[1]张智维,刘玉婷,缑敬轩.四株发酵豆乳酵母菌的分离与鉴定[J].大豆科学,2007,26(05):791-794.[doi:10.3969/j.issn.1000-9841.2007.05.033]
　ZHANG Zhi-wei,LIU Yu-ting,GOU Jing-xuan.SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK[J].Soybean Science,2007,26(05):791-794.[doi:10.3969/j.issn.1000-9841.2007.05.033]
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四株发酵豆乳酵母菌的分离与鉴定

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年05期 页码: 791-794 栏目: 出版日期: 2007-10-25
Title:
SEPARATION AND IDENTIFICATION OF FOUR STRAINS OF YEAST FROM FERMENTED SOYBEANMILK
文章编号:
1000-9841(2007)05-0791-04
作者:
张智维; 刘玉婷; 缑敬轩
陕西科技大学生命科学与工程学院，西安710021
Author(s):
ZHANG Zhi-wei; LIU Yu-ting; GOU Jing-xuan
College of Life Science and Engineering，Shaanxi University of Science and Technology，Xi’an 710021
关键词:
豆乳; 发酵; 酵母菌; 分离; 鉴定
Keywords:
Soybean milk; Fermentation; Yeast; Separation; Identification
分类号:
Q815
DOI:
10.3969/j.issn.1000-9841.2007.05.033
文献标志码:
A
摘要:
以发酵豆乳为材料，分离出四种酵母菌，并对其进行了初步的分离鉴定和发酵性能试验。结果表明：四种酵母菌在豆乳的发酵过程中，菌体生长代谢旺盛，具有互补性，用其制作的豆乳既有大豆的香味，也有酒精的醇香味，口感易被接受。与乳酸菌发酵豆乳相比，口感有明显的区别。
Abstract:
Four strains of yeast were separated from fermented soybean milk，and the fermentation characters of the separated strains were carried out.The results showed that during fermentation，the yeasts grow well and complementary to each other.The fermented soybean milk had the aroma of both soybean and alcohol，thus it could be accepted easily.It had significant difference compared with the lactic acid bacteria fermented soybean milk．

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备注/Memo

基金项目：陕西省教育厅专项基金资助项目（057K-160）；陕西科技大学自然科学基金资助项目（2X05-23）

作者简介：张智维（1967-），女，高级工程师，硕士研究生，研究方向是食品活性成分的分离提取。

更新日期/Last Update: 2014-10-20