籽粒苋营养面包酵母菌的分离与鉴定  

Screening and Identification of Yeast for Production of Bread from Grain Amaranth

作　　者：赵娜[1] 程金芝[1] 

机构地区：[1]白城师范学院,吉林白城137000

出　　处：《食品研究与开发》2015年第24期168-171,共4页Food Research and Development

基　　金：白城师范学院青年基金项目(2014C30号)

摘　　要：从自然发酵的籽粒苋营养面包的生面团中分离得到一株具有潜在应用价值的产香味酵母菌Y-21菌株。通过常规的形态和生理生化特性以及ITS r DNA鉴定为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),并对其菌株进行发酵性能测试。结果表明Y-21菌株的最适发酵温度为30℃,p H为5.5,在籽粒苋杂粮面包发酵与烘焙应用的初步研究中,面团发酵效果良好,可以充分发挥籽粒苋面包的独特风味,具有潜在的应用价值。A aroma-producing yeast of strain named as strain Y-21 was screened from sourdough of Grain amaranth Bread by spontaneous fermentation. Morphological characteristics, physiological and biochemical tests and ITS r DNA sequence analysis revealed that it belonged to the species Hanseniaspora uvarum. In addition, the properties of strains Y-21 were also studied. The results showed that the optimal p H were 5.5.Preliminary studies on bread fermentation using Y-21 strain indicated that bread products showed good and unique aroma, This aroma-producing yeast will have potential applications in baked products.

关 键 词：籽粒苋 面包酵母菌 分离 鉴定 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]