河南传统酸面团中酵母菌的筛选鉴定及其发酵性能的研究  

Screening,identification and fermentability of yeast isolated from traditional sourdough in Henan

作　　者：李斌 杜帆帆 袁嘉璐 黄维鹏 杨孝祖 李越 LI Bin;DU Fanfan;YUAN Jialu;HUANG Weipeng;YANG Xiaozu;LI Yue(College of Food and Biological Engineering(Liquor College),Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;College of Agriculture,Henan University of Science and Technology,Luoyang 471000,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院(酒业学院),河南郑州450046 [2]河南科技大学农学院,河南洛阳471000

出　　处：《中国酿造》2025年第4期139-143,共5页China Brewing

基　　金：河南省科技攻关项目(212102110086);河南省工业微生物资源与发酵技术重点实验室开放课题项目(HIMFT20210102);河南牧业经济学院博士科研启动资金项目(2021HNUAHEDF013)。

摘　　要：为了获得传统酸面团专用优良酵母菌,采用传统培养分离方法从郑州、南阳、安阳、周口、商丘、三门峡6地采集的传统酸面团样品中分离纯化酵母菌,通过分子生物学技术对其进行菌种鉴定,并对其发酵性能进行研究。结果表明,分离纯化得到9株酵母菌,经鉴定,1株为扣囊复膜酵母(Saccharomycopsis fibuligera),8株为酿酒酵母(Saccharomyces cerevisiae)。9株酵母菌的耐酸及耐乙醇能力不同,其中菌株Y2-1的耐受性较好,可耐受pH 1.5、乙醇体积分数为16%的环境。随着发酵时间的延长,添加不同酵母菌的酸面团的滴定酸度呈现上升趋势,pH值呈现下降趋势,面团体积逐渐增大,其中,酿酒酵母Y2-1发酵3 h时可以使面团的体积增加1.23倍。综上,酿酒酵母Y2-1的耐受性较好、发酵力最强,可作为优良菌株为后续直投式发酵剂的开发提供理论支持。In order to obtain special yeast strains for sourdough,yeasts were isolated from traditional sourdough in Zhengzhou,Nanyang,Anyang.Zhoukou,Shangqiu and Sanmenxia by the method of traditional cultivation and separation methods.These tested strains were identified by molecular biology techniques and their fermentability were researched.The results showed that 9 strains were isolated and purified.1 strain was identified as Saccharomycopsis fibuligera and 8 strains were identified as Saccharomyces cerevisiae.The 9 strains had different acid and ethanol tolerance.Strain Y2-1 had better tolerance,which could tolerate pH 1.5 and ethanol 16%.With the extension of fermentation time,the titration acidity of dough with different yeast addition showed an overall upward trend,while the pH value showed an overall downward trend.The volumes of the doughs increased gradually.Strains Y2-1 could increase the volume of dough by 1.23 times after fermentation for 3 h.To sum up,S.cerevisiae Y2-1 had better tolerance and the fermentation ability was the strongest,which could be used as an excellent strain to provide theoretical support for the development of direct delivery starter.

关 键 词：酸面团 酵母菌 筛选 鉴定 耐受性 发酵力 

分 类 号：TS201.3[轻工技术与工程—食品科学]