传统发酵蔬菜汁中一株酵母菌的鉴定及其凝固豆乳机理的研究  

Identification of A Yeast in the Traditional Fermented Vegetable Juice and Its Soymilk-Clotting Mechanism

作　　者：杨佐毅[1] 李理[2] 

机构地区：[1]广东工业大学环境科学与工程学院,广东广州510006 [2]华南理工大学食物蛋白工程研究中心,广东广州510640

出　　处：《大豆科学》2008年第4期648-653,共6页Soybean Science

基　　金：广东工业大学博士基金资助项目(073018)

摘　　要：对传统发酵蔬菜汁中筛选出的酵母菌SCY1进行了豆乳凝固条件与机理的研究,经生理生化、分子生物学鉴定该菌株为酿酒酵母属,将其接种于豆乳中可在发酵7h后发生凝固,最佳凝固温度为35℃,最佳初始pH值为6.2。采用HPLC对微生物凝乳的测定表明,凝固的豆乳中乳酸和醋酸含量分别为0.099%和0.098%,而采用合成底物测得菌株的内肽酶活力不高。研究表明酵母菌SCY1凝固豆乳的机理主要为产酸凝乳,内肽酶对凝固豆乳的风味形成可能起到促进作用。The soymilk-clotting conditions and mechanism of the strain SCY1, isolated from the traditional fermented vegetable juice ,were studied in this research. The strain was identified as Saccharomyces cerevisiae according to its biological, biochemical and molecular properties ; and it can coagulate soymilk at 7 h after inoculation, the optimum soy- clotting temperature and initial pH value was 35℃ and 6.2. The concentration of lactic acid and acetyl acid in clotting soymilk were 0. 099% and 0. 098% （ detected by HPLC）, but little endopeptidase activities of the isolated strain were detected by the method of synthetic substrates. It was showed that the clotting mechanism of the strain SCY1 was mainly the effect of the organic acid, and the endopeptidase could contribute to the flavor of the clotting soymilk.

关 键 词：发酵蔬菜汁 酵母菌 凝固豆乳 内肽酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]