The latest fermentation techniques of fruity koumiss were as follows :addition of fruit juice to control the citrate contents in koumiss and reduce of the inoculation quantity of wine yeast simultaneously,and inoculation of the butanedione new subspecies of streptococcus lactis to inhibit the alcohol fermentation of yeast and to advance the formation of CO 2 .

Research on preparation kefir with kefir grains

Five yeast strains were separated from the kefir milk made in our lab, three of whom were identified as Candida kefyr and two Brettanomyces according to their morphological, physiological and biochemical characteristics.

Screen on ingredients of yoghurt beverage of tianjiuniang and manufacture technology;

Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;

But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.

The Application of HACCP System in the Process of Producing Malolatic Bacteria Starter;