酸面团酵母菌Sy22的分离与发酵性能评价  

Fermentation performance of yeast Sy22 isolated from sourdough

作　　者：杨雪娟[1] 潘向辉[1] 李姗姗[1] 裴家伟[1] 张柏林[1] Moneta Jadwiga 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]罗兹技术大学发酵工程与工业微生物系

出　　处：《河北农业大学学报》2012年第5期83-87,共5页Journal of Hebei Agricultural University

基　　金：益生菌定向筛选与功能开发关键技术(2008AA10Z335);乳酸菌特色资源库及乳酸菌发酵剂和代谢工程技术研究(2011AA100902)

摘　　要：为了获得性能优良的面团发酵菌株,本试验从来自内蒙古的发酵酸面团中分离获得5株酵母菌株,分别对其发酵性能进行测定,最终选取性能优良菌株Sy22进一步研究。基于形态学、生理生化试验以及26SrDNAD1/D2区序列分析综合测试结果,菌株Sy22被鉴定为酿酒酵母(Saccharomyces cerevisiae)。在30℃下发酵12h,分别对单独添加该菌株面团的发酵性能以及该菌株与类食品乳杆菌412联合发酵面团的发酵性能、活菌数进行研究,结果显示:单一酵母菌株发酵后,面团pH由6.07降至5.36,滴定酸度由3.6°T增加到5.02°T,发酵力为0～1.32%;联合菌株发酵后,酸面团pH由5.58下降至3.85,滴定酸度由5.24°T增加到14.02°T,发酵力为0～1.79%,酸面团中的酵母菌活菌数为8.2×108 CFU/g,乳杆菌412活菌数为9.6×109 CFU/g。由此得出,菌株Sy22可单独作为面团发酵菌株使用,能很好的参与面团的发酵;与类食品乳杆菌412联合后发酵能力好,并表现出良好共生性。In order to get good dough fermentation strains, five yeast strains isolated from fer mented sourdough from Inner Mongolia of China were screened according to their growing per formance. Among the 5 strains, strain Sy22 showed the best growth during dough fermenta tion process. Strain Sy22 was identified as Saccharornyces cerevisiae according to its morpho logical, physiological and biochemical properties as well as 26SrDNA of the D1/D2 sequence data. Fermented at 30℃ for 12 h, respectively, the dough fermentation performance of strain Sy22 as well as the combination of strain Sy22 and Lactobacillus paralimentarius 412 dough fermentation performance, the number of viable ceils were studied. The results showed that, after single yeast strain fermentation, dough pH decreased from 6.07 to 5. 36, its titratableacidity was increased from 3.6°T to 5.02°T and a fermenting power from 0 to 1.32% （calculat ed as release volume of COz）. Combined strains fermentation sourdough had a decreased pH from 5.58 to 3.85, and its titratable acidity was increased from 5.24°T to 14.02°T, together with a fermenting power from 0 to 1.79%, The number of viable cells was 8.2× 108CFU/g for strain Sy22, and 9.6 × 109CFU/g for L. paralimentarius 412. The results also showed that the yeast strain Sy22 should be very promising for the use as sourdough starter in steamed bread making, and could be involved in the fermentation of the sourdough. Its combination with L. paralimentarius 412 was found to have good fermentation capacity, and showing a good symbiotic between them.

关 键 词：酵母菌Sy22 类食品乳杆菌412 酸面团 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]