【作者】 张积荣；

【导师】 姚新奎；

【作者基本信息】 新疆农业大学 ， 动物遗传繁殖与育种， 2007， 硕士

【摘要】 本实验从4个地区的8个酸马奶样品中分离得到的37株酵母菌,并对其进行属、种的鉴定:①形态学鉴定:菌落形态、细胞形态、无性繁殖、子囊孢子、掷孢子;②生理生化鉴定:硝酸盐还原反应、类淀粉物质的生成、脲酶实验、糖发酵实验、碳源同化实验、氮源同化实验。依据《酵母菌的特征与鉴定手册》和《微生物分类学》将其归入8个属11个种:2株酵母属,为酿酒酵母;8株假丝酵母属,其中2株为芬尼克假丝酵母,6株为酒类假丝酵母; 4株克勒克酵母属,为林德纳克勒克酵母;10株酒香酵母属,其中1株为异酒香酵母,1株为克劳森酒香酵母,8株为班图酒香酵母;1株有孢圆酵母属,为戴尔有孢圆酵母;4株为德克酵母属,为布鲁塞尔酵母;7株为克鲁维酵母属,为马克斯克鲁维酵母;1株为毕赤氏酵母属,为汉博尔毕赤氏酵母。将筛选出的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 paper , 37 strain yeasts were isolated from 4 regions of 8 samples of koumiss . Generic Identification were researched:①Morphology:Colony forms,Cells forms, Vegetative reproduction,Ascus spore,Ballistospore;②biochemistry:Nitrate electronation reaction, Starch of kind material production Urea enzyme experiment,Sugar fermentatation experiment, Carbonaceous assimilation experiment,Azote assimilation experiment. According to ?Handbook of property and identification of yeast? , they are included 6 Generics , 11Kinds,as follows : 2 strain Saccharomyces are Saccharomyces cerevisiace; 8 strain Candida include 2 strain Candida fennica and Candida vini ; 4 strain Kloeckera are Kloeckera lindneri ; 10 strain Brettanomyces include 1 strain Brettanomyces anomalus, 1 strain Brettanomyces claussenii and 8 strain Brettanomyces custersianus ; 1 strain Torulaspora is Torulaspora delbrueckii; 4 strain Dekkera are Dekkera bruxellensis; 7 strain Kluyveromyces are Kluyveromyces marxianus; 1 strain Pichia is Pichia humboldtii.we chose 3 strains to make the koumiss by carrying on the mixed fermentation under the experimental condition with the lactic acid bacteria. In fermentative process we measured alcohol content variation. The results indicate the alcohol content is gradually going up in fermentative process, and the yeast influence the alcohol content, the acidity and the flavor. The fermentative ability among these 3 strains and their combinations are also different. And by measuring the count of the living-yeast in mature koumiss,we can know the growth of yeast in koumiss under low temperature.更多还原