【作者】 陈忠军；

【导师】 乌尼；

【作者基本信息】 内蒙古农业大学 ， 预防兽医学， 2001， 硕士

【摘要】 本项研究从内蒙古河套地区家庭中采集酸粥的酸浆，进行发酵菌的分离及生物学特性的研究，从12份酸浆样中分离出21株菌，其中10株为乳酸菌，经鉴定分别属于乳杆菌属(Lactobacillus)的短乳杆菌(L brevis)、干酪乳杆菌(L Casei)、德氏乳杆菌乳亚种(L delbrueckii subsp Lactis)、木糖乳杆菌(L xylosus)、肠球菌属(Enterococcus)的粪肠球菌(E faecalis)、芒特肠球菌(E Mundtii)。酵母3株，经鉴定分别属于裂殖酵母属(Schizosaccharomyces Lindner)的酒香裂酵母(Brettanomyces Kuff etV Laer)、酵母属(Saccharomyces Reess)的小椭圆酵母(S microellipsoidesOsterw)和意大利酵母(S italicuscastelli)。 研究结果表明，所测试菌株形态染色特性和生化反应特性基本符合各自属种鉴定标准。 通过研究可知该区酸粥的独特风味与乳杆菌、肠球菌、裂殖酵母属和酵母属的酵母有密切关系。将分离后茵株经小米、大米混合培养基做发酵实验，可生产出酸度适口、香味突出的民间食品─酸粥，为实现地方食品的工业化大生产奠定了基础。更多还原

【Abstract】 In this study, Fermentogen was isolated from the samples of Acidic-Gruel, Collected from all kinds of home in HETAO Area in Inner Mongolia. Its biological properties were also studied. Twenty-one strains of bacteria were isolated from twelve samples of Acidic-Gruel, among them, ten strains were lactic acid bacteria, which respectively belonged to two class: Lactobacillus, Enterococcus, and six species: L brevis, L Casei, L delbrueckii subsp. Lactis, L xylosus, E faecalis, E mundtii. Three strains were yeast, which belonged to two class and three species: Brettanomyces Kuff et V [are of Schizosaccharomyces Lindner, S microellipsoides Osterw and S italicuscastelli of Saccharomyces Reess. The results revealed that on the whole the strains tested bad the same morphological and strainning character and biochemical reaction in comparision with standard genns or species. The results also revealed that the special flour of Acidic-Gruel in this area is related with Lactobadillus Enterococcus, Scbizosaccbaromyces Lindner and Saccbaromyces Reess. Through fermentation test to produce Acidic-Gruel, Some strains were found have properties of producing acid and good smell, It will be basic to realize the industrialization of food.更多还原