酸马乳发酵过程中乳酸菌与酵母菌生长的相互影响

doi:10.7506/spkx1002-6630-201511024

食品科学

酸马乳发酵过程中乳酸菌与酵母菌生长的相互影响

王小标1，武运1,*，王璐2，苗森1，邹弯1，李振华1，李维维2

1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；2.新疆农业大学科学技术学院，新疆乌鲁木齐 830052

出版日期:2015-06-15 发布日期:2015-06-07

Interaction between Lactic Acid Bacteria and Yeast during Koumiss Fermentation

WANG Xiaobiao1, WU Yun1,*, WANG Lu2, MIAO Sen1, ZOU Wan1, LI Zhenhua1, LI Weiwei2

1. College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urümqi 830052, China;
2. College of Science and Technology, Xinjiang Agricultural University, Urümqi 830052, China

Online:2015-06-15 Published:2015-06-07

摘要/Abstract

摘要：

研究新疆酸马乳中乳酸乳球菌WLB5、干酪乳杆菌MLS5与马克思克鲁维酵母菌WWMJ1间的相互作用。结果表明：在酸马乳发酵过程中，马克思克鲁维酵母菌WWMJ1可以促进干酪乳杆菌MLS5的生长，干酪乳杆菌MLS5对马克思克鲁维酵母菌WWMJ1的生长有抑制作用，乳酸乳球菌WLB5能促进马克思克鲁维酵母菌WWMJ1的生长。乳酸乳球菌WLB5和干酪乳杆菌MLS5混合发酵有助于提高酸马乳中乳酸菌总活菌数。本研究可为酵母菌在发酵乳制品中的应用及开发新型乳制品提供一定参考。

关键词: 酸马乳, 乳酸菌, 酵母菌, 相互作用

Abstract:

Two lactic acid bacteria (LAB) strains and one yeast strain, previously isolated from traditional fermented
koumiss in Xinjiang, were inoculated into pasteurized mare’s milk in both single and co-cultures to study their growth and
interactions. The LAB strains consisted of Lactobacillus casei MLS5 and Lactococcus lactis WLB5. The yeast strain used
was Kluyveromyces marxianus. The results showed that the growth of Lactobacillus casei MLS5 during fermentation was
significantly promoted by Kluyveromyces marxianus. K. marxianus was significantly inhibited by Lactobacillus casei MLS5,
but was significantly enhanced by Lactococcus lactis WLB5. The viable LAB count of the co-culture of Lactobacillus casei
MLS5 with Lactococcus lactis WLB5 in koumiss was increased when compared with that of the single cultures. The results
of this study can provide useful references to apply yeasts in fermented dairy products and develop new dairy products.

Key words: koumiss, lactic acid bacteria, yeast, interaction

中图分类号:

TS201.3

王小标1，武运1,*，王璐2，苗森1，邹弯1，李振华1，李维维2. 酸马乳发酵过程中乳酸菌与酵母菌生长的相互影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201511024.

WANG Xiaobiao1, WU Yun1,*, WANG Lu2, MIAO Sen1, ZOU Wan1, LI Zhenhua1, LI Weiwei2. Interaction between Lactic Acid Bacteria and Yeast during Koumiss Fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511024.

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酸马乳发酵过程中乳酸菌与酵母菌生长的相互影响

Interaction between Lactic Acid Bacteria and Yeast during Koumiss Fermentation

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