两株抗氧化活性酵母的鉴定及对乳成分的影响  

Identification of two yeast stains with antioxidant activity and their effects on the main component of bovine milk

作　　者：陈历水[1,2] 马莺[1] 丁庆波[2] 刘巧红[1] Jean Louis MAUBOIS 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,哈尔滨150090 [2]中粮集团有限公司创新管理部食品研发中心,北京100020 [3]法国农业科学研究院雷恩乳品中心,雷恩35042

出　　处：《哈尔滨工业大学学报》2010年第12期1932-1937,共6页Journal of Harbin Institute of Technology

摘　　要：为获得有抗氧化活性的工业用酵母菌株,对2株来源于原料乳中有较强抗氧化活性的酵母菌进行鉴定.根据菌株的表型、生理生化特征和基因型的特性,初步将这2株菌鉴定为毕赤氏发酵酵母(Pichia fermentans).将这2株酵母菌在高温灭菌(UHT)牛乳中培养以研究其对牛乳主要成分的影响,结果表明:这2株酵母能在UHT牛乳中产乙醇,具有促进蛋白水解活性与脂肪水解活性的能力,能有效提高乳中的游离氨基酸和脂肪酸的含量.To obtain industrial yeast strains with antioxidant activity,identification of two yeasts with excellent antioxidant activity,which were isolated from raw milk,were carried out in this paper.Based on their morphological,biochemical,physiological and genotypic characterization,two strains were identified as Pichia fermentans.Then,the influence of these two strains on the main components in the milk was further evaluated by incubating in ultra high temperature（UHT）-processed bovine milk.The results indicated that both of these two strains were able to produce ethanol and facilitate proteolysis and lipolysis,and increased the content of free amino acid and fatty acid in the UHT milk.

关 键 词：PICHIA fermentans 鉴定 乳糖发酵 蛋白水解活性 脂肪水解活性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]