Saccharomyces cerevisiae在菠萝果汁牛奶中的生长研究  

Studies on the Growth of Saccharomyces cerevisiae in the Mixture of Milk and Pineapple

作　　者：李理[1] 马栋[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品研究与开发》2010年第8期151-156,共6页Food Research and Development

基　　金：广东省科技攻关项目(2005B10401006)

摘　　要：以克鲁维酵母LAF-4作对照,研究酿酒酵母SCY1在菠萝果汁复合脱脂乳中的生长情况,研究温度以及葡萄糖、蔗糖、乳糖对两个菌株生长的影响。结果表明,菌株LAF-4适宜的生长温度为32℃～35℃,而菌株SCY1适宜的生长温度为32℃;菌株LAF-4可以利用蔗糖、乳糖及葡萄糖,在牛乳中生长良好,而菌株SCY1不可以利用乳糖,在牛乳中的生长受到限制,但是通过在牛乳中加入蔗糖、葡萄糖或者添加菠萝果汁均可以改变这种情况,使SCY1较快生长;菌株LAF-4发酵的产品有浓郁的香味,酒和气体的量较少,菌株SCY1发酵后的产品有比较多的气体和酒香。The influence of temperature and different carbohydrates（glucose,sucrose and lactose）on the growth of Saccharomyces cerevisiae（SCY1）and Kluyveromyces marxianus（LAF-4）in the mixture of milk and pineapple juice was investigated.The results indicated：The optimum temperature for LAF-4 was 32℃-35℃,but the optimum temperature for SCY1 was 32℃.LAF-4 grew well in milk for it is able to use glucose,sucrose and lactose as carbon resource,SCY1 did not grow well in milk for it is not able to use lactose but grew well when glucose or sucrose,pineapple juice was added to the milk.The products fermented by LAF-4 were rich in fruits flavors,but lack of bouquet and bubble.On the contrary,the products fermented by SCY1 were rich in bouquet and bubble.

关 键 词：酿酒酵母SCY1 克鲁维酵母LAF-4 牛奶 菠萝果汁 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]