乳酸菌

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.

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。

Koumiss ; lactic acid bacteria; temperature ; pH

酸马奶；乳酸菌；温度； pH

This experiment is designed to analyze the effects of different temperatures and pH on lactic acid bacteria isolated from koumiss by improved MC culture. The OD600, pH and vaccine opacity of the culture at terminal were measured.

实验用改良MC培养基为载体，通过目测菌液浑浊度，测定菌液OD600值和培养终点时pH值，对从酸马奶中分离出的乳酸菌的生长温度及pH值进行了研究。

In order to overcome defect of traditional koumiss, the technology for the koumiss processed from juice mixed with milk peptides hydrolyzed by protein enzyme was studied by orthogonal methods and contrast tests.

为克服传统乳酒缺陷，该文采用蛋白酶水解法及酒精酵母乳酸菌混合发酵法研究了牛乳蛋白多肽复合果汁乳酒的生产工艺。

Studied on the antibacterial characterization stability of two lactic acid bacteria which had higher inhibitory activity against indicator organism－ Listerial monocytogenes and Bacillus subtilis in all isolated lactic acid bacteria of the koumiss collected from the herdsman′s home in Inner Mongolia-XiLinGuoLe region.

从内蒙古锡林郭勒盟牧民自制的酸马奶酒中，筛选了两株抑制指示菌－单核细胞增生李斯特氏菌和枯草芽胞杆菌活性最强的乳酸菌，通过质粒的提取和分析，研究其抑菌特性的稳定性。

Chemical and microbiological compositions of 12 samples of traditionally home-made koumiss in Xingjiang Uighur Autonomous Region were determined. The average contents of fat, protein, lactose, ash, calcium and phosphorus were 2.07g/100mL, 2.22g/100mL, 3.03g/100mL, 0.28g/100mL, 82.27mg/100mL and 58.20mg/100mL respectively. On average, pH was 3.90, titratableacidity was 134.25°T, lactic acid content was 10.99g/L, acetic acid content was 1.50g/L, citric acid content was 0.09g/L, ethanol content was 14.94g/L. The counts of lactic bacteria in 10 samples were 1.07～9.70×107cfu/mL, 1 sample was 1.38×108cfu/mL, another sample was 2.06×106cfu/mL; the counts of yeast in 1 samples was 3.20×104cfu/mL, 5 samples were 1.80～6.60×105cfu/mL, and 6 samples were 1.06～2.72×106cfu/mL. 33 strains isolated from 12 samples of traditionally home-made koumiss collected from Xingjiang Uighur Autonomous region belonged to Lactobacillus.

本项研究，对采集于新疆伊犁哈萨克族自治州、博尔塔拉蒙古族自治州和巴音郭愣蒙古族自治州 3 个地区的 12 份酸马奶样品，进行了化学和微生物组成分析，并对从中分离到的 33 株杆菌分离株，进行了属种鉴定，同时还对耐酸性菌株进行了初步筛选，结果表明： 12 份酸马奶样品的脂肪平均含量为 2.07g/100mL ，蛋白质平均含量为2.22g/100mL，乳糖平均含量为 3.03g/100mL，灰分平均含量为 0.28g/100mL，钙平均含量为 82.27mg/100mL，磷平均含量为 58.20mg/100mL；pH 值平均为 3.90，酸度平均为 134.25oT，乳酸平均含量为 10.99g/L，乙酸平均含量为 1.50g/L，4 份未检出，8 份柠檬酸平均含量为 0.09g/L，乙醇平均含量为 14.94g/l；1 份乳酸菌数为1.38×108cfu/mL，1 份为 2.06×106cfu/mL，其余 8 份在 1.07～9.70×107cfu/mL 间；1份酵母菌数为 3.20×104cfu/mL，5 份在 1.80～6.60×105cfu/mL 间，6 份在 1.06～2.72×106 cfu/mL 间。

Malolactic fermentation is performed principally by Oenococcus oeni in order to improve the stability and quality for winemaking.

在葡萄酒酿造中，为了提高其稳定性及质量，经常利用乳酸菌进行苹果酸-乳酸发酵。

Malolactic fermentation is a very important processing technology for deacidificaton in modern winemaking.

苹果酸乳酸发酵是现代葡萄酒酿造工艺中重要的生物降酸手段。MLF是L 苹果酸在乳酸菌的苹果酸乳酸酶催化下转变成L 乳酸的酶促反应过程，该过程没有底物水平的磷酸化，但在MLF过程中苹果酸确实能够刺激细菌的比生长速率，增加细菌生物量。

Such know-how can be applied to fermented dairy products such as yogurts and cheese, as well as probiotic products for human and animal.

技术平台 Technology Platform：微生物相关技术：乳酸菌在食品及动物饲料中之生产及应用、益生菌健康食品之开发。

Objective To investigate the oxalate-degrading and growth abilities of lactic acid bacteria coming from yoghourt in vitro culture broth.

目的研究乳酸菌菌种在体外培养基中的草酸分解能力和耐草酸生长能力。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。