at 30 ℃ for another 32 h in skim milk with the addition of 0.5 g/100 mL peptone, 0.5 g/100 mL sucrose and 0.5 g/100 mL yeast extract powder. The inoculum wa