蒙古族的饮食文化最具特征，冬季吃牛羊肉，喝马奶酒，渴饮奶茶。
Mongolian food culture's most winter to eat beef and mutton, drinking horse milk wine, thirsty to drink tea.
本文分析远古各个时期我国制作马奶酒的方法。这对我国研究、开发、利用马奶资源具有重要意义。
This paper introduced koumiss making method in different parts of ancient times. It is of great importance to study, develop and utilize the resource of mare milk in China.
采用乳酸菌选择培养基m RS，从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌，初步鉴定为乳酸菌。
Use lactic acid fungus choice culture medium MRS, screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss.
测定了酸马奶酒中有机酸和酒精的组成，据此配制了人工模拟酸马奶酒，评价酸马奶酒中有机酸、精对细菌的作用。
The purpose of the study was to evaluate the inhibitory power of koumiss and analyze the role of organic acids in bacterial inhibition.
喝的酒以马奶代。
喝的酒以马奶代。
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