抗冻酵母的筛选及发酵特性研究  

Screening of freeze-tolerant yeasts and their bread dough fermentative properties

作　　者：薛美翠 汪立平 郝彦利 王正全 赵勇 黄宇良 XUE Mei-cui;WANG Li-ping;HAO Yan-li;WANG Zheng-quan;ZHAO Yong;HUANG Yu-liang(College of Food Science and Technology, Shanghai Ocean University, Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China;College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing ＆ Preservation, Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院食品热加工工程技术研究中心,上海201306 [2]上海洋大学食品学院上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品与机械》2018年第4期6-11,共6页Food and Machinery

基　　金：国家自然科学基金青年基金项目(编号：31401486);上海市科学技术委员会工程中心建设项目(编号：11DZ2280300)

摘　　要：采用模拟面团预发酵法筛选出应用于冷冻面团的菌株,研究菌株胞内化合物含量与其抗冷冻能力、相对发酵力的相关性,并且根据菌株菌落形态和26SrDNA序列分析法鉴定抗冻性能或发酵性能优良的菌株。结果表明,4个样品中筛选了7株酵母菌,存活率为9%~86%,相对发酵力为9%~67%,其中菌株Y-3的存活率较高,达到86%,菌株H-1的相对发酵力最高,达到67%。相关性分析结果表明,细胞存活率与海藻糖含量、甘油、脯氨酸含量呈正相关,与精氨酸、天冬氨酸、谷氨酸及相对发酵力呈负相关;相对发酵力与天冬氨酸、谷氨酸含量呈显著正相关,与海藻糖、甘油、脯氨酸、精氨酸呈负相关。菌株鉴定结果表明,菌株Y-3为汉逊德巴利酵母(Debaryomyces hansenii),菌株H-1为酿酒酵母(Saccharomyces cerevisiae)。综合抗冷冻性能、发酵力和食用安全性,后续研究拟将菌株Y-3和H-1进行混合发酵,最终应用于冷冻面团的制作。Freeze-tolerance is a necessary characteristic of yeast used in frozen dough.Target freeze-tolerant strain was screened using liquid fermentation（LF）medium method,applied for frozen dough production,and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed.The isolated strain was identified mainly by morphologic observation and 26 SrDNA gene sequence analysis.The results showed that seven strains were selected from four various sourdoughs,their freeze-tolerance rate ranged from 9%~86%,and relative fermentation ability ranged from 9% ~67%.Two strains,Y-3 and H-1,had highest survival ratio of 86% and highest relative fermentation ability of 67%,respectively.The result of correlation analysis showed that survival ratio was significantly positively correlated with trehalose, glycerol, proline level, but negatively correlated with arginine,aspartic acid,glutamate and relative fermentation ability;relative fermentation ability was significantly positively correlated with aspartic acid and glutamate,and negatively correlated with trehalose,glycerol,proline and arginine level.Strain Y-3 was identified as Debaryomyces hansenii,and strain H-1 was identified as Saccharomyces cerevisiae.Comprehensive consideration of freeze-tolerance,fermentative ability and safety,mixed fermentation of Y-3 and H-1 will be used to produce of frozen dough.

关 键 词：抗冻酵母 存活率 相对发酵力 胞内化合物 

分 类 号：TS201.3[轻工技术与工程—食品科学]