对从面包中筛选酵母菌及其发酵特性的研究  

The research of screening yeast from the bread and its fermentation characteristics

作　　者：蒋瑾[1] 魏练平[1] 余梅[1] 蒋立科[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036

出　　处：《中国微生态学杂志》2011年第2期127-130,共4页Chinese Journal of Microecology

基　　金：国家农业部农计函[2004]514号(抗黄曲霉天然香精复合油及其制剂科技成果转化项目)

摘　　要：目的从野生酵母筛选出对可溶性糖产生既可氧化又可还原、并发生反式反应的酵母菌株,使其能应用于相关物质的生物合成。方法对从面包中滋生出多种的野生菌落采用依形态、使易糖氧化为主要特征筛选出野生酵母菌落。结果从3株野生菌株(JM1、JM2、JM3)中筛选出JM1,该菌株能使体内发生反式催化的氧化反应。结论该菌株适宜的生长条件为:pH 5.5,温度28℃,最适碳源为葡萄糖,最佳氮源为蛋白胨,发酵时间36 h。在最适条件下,最终酒精度能达到9.8°。Objective The strain was screened from wild yeast strains for soluble sugar oxidation-reduction reaction and trans-reaction.It could apply to the relevant material biosynthesis.Method In this paper,through the bread breed various wild yeast strains,wild yeast strains were screened from adopting with major features of morphological and tending to oxidize sugar.Result In this paper,JM1 was screened from three wild yeast strains（JM1、JM2、JM3）,this strain could make the oxidative reaction of trans-catalysis in vivo.Conclusion This strain appropriate growth conditions for：the best pH value is 5.5,the best temperature is 28 ℃,the best carbon sources is glucose,the best nitrogen sources is peptone,and fermentation time in 36 hours,in the optimum condition,measured end alc ° reach to 9.8.

关 键 词：面包 筛选 酵母菌 发酵能力 

分 类 号：TS202.3[轻工技术与工程—食品科学] Q935[轻工技术与工程—食品科学与工程]