以优质莜麦为原料，对其进行磨粉、糖化等处理后，分别接种经不同处理的即发活性干酵母、混合乳酸菌和葡萄酒活性干酵母3种菌种进行发酵，根据发酵莜麦汁的理化指标和感官评分，从中筛选发酵糖化莜麦汁的适宜菌种。结果表明：葡萄酒活性干酵母的发酵效果最好，其次为驯化混合乳酸菌。%The top quality of naked oats by milling and saccharification was used as the main raw material, which was then fermented with three strains (instant active dry yeast, Lactic Acid Bacteria and wine active dry yeast ) by different treated. The best strain was screened out by the physicochemical index and sense scores of fermentive naked oat juice. The result indicated that the best strains was wine active dry yeast, and secondly was tamed lactic acidbacteria.
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