Study On Chemical And Microbiological Composition And Identification Of Lactobacillus From Koumiss In Xingjiang

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. According to their morphological, physiological and biochemical properties, including chemical characteristics, they were identified to 3 species, namely, Lactobacillus helveticus(22 strains), Lactobacillus acidophilus Group(10 strains) and Lactobacillus dellbrueckii subsp.bulgaricus(1 strain). 3 strains could grow at pH3.0, 25 strains could survival at pH3.5.