食品与机械2017，Vol.33Issue(5)：14-20,7.DOI:10.13652/j.issn.1003-5788.2017.05.003
高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用
Application of high producing β-glucosidase lactic acid bacteria in raisin sourdough bread
摘要
Abstract
Three high producing β-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by 16S rDNA.The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making.After that, the aroma of the bread was analyzed by GC-MS as well as sensory evaluation.The results showed that among the 125 isolated lactic acid bacteria, there were 28 strains which produce β-glucosidase.Three strains showed high enzyme-producing ability, they were identified as Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28).M12, which appeared the highest activity was used in raisin sourdough fermentation and bread making.Compared with the common yeast bread, the number and the peak area of the aroma compounds in raisin sourdough bread increased by 52.9% and 65.5%.Besides, raisin sourdough bread is more acceptable than common yeast bread and raisin yeast bread in sensory evaluation.关键词
β-葡萄糖苷酶/酸面团/面包/风味/乳酸菌Key words
β-glucosidase/sourdough/bread/flavor/lactic acid bacteria引用本文复制引用
钱超,杨文丹,张宾乐,庄靓,徐岩,黄卫宁,李宁,Filip Arnaut..高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用[J].食品与机械,2017,33(5):14-20,7.基金项目
国家自然科学基金面上项目(编号:31071595,31571877) （编号:31071595,31571877）
国家高技术研究发展计划(863计划)项目(编号:2012AA022207C) （863计划）
比利时国际合作项目(编号:BE110021000) （编号:BE110021000）
