Studies On Fermentation And Antibacterial Characteristics Of Compounded Ferments In The Imitated Mares Milk

Eleven strains of Lactic acid bacteria and four strains of Yeasts isolated from samples of koumiss collected from heardman,s house in Inner Mongolia were studied. Three restore ferments compounded from the same area's sample and three crossing ferments compounded from the different area's samples were obtained. The lactose contents of three kinds of imitated mare's milk (P1:6.0g/100ml, P2:6.5g/100ml and P3:7.0g/100ml) produced by mixing of whole cow's milk and demineraled whey at proper proportion were similar to that of mares' milk. Through 72h fermentation by two restore ferments, results suggested four kinds of whey showed antibacterial property.But there were not significant differences of nature of antibacteria among them. Considering cost, two kinds of imitated mare's milk (P1, P2) were chosen for further study. Inhibit property of three restore ferments and three crossing ferments were screened under the selected culture ( P1 , P2 ) , with culturing temperature of 28 ℃ ~30 ℃. Two restore ferments (a1, a3) and two crossing ferments (b2, b3) were identified from the six ferments. Then through changing culturing temperature to 37 ℃, two crossing ferments (b2, b3) with optimum antibacterial activity were obtained. Study on their inhibit property indicated that the greatest antibacterial activity showed during 48h in P1 by the two crossing ferments fermentation, and showed during 18h~22h in P2.The antibacterial activity of four kinds of whey were affected significantly by concentration, temperature and pH value. The thicker of whey, the stronger their antibacterial activity changed. As pH increasing, the higher temperature, the more the losses of antibacterial activity.