生香酵母的筛选、鉴定及其对杂粮面包品质的影响  

Screening and identification of Aroma-producing yeast and its effect on the quality of coarse grain bread

作　　者：魏子豪 李智刚 刘子康 刘蔚宇 陈思雨 伍金娥 WEI Zihao;LI Zhigang;LIU Zikang;LIU Weiyu;CHEN Siyu;WU Jine(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《武汉轻工大学学报》2025年第2期14-20,I0001,共8页Journal of Wuhan Polytechnic University

基　　金：大宗粮油精深加工教育部重点实验室开放课题(编号:2020JYBQGDKFB02).

摘　　要：本研究从米酒酒曲中分离出具有优良发酵和产香特性的生香酵母,筛选并鉴定其中发酵香气最优异的菌株,分析其生长发酵特性,并探究其对发酵面团与杂粮面包的香气成分的影响。研究结果表明,分离筛选得到两株优异性状的酵母菌,经鉴定分别为扣囊复膜酵母(Saccharomycopsis fibuligera)与酿酒酵母(Saccharomyces cerevisiae),其产酯量分别为10.73 g/L和9.77 g/L,采用生香酵母发酵的杂粮面包在感官评价中得分较高,面包的香气融合了果味、酒香及藜麦烘烤后的清香。GC-IMS的进一步分析显示,正辛醛、乙酸丁酯、顺-4-庚烯醛等关键香气成分在添加了生香酵母的杂粮面包中的含量显著高于对照组。本研究结果显示生香酵母在改良杂粮面包的香气上起到了积极的作用。In This study,Aromata-producing yeasts with excellent fermentation and aroma-producing characteristics isolated from rice wine koji were used to screen and identify the strains with the best fermentation aroma,analyze their growth and fermentation characteristics,and explore their effects on the aroma components of fermented dough and coarse grain bread.The results showed that Two yeast strains with excellent characteristics were isolated,screened,and identified as Saccharomycopsis fibuligera and Saccharomyces cerevisiae.The ester yields were 10.73 g/L and 9.77 g/L.Coarse-grain bread fermented by aroma-producing yeast received higher score in the sensory evaluation,and the aroma of bread was a combination of fruit,wine,and the fragrance of quinoa after baking.Further analysis by GC-IMS showed that the contents of n-octanal,butyl acetate,(E)-4-heptenal,and other key aroma components in bread containing aroma-producing yeast were significantly higher than those in the control group.The above results suggest that aroma-producing yeast played a positive role in improving the aroma of coarse cereal bread.

关 键 词：生香酵母 生长特性 面团发酵 藜麦杂粮面包 香气特征 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]