食品工业科技2017，Vol.38Issue(19)：88-95,8.DOI:10.13386/j.issn1002-0306.2017.19.017
传统酸面团中抗霉菌乳酸菌的筛选及其在蒸蛋糕中的应用
Screening of antifungal lactic acid bacteria from traditional sourdough and its application in the steamed cake
何艳霞 1王凤 2杨文丹 1陈佳芳 1徐岩 3黄卫宁 1小川晃弘4
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江苏无锡214122
- 2. 无锡麦吉贝可生物食品有限公司,江苏无锡214131
- 3. 江南大学生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122
- 4. 三菱化学食品株式会社,日本东京100-8251
- 折叠
摘要
Abstract
To isolate and identify lactic acid bacteria which could inhibit mainly molds from steamed cake.The antifungal activity was determined by oxford cup method firstly and then 96-microwells plates method,and analysis of the active components of bacteriostatic activity of lactic acid bacteria,and the molecular biology identification of lactic acid bacteria.The sourdough fermented flour was used to substitute for the cake flour(0,25％,50％,75％)and studied the influence of it on the quality,structure,the senses and the shelf life of steamed cake.Results indicated that the culture supernatant of lactic acid bacteria treatmenting with different proteases had different effects on the antibacterial activity.It was very sensitive to pH,while three heat treatments did not hardly affect the inhibitory efficiency.Organic acid analysis showed that the content of phenyl lactic acid was 95.91 mg/L.The lactic acid bacteria was identified as L.plantarum.Adding sourdough fermented flour can significantly reduce the hardness and chewiness of steamed cake when replacement rate was 25％ and 50％.With the increasing of replacement rate,bacteriostatic activity increased.Sensory results showed that when the replacement rate was 50％,it had no significant changes,which can be accepted by consumers.关键词
蒸蛋糕/乳酸菌/抑菌活性/传统酸面团Key words
steamed cake/lactic acid bacteria/antibacterial activity/traditional sourdough分类
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何艳霞,王凤,杨文丹,陈佳芳,徐岩,黄卫宁,小川晃弘..传统酸面团中抗霉菌乳酸菌的筛选及其在蒸蛋糕中的应用[J].食品工业科技,2017,38(19):88-95,8.
