Isolation and Identification of Microorganisms from Kazakhstan Koumiss and their Application to Cow Milk

目录

声明

致谢

1.Introduction

1.1. Research Objectives

1.2. Research Hypothesis

2.1. Dairy product consumption

2.1.1. Overview of alcoholic fermented milk

2.1.2. Kefir

2.1.3. Shubat

2.2. Mare milk

2.2.1. Production of mare milk

2.3. Koumiss

2.3.1. Micro-flora of Koumiss

2.3.2. Nutritional Properties of Koumiss

2.3.3. Therapeutic Values of Koumiss

2.4. Properties of bacteria and yeast

2.4.1. Lactic Acid Bacteria

2.4.2. Yeasts

2.4.3. The relationship between lactic acid bacteria and yeast in fermented milk products

2.5. Determination of fermented milk flavor substances

2.5.1. Solvent-assisted evaporation-mass spectrometry (SAFE-GC-MS)

2.5.2. Simultaneous Distillation and Extraction of Gas-Mass Spectrometry (SDE-GC-MS)

2.5.3. GC-MS with solid-phase microextraction (SPME-GC-MS)

2.6. Optimization methods

2.6.1. Techniques for optimization of the fermentation process

2.6.2. Borrowing

2.6.3. Component Replacing

2.6.4. Biological Mimicry

2.6.5. One factor at a time

2.6.6. Response Surface Methodology

2.6.7. Evolutionary Operation

2.6.8. Plackett-Burman design

2.7. The Gram Staining

3. Technical route

4.Material and Methodology

4.1. Main materials

4.2. Medium

4.3. Main instruments

4.5. Microbiological analysis and isolation of LAB and yeasts

4.6. Identification of the strains

4.7. Selection of best LAB and Yeasts combination

4.8. Optimization of fermented cow milk production

4.8.1. One-factor-at-a-time experimental design

4.8.2. Response surface methodology: Box-Behnken design

4.9. Physicochemical Characteristics

4.9.1. The Bradford Method to determine protein content

4.9.2. Microbial Analysis

4.9.3. Measurement of pH and Total Acidity

4.9.4. Sensory Evaluation

4.10. Rheological measurements

4.11. Gas-chromatographic analysis for determining the ethanol content

4.12. Solid-phase micro-extraction (SPME) gas chromatography (GC) - Mass spectrometry (MS) analysis

4.13. Statistical analysis

5.1. Screening of fermentation strains

5.2. Combinations of the selected LAB and Yeast strains

5.3. One Factor at a Time Experimental Design

5.4. RSM to Optimize the Fermentation Parameters

5.5. Physicochemical Characteristics

5.6. Quantification of the Volatile Organic Compounds

5.7. Rheological properties

Conclusion

Abbreviations

参考文献

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