混合发酵生产馒头菌种的筛选  

Screening strains for co-fermenting Mantou

作　　者：胡丽花[1] 苏东民[1] 苏东海[2] 辛秀兰[2] 

机构地区：[1]河南工业大学,河南郑州450052 [2]北京电子科技职业学院,北京100029

出　　处：《食品工业科技》2010年第11期203-205,337,共4页Science and Technology of Food Industry

基　　金：北京市自然科学基金资助项目(5093026);北京市教委科技计划面上项目(KM200900002003)

摘　　要：传统馒头制作属于自然杂菌混合发酵,传统发酵使其具有独特风味。本研究主要是从传统的馒头发酵剂中筛选性能优良,适于馒头混合发酵的酵母菌和乳酸菌。通过对采集到的14个样品中的微生物进行分离、筛选、复筛,筛得性能较好的酵母菌和乳酸菌各15株,酵母菌中尤以Sq4-3、Sq7-2、Sq9-2、Sq9-4和JZ1-4的发酵性能最好。最后挑选酵母菌Sq4-3与5株代表性乳酸菌进行馒头混合发酵实验,结果表明不同乳酸菌对馒头品质的影响不同,其中添加Sq2·2的酸面团发酵的馒头总体感官评分最高,为7·56分。Traditional Mantou was fermented by natural mixed starter cultures with unique flavor. In this study,the purpose is to screen lactic acid bacterias and yeasts from traditional starter cultures of Mantou,which have fine performance and are appropriate to co-ferment Mantou.The microorganisms of 15 LABs and 15 yeasts were obained from 14 samples through separating, screening and re-screening, especially the best strains were Sq4-3, Sq7-2,Sq9-2,Sq9-4 and JZ1-4 among yeasts.Eventually Sq4-3 and 5 representative strains among lactic acid bacterias were chosen to co-ferment Mantou.The results showed that different LAB had different effect on quality of Mantou.Mantou fermented by sourdough adding Sq2.2 have the highest score for the overall sense 7.56 points.

关 键 词：乳酸菌 酵母菌 筛选 馒头 

分 类 号：TS201.3[轻工技术与工程—食品科学]