新疆酸马奶中酵母菌分离鉴定及安全性研究
Identification and safety study of yeast isolated from Xinjiang sour horse milk
努丽扎提·木拉提别克 1温彩霞 1徐丽 1王美仁 1欧莉盼·加林2
作者信息
- 1. 鄂尔多斯生态环境职业学院,内蒙古鄂尔多斯 017000
- 2. 合肥工业大学,安徽合肥 230009
- 折叠
摘要
自然发酵的酸马奶中含有大量的微生物,这些微生物主要是由酵母菌和乳酸菌组成,其中酵母菌在酸马奶发酵的过程中对活性物质增强起到了极为关键的作用.对新疆酸马奶中酵母菌进行分离鉴定,并对酸马奶发酵工艺及安全性进行了研究,为提高酸马奶产品质量及标准化规范化生产奠定基础.
Abstract
Naturally fermented sour mare's milk contains a large number of microorganisms,which are mainly composed of yeast and lactic acid bacteria,among which yeast plays a key role in enhancing the active substances in the fermentation process of sour mare's milk.The yeast in Xinjiang sour mare's milk was isolated and identified,and the fermentation process and safety of sour mare's milk were studied,which laid a foundation for improving the quality of sour mare's milk products and standardizing and large-scale production.
关键词
新疆酸马奶/酵母菌分离鉴定/安全性Key words
Xinjiang sour horse milk/yeast isolation and identification/security引用本文复制引用
出版年
2024
NETL
NSTL
万方数据