混合发酵馒头中酵母菌和乳酸菌互生关系研究  

Research on the Mutual Reinforcing Effect of the Saccharomycetes and the Lactic Acid Bacteria of the Mixed Fermentation Buns

作　　者：徐莹[1] XU Ying(Baotou Light Industry Vocational Technical College,Baotou 014035,China)

机构地区：[1]包头轻工职业技术学院,内蒙古包头014035

出　　处：《食品安全导刊》2022年第27期54-56,共3页China Food Safety Magazine

摘　　要：通过对酵母菌和乳酸菌单菌种及混合菌种的发酵馒头面团和馒头制品的pH值、滴定酸度(TTA值)等参数进行测定,发现添加混合菌种发酵的馒头在发酵中pH值变化和滴定酸度值变化与其他2个样品趋势不同,同时保质期也有延长,由此得出酵母菌和乳酸菌存在相互促进的关系。It is summarized that the trends of the ph levels,the titration acidity levels and the other two samples are different and speculated that the trends are related to the mutual reinforcing effect between the saccharomycetes and the lactic acid bacteria when the mixed culture is added into the steamed buns by testing the parameters of the ph levels,the titration acidity levels,etc.of the fermented steamed bread doughs and the steamed buns with the single and blended cultures of the saccharomycetes and the lactic acid bacteria.At the same time,the shelf life is also extended,which shows that there is a mutually reinforcing relationship between saccharomycetes and lactic acid bacteria.

关 键 词：乳酸菌 酵母菌 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]