【摘要】 从3个国家4个地区的酸马奶中共分离筛选出多株酵母菌,并筛选出3株酵母菌在实验室条件下与乳酸菌进行混合发酵制成酸马奶,测定发酵过程中的乙醇含量变化。结果表明,在发酵过程中乙醇含量逐渐上升,酵母菌与乙醇含量、酸度、风味之间相互影响,3株酵母菌及其组合的发酵能力各有不同。同时通过测定成熟酸马奶在4℃下保存时酵母菌的活菌数数量,了解酵母菌在酸马奶中低温保存下的生长情况。更多还原

【Abstract】 In this experiment,some strains of yeast were separated from koumiss in 4 regions of 3 nations,3 strains of which were chosen to make the koumiss by the mixed fermentation under the experimental condition with the lactic acid bacteria.In fermentative process the alcohol content variation was measured.The experimental results indicated that the alcohol content was gradually increased in fermentative process,and the yeast,the alcohol content,the acidity and the flavor influenced one another.The fermentative capacity among these 3 strains and their combinations were also different.And by measuring the count of the living-yeast in mature koumiss,the growth of yeast in koumiss under low temperature was investigated.更多还原