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当前位置: 首页 > 文章 > 泡菜、豆酱中产香酵母菌的筛选及其在面包制作中的应用 食品科学 2014,35 (23) 155-160
Position: Home > Articles > Screening of Aroma-Producing Yeast from Pickled Cabbage and Bean Paste and Its Application in Bread Fermentation FOOD SCIENCE 2014,35 (23) 155-160

泡菜、豆酱中产香酵母菌的筛选及其在面包制作中的应用

作  者：
王刚;邢家溧;印伯星;房东升;田丰伟;刘小鸣;张秋香;张灏;陈卫
单  位：
江南大学食品学院;扬州市扬大康源乳业有限公司
关键词：
传统发酵食品;产香酵母;筛选;发酵力;面包
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。
译  名：
Screening of Aroma-Producing Yeast from Pickled Cabbage and Bean Paste and Its Application in Bread Fermentation
作  者：
WANG Gang;XING Jia-li;YIN Bo-xing;FANG Dong-sheng;TIAN Feng-wei;LIU Xiao-ming;ZHANG Qiu-xiang;ZHANG Hao;CHEN Wei;School of Food Science and Technology, Jiangnan University;Kangyuan Dairy Co. Ltd., Yangzhou University;State Key Laboratory of Food Science and Technology, Jiangnan University;
关键词：
traditional fermented food;;aroma-producing yeast;;screening;;fermentation ability;;bread
摘  要：
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.

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