中国食品学报2017，Vol.17Issue(11)：74-81,8.DOI:10.16429/j.1009-7848.2017.11.010
传统面食发酵剂中酵母菌的筛选及性能研究
Studies on Fermentation Characteristics of the Yeasts Screened from Traditional Starter Cultures
摘要
Abstract
Study on fermenting characteristics of yeast screened from traditional starter cultures in Shanxi,through separating,and screening the physiological and biochemical experiments and comparing with commercial yeast by fermenting power and an resistance to alcohol,acid and frost-resistance.The results showed that:two yeasts screened were Cryptococcus salmanticensis (Q3505) and Brettanomyces custersii (Q5503);the volume of dough fermentation of Q5503 was up to 410 mL,the gas production was 490 mL at 3 h and the volume of Q3505 was up to 395 mL,the gas production to 270 mL.The strain Q5503 performed better than Q3505 in resistance to alcohol and acid and the frost resistance,and the relative fermentation ability of them maintained at 83.33％ and 64.39％ respectively after being stored for 60 days at-22 ℃.关键词
传统面食发酵剂/酵母菌/发酵力/抗冻性Key words
traditional starter cultures/yeast/fermentation/frost resistance引用本文复制引用
滕超,曲玲玉,师雨梦,朱运平,孙宝国,李秀婷..传统面食发酵剂中酵母菌的筛选及性能研究[J].中国食品学报,2017,17(11):74-81,8.基金项目
国家重点研发计划项目(2017YFD 0400206) （2017YFD 0400206）
国家自然科学基金项目(31671793,31201449) （31671793,31201449）
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506) （IDHT20130506）
