摘要
从-18℃的冷冻老面中分离出6株酵母菌,考察其产气性能、耐酒精能力、耐酸能力、发酵力和耐冻藏能力等指标,筛选出一株最佳菌株,并对其进行分子生物学鉴定和生长曲线测定。结果表明:菌株AY005为最佳菌株,产气效果较好,发酵力最好,面团膨胀体积最大达到250 mL;菌株AY005在-18℃环境下储存60 d,酵母菌仍然具有比较好的发酵活力,存活率为62.5%,表现出较好的耐冻藏能力;菌株AY005被鉴定为酿酒酵母(Saccharomyces cerevisiae);4~16 h为菌株AY005的对数生长期。该实验对耐冻藏酵母菌AY005在冷冻面制品的应用提供了一定的理论基础,其抗冻机理还有待进一步研究。
Six strains of yeast were isolated from the frozen old dough at-18℃.The optimal strain was screened by studying the gas production performance,alcohol tolerance,acid tolerance,fermentability and freeze tolerance,and identified by molecular biological technique.At the same time,its growth curve was determined.The results showed that the strain AY005 was the optimal,with good gas production performance,the optimal fermentability,and the maximum expansion volume of dough reached 250 ml.When the strain AY005 was stored at-18℃for 60 d,the yeast still had good fermentation activity,and the survival rate was 62.5%,showing a good freeze tolerance.The strain AY005 was identified as Saccharomyces cerevisiae;the logarithmic growth stage of the strain AY005 was 4-16 h.The experiment provided a certain theoretical basis for the application of freeze-tolerant yeast AY005 in frozen flour food,but its antifreeze mechanism needed further study.
作者
路雪纯
张根生
张凯
吕云雄
LU Xuechun;ZHANG Gensheng;ZHANG Kai;LV Yunxiong(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《中国酿造》
CAS
北大核心
2019年第11期149-154,共6页
China Brewing
关键词
酵母菌
筛选
发酵力
耐冻藏能力
yeast
screening
fermentability
freeze tolerance
