摘要
从西藏灵菇中分离得到16株酵母菌,测定这16株酵母菌发酵面团的性能,结果表明,菌株Y15发酵力较好,即发酵力17.6mL/(g.h)。菌株Y15发酵的面包色泽呈金黄色,外形饱满,不塌陷,口感酥软,咀嚼时有弹性。对菌株Y15的发酵培养条件进行优化,其最佳发酵条件是:温度20℃,转速180r/min,培养时间16～18h;生理生化鉴定结果表明Y15与木篮假丝酵母相似度为80.2%。
Fermentation performance of 16 strains was evaluated isolated from Tibetan Kefir.The results show that fermenting power of Y15 is 17.6 mL/（g.h）.The fermented bread of strain Y15 is full without collapse,tasting soft and elastic.The factors that affect the growth of the strain Y15 were optimized.Y15 growth well at 25～28 ℃,16～18 h with rotation speed at 180 r/min.Physiological identification results show that Y15 is wood basket Candida with the similarity of 80%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第6期96-101,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省博士后基金资助(LBH-211003)
黑龙江省教育厅科学技术研究项目(12521434)
关键词
西藏灵菇
酵母
面包
Tibetan Kefir
yeast
bread
