耐冻性面包酵母菌种的选育及其特性的研究  

Isolation and Characterization of a Freeze-tolerant Baker's Yeast

作　　者：李楠[1] 奚震[2] 任云霞[1] 叶樱[2] 李红芬[1] 汪小芬[1] 

机构地区：[1]天津商学院食品生物科学与工程系 [2]天津市工业微生物研究所,天津300221

出　　处：《食品与发酵工业》2003年第11期55-59,共5页Food and Fermentation Industries

摘　　要：通过对实验室保藏和市售的面包酵母进行耐冻性测定 ,以存活率为主要指标 ,选育出 1支耐冻性良好的菌株 (FTY 5 ) ,在 -2 0℃条件下冷冻保存 5 6d ,存活率达 90 %以上。并且通过冷冻贮藏、耐糖性、产气性和生长曲线测定等实验对该菌株的特性进行了研究 ,在此基础之上采用正交实验确定了糖蜜培养基的配方和培养条件。A freeze-tolerant baker's yeast (FTY-5), which had the survival rate of more than 90% at -20℃ for 56 days, was isolated from the strains preserved in the laboratory or obtained from the market. The FTY-5's features of freeze-storage, sugar-tolerance, gas-production and growth curve were studied. The optimal culture medium and the culture conditions using industrial cane molasses were determined by orthogonal experiment.

关 键 词：耐冻性 面包酵母 存活率 冷冻面团 选育 糖蜜培养基 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]