4株鲜酵母菌株抗冻性及产气性能比较  

Comparison of the Freeze-tolerance and Gassing Power among Four Fresh Yeast Strains

作　　者：匡金宝[1] 卢发[2] 张天平[2] 肖冬光[1] 

机构地区：[1]天津科技大学轻工发酵工程系,天津300222 [2]安琪酵母股份公司,湖北宜昌443000

出　　处：《酿酒科技》2006年第12期54-56,共3页Liquor-Making Science & Technology

摘　　要：比较4株鲜酵母菌株在-20℃下的抗冻性以及酵母用量分别为3.2%,1.0%,0.75%和0.5%下的无糖活力。结果发现,FX-2和FX-8属于低糖鲜酵母菌株,NHS01和NHS02为高糖酵母菌株。高糖鲜酵母在-20℃下的抗冻性要好于低糖鲜酵母;在无糖面团制作中,酵母用量为3.2%时,发酵1 h,低糖鲜酵母活力高出高糖鲜酵母活力36.75%;酵母用量为0.75%时,高糖鲜酵母活力同低糖鲜酵母活力相差不到8%。所以,在进行鲜酵母菌种挑选时,选用高糖酵母更加合适。The freeze-tolerance at below -20 ℃ and gassing power in the addition of 3.2 %,1.0 %,0.75 % and 0.5 % yeast in lean dough were compared among four fresh yeast strains. As a result, FX-2 and FX-8 were high-sugar fresh yeast strains, and NHS01 and NHS02 were low-sugar fresh yeast strains. High-sugar fresh yeast strains were better than low-sugar fresh yeast strains in the freeze-tolerance; when 3.2 % yeast was added into the lean dough and then fermented for an hour, gassing power of low-sugar fresh yeast strains was 36.75 % higher than that of high-sugar fresh yeast strains; whereas gassing power of high-sugar fresh yeast was less than 8.0 % lower than that of low-sugar fresh yeast as the yeast dosage was 0.75%. Thus high-sugar yeast was the better choice during fresh yeast strains selection.

关 键 词：高糖鲜酵母 低糖鲜酵母 抗冷冻 产气性能 

分 类 号：TS261.11[轻工技术与工程—发酵工程]