传统酸面团中酵母菌的筛选鉴定及耐逆境性研究  

Screening Identification and Adversity Tolerance of Yeast from Traditional Sour Dough

作　　者：王猛 王梦珂 黄雪松 潘静 吴军林 朱思明 WANG Meng;WANG Mengke;HUANG Xuesong;PAN Jing;WU Junlin;ZHU Siming(School of Life and Geographic Sciences,Kashi University,Kashi,Xinjiang 844000,China;School of Food Science and Engineering,Guangdong Ocean University,Yangjiang,Guangdong 529500,China;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510000,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆喀什844000 [2]广东海洋大学食品科学与工程学院,广东阳江529500 [3]华南理工大学食品科学与工程学院,广东广州510000

出　　处：《农产品加工》2025年第5期63-67,71,共6页Farm Products Processing

基　　金：喀什大学2023年研究生科研创新项目(KD2023KY052);新疆生产建设兵团农九师科技计划项目(2023JS020);广东省科技计划项目(SDZX2022041,SDZX2023036,SDZX202303);广东省重点研发计划项目(2023B0202040002)。

摘　　要：为从传统酸面团中筛选出耐逆境性良好的酵母菌株,在PDA培养基上进行多次分离纯化,采用生化鉴定和分子生物学鉴定等方法确定为酿酒酵母。结果获得了耐高温和耐低pH值的酵母菌株R1、耐SO_(2)菌株R2、耐乙醇和葡萄糖菌株R3;其抗高温能力:R1>R2>R3,抗酸能力:R1>R3>R2,乙醇耐受性:R3>R1>R2,耐高葡萄糖能力:R3=R2>R1;耐高SO_(2)能力:R2>R3>R1;经感官鉴定,以甘肃地区获得的馒头产品口感品质最好。上述结果丰富了筛选高耐逆境性酵母菌的经验,也为开发酸面团发酵剂或新型面团产品奠定了基础。In order to screen the adversity tolerance from traditional noodle dough,a multi separation and purification process was done through a PDA medium,and a biochemical appraisal method and a molecular biology identification method were done to identify the dough yeas as a brewing yeast.Results showed that high temperature and low pH tolerance strain R1,SO_(2) tolerance strain R2,ethanol and glucose tolerance R3 have been obtained.Their anti-high temperature ability was in the order of R1>R2>R3,their acid-resistance ability was in the order of R1>R3>R2,their ethanol resistance ability order was R3>R1>R2,their glucose tolerance ability order was R3=R2>R1,and their SO_(2) tolerance ability order was R2>R3>R1.After an official appraisal,the taste quality of by the steamed buns obtained from Gansu area is the best.The above results have enriched the experience of screening high-resistance yeast,and also laid a foundation for the development of new dough products.

关 键 词：酸面团 酿酒酵母 筛选鉴定 分子生物学鉴定 耐逆境性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]