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首页> 外文期刊>Animal Science Journal >Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk
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Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk

机译：酒精发酵乳airag中乳酸菌与酵母之间的相互作用

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The interaction between nine lactic acid bacteria (LAB) and five yeast strains isolated from airag of Inner Mongolia Autonomic Region, China was investigated. Three representative LAB and two yeasts showed symbioses were selected and incubated in 10% (w/v) reconstituted skim milk as single and mixed cultures to measure viable count, titratable acidity, ethanol and sugar content every 24 h for 1 week. LAB and yeasts showed high viable counts in the mixed cultures compared to the single cultures. Titratable acidity of the mixed cultures was obviously enhanced compared with that of the single cultures, except for the combinations of Lactobacillus reuteri 940B3 with Saccharomyces cerevisiae 4C and Lactobacillus helveticus 130B4 with Candida kefyr 2Y305. C. kefyr 2Y305 produced large amounts of ethanol (maximum 1.35 g/L), whereas non-lactose-fermenting S. cerevisiae 4C produced large amounts of ethanol only in the mixed cultures. Total glucose and galactose content increased while lactose content decreased in the single cultures of Leuconostoc mesenteroides 6B2081 and Lb. helveticus 130B4. However, both glucose and galactose were completely consumed and lactose was markedly reduced in the mixed cultures with yeasts. The result suggests that yeasts utilize glucose and galactose produced by LAB lactase to promote cell growth.
机译：研究了9种乳酸菌（LAB）与5种从内蒙古自治区airag分离的酵母菌株之间的相互作用。三个代表性的LAB和两个酵母显示已选择共生体，并在10％（w / v）重构脱脂奶中作为单一培养物和混合培养物进行孵育，每24小时测量存活计数，可滴定酸度，乙醇和糖含量，持续1周。与单一培养物相比，LAB和酵母菌在混合培养物中显示出较高的存活率。混合培养物的可滴定酸度比单一培养物的可滴定酸度明显提高，除了罗伊氏乳杆菌940B3与酿酒酵母4C和瑞士乳杆菌130B4与假丝酵母KYDY 2Y305的组合。 C. kefyr 2Y305产生大量乙醇（最大1.35 g / L），而非乳糖发酵的S. cerevisiae 4C仅在混合培养物中产生大量乙醇。 Mesenteroides 6B2081和Lb的单一培养物中总葡萄糖和半乳糖含量增加而乳糖含量减少。 helveticus 130B4。但是，在与酵母混合的培养物中，葡萄糖和半乳糖都被完全消耗，乳糖显着减少。结果表明酵母利用LAB乳糖酶产生的葡萄糖和半乳糖促进细胞生长。

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