摘要
本研究从重庆泡菜及扬州豆酱等传统发酵食品中筛选出3株具有优良产香能力的酵母菌,通过对其菌落形态特征、产酯能力、糖利用能力、面团发酵力以及高糖耐受能力等的测定,最终得到1株具有潜在应用价值的产香酵母YG28B,经ITS r DNA鉴定为季也蒙毕赤酵母。在面包发酵与烘焙应用的初步研究中,YG28B与市售活性干酵母混合发酵烘焙的面包,其面团发酵效果良好,且烘焙的面包囊风味独特。气相色谱-质谱联用技术检测显示面包中挥发性风味物质含量普遍有所提高,优于单独使用市售活性干酵母发酵烘焙所得面包的风味。该株产香酵母菌可用于面包发酵以改善面包囊的风味,在烘焙制品中具有潜在的应用价值。
In this study, three aroma-producing yeast strains were screened from traditional fermented foods, Chongqing pickled cabbage and Yangzhou bean paste. The characterization of these strains was also investigated for colony morphology, ester-producing ability, carbohydrate utilization rate, dough fermentation ability and tolerance to high sugar concentrations. The strain YG28 B identified as Pichia guilliermondii by ITS r DNA sequencing was proved to have a huge application potential. Preliminary studies on bread fermentation and baking application using YG28 B indicated that bread products showed good aroma when fermented with commercial dry yeast and YG28 B cooperatively. The content of volatile flavor substances as determined by GC-MS also showed a general rise in bread fermented by the combined starter cultures, which displayed more attractive flavor when compared with that fermented by commercial dry yeast alone. This aromaproducing yeast will have potential applications in baked products for improving the flavor of bread.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第23期155-160,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD28B07)
关键词
传统发酵食品
产香酵母
筛选
发酵力
面包
traditional fermented food
aroma-producing yeast
screening
fermentation ability
bread
