馒头老酵子中酵母菌的分离鉴定及发酵特性分析
|
摘要
从馒头老酵子中分离纯化得到三株酵母菌(Y-1、Y-2、Y-3),以这三株酵母菌为研究对象,研究其发酵性能的差异。经ITS区序列分析后,鉴定Y-1与Y-2为酿酒酵母,Y-3为阿氏丝孢酵母。结果表明,Y-1与Y-2这两株酿酒酵母的生长能力比Y-3阿氏丝孢酵母强;Y-1的最适生长温度是28℃,Y-2的最适生长温度是28～32℃,Y-3的最适生长温度是36℃;Y-1最适生长pH为5.1～5.6,Y-2最适生长pH为5.1,Y-3最适生长pH为4.1;酵母菌发酵面团能力及液化力、糖化力、酯化力都显示Y-2>Y-1>Y-3。通过对三株酵母菌发酵性能的分析发现,酿酒酵母发酵性能优于阿氏丝孢酵母。
Three yeast strains(Y-1,Y-2 and Y-3)were isolated from the Jiaozi. The yeasts were used to study the differences in the fermentation performance. After the analysis of ITS sequence,Y-1 and Y-2 were identified as Saccharomyces cerevisiae and Y-3 was the Trichosporon asahii. The results showed that the growth of Y-1 and Y-2 were stronger than Y-3,the optimum growth temperature of the three yeast strains were 28,28～32 and 36 ℃,respectively. The optimum growth pH of the three yeast strains were 5.1～5.6,5.1 and 4.1,respectively. Fermentation ability,liquefaction power,saccharification power and esterification power all showed Y-2>Y-1>Y-3.Therefore,through the analysis of the fermentation performance of the three yeast strains,it was found that the performance of Saccharomyces cerevisiae was better than Trichosporon asahii.
Three yeast strains(Y-1,Y-2 and Y-3)were isolated from the Jiaozi. The yeasts were used to study the differences in the fermentation performance. After the analysis of ITS sequence,Y-1 and Y-2 were identified as Saccharomyces cerevisiae and Y-3 was the Trichosporon asahii. The results showed that the growth of Y-1 and Y-2 were stronger than Y-3,the optimum growth temperature of the three yeast strains were 28,28～32 and 36 ℃,respectively. The optimum growth pH of the three yeast strains were 5.1～5.6,5.1 and 4.1,respectively. Fermentation ability,liquefaction power,saccharification power and esterification power all showed Y-2>Y-1>Y-3.Therefore,through the analysis of the fermentation performance of the three yeast strains,it was found that the performance of Saccharomyces cerevisiae was better than Trichosporon asahii.
引文
[1]王大一. 酵子制作老面馒头特性研究[D]. 郑州:河南工业大学,2016.
[2]Li Z,Li H,Bian K. Microbiological characterization of traditional dough fermentation starter(Jiaozi)for steamed bread making by culture-dependent and culture-independent methods[J]. International Journal of Food Microbiology,2016,234:9-14.
[3]Zhang G H,Tao W U,Sadiq F A,et al. A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough[J]. Journal of Zhejiang Univesig:Scien B,2016,17(10):787-797.
[4]张守文.面包酵母的功能特性与科学使用方法[J]. 食品科技,2002(4):31-34.
[5]管璐静. 复合发酵剂的配方及其对馒头品质的影响[D]. 无锡:江南大学,2017.
[6]Li Z,Li H,Deng C,et al. Effect of mixed strain starter culture on rheological properties of wheat dough and quality of steamed bread[J]. Journal of Texture Studies,2014,45(3):180-186.
[7]丁长河,戚光册,张建华,等. 传统起子(酵头)的微生物分析及其对馒头品质的影响[J]. 食品科学,2007,28(4):69-74.
[8]Liu T J,Yun L I,Shi-rong W U,et al. Isolation and Identification of bacteria and yeast from Chinese traditional sourdough[J]. Modern Food Science & Technology,2014,30(9):114-120 and 148.
[9]Liu T,Li Y,Sadiq F A,et al. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread[J]. Food Chemistry,2018,242:404-411.
[10]石威. 自然发酵豆渣中微生物分离、鉴定及混合发酵豆渣产品的研制[D]. 南昌:南昌大学,2012.
[11]李良凤. 浆水中益生菌群的研究及浆水发酵工艺的研究[D]. 西安:陕西科技大学,2013.
[12]杨敬雨,刘长虹. 中国传统酵子的工业化[J]. 食品研究与开发,2007,28(2):164-166.
[13]Robinson J P,Harris S A,Juniper B E. Taxonomy of the genus Malus mill(Rosaceae)with emphasis on the cultivated apple,Malus domestica Borkh[J]. Plant Systematics and Evolution,2001,226(1-2):35-58.
[14]李勤. 三种酵母菌生长曲线对比研究[J]. 食品与发酵科技,2014,50(4):39-41.
[15]王雪婷,廖钰婷,何瑞,等. 传统酸面团中优良菌种的筛选、鉴定及在苦荞麸皮馒头中的应用[J]. 食品科技,2017(2):156-164.
[16]Elmehdi H M,Page J H,Scanlon M G. Evaluating dough density changes during fermentation by different techniques[J]. Cereal Chemistry,2007,84(3):250-252.
[17]张良,赖家美,张宿义,等. 泸型酯化曲在制曲过程中生化性能变化的研究[J]. 食品工业科技,2010(3):203-206.
[18]王耀,范文来,徐岩,等. 浓香型大曲中酯化酶测定方法的研究[J]. 酿酒,2003,30(2):18-21.
[19]陈源源,陈浩,石贵阳,等. ITS序列在酵母批量分子鉴定中的适应性[J]. 食品与发酵工业,2012,38(4):11-14.
[20]Regodon J A,Perez F,Valdes M E,et al. A simple and effective procedure for selection of wine yeast strains[J]. Food Microbiology,1997,14(3):247-254.
[21]岳希洁,蒋雪薇,罗晓明,等. 酿酒酵母温度敏感性突变株的选育[J]. 食品与机械,2016,32(8):9-12.
[22]王雪莹.优质甜橙果酒酵母分离、筛选及发酵特性研究[D]. 重庆:西南大学,2013.
[23]王玉霞.阿氏丝孢酵母(Trichosporon asahii)β-葡萄糖苷酶及葡萄糖苷类风味物质水解机制的研究[D]. 无锡:江南大学,2012.
[24]韩婵娟. 传统酵子制作工艺的研究[D]. 郑州:河南工业大学,2010.
[25]Zheng X W,Yan Z,Han B Z,et al. Complex microbiota of a Chinese“Fen”liquor fermentation starter(Fen-Daqu),revealed by culture-dependent and culture-independent methods[J]. Food Microbiology,2012,31(2):293-300.
[26]张秀红,马冰,李素琴,等.清香型大曲淀粉水解酶测定方法研究[J]. 酿酒科技,2012(10):115-118.
[2]Li Z,Li H,Bian K. Microbiological characterization of traditional dough fermentation starter(Jiaozi)for steamed bread making by culture-dependent and culture-independent methods[J]. International Journal of Food Microbiology,2016,234:9-14.
[3]Zhang G H,Tao W U,Sadiq F A,et al. A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough[J]. Journal of Zhejiang Univesig:Scien B,2016,17(10):787-797.
[4]张守文.面包酵母的功能特性与科学使用方法[J]. 食品科技,2002(4):31-34.
[5]管璐静. 复合发酵剂的配方及其对馒头品质的影响[D]. 无锡:江南大学,2017.
[6]Li Z,Li H,Deng C,et al. Effect of mixed strain starter culture on rheological properties of wheat dough and quality of steamed bread[J]. Journal of Texture Studies,2014,45(3):180-186.
[7]丁长河,戚光册,张建华,等. 传统起子(酵头)的微生物分析及其对馒头品质的影响[J]. 食品科学,2007,28(4):69-74.
[8]Liu T J,Yun L I,Shi-rong W U,et al. Isolation and Identification of bacteria and yeast from Chinese traditional sourdough[J]. Modern Food Science & Technology,2014,30(9):114-120 and 148.
[9]Liu T,Li Y,Sadiq F A,et al. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread[J]. Food Chemistry,2018,242:404-411.
[10]石威. 自然发酵豆渣中微生物分离、鉴定及混合发酵豆渣产品的研制[D]. 南昌:南昌大学,2012.
[11]李良凤. 浆水中益生菌群的研究及浆水发酵工艺的研究[D]. 西安:陕西科技大学,2013.
[12]杨敬雨,刘长虹. 中国传统酵子的工业化[J]. 食品研究与开发,2007,28(2):164-166.
[13]Robinson J P,Harris S A,Juniper B E. Taxonomy of the genus Malus mill(Rosaceae)with emphasis on the cultivated apple,Malus domestica Borkh[J]. Plant Systematics and Evolution,2001,226(1-2):35-58.
[14]李勤. 三种酵母菌生长曲线对比研究[J]. 食品与发酵科技,2014,50(4):39-41.
[15]王雪婷,廖钰婷,何瑞,等. 传统酸面团中优良菌种的筛选、鉴定及在苦荞麸皮馒头中的应用[J]. 食品科技,2017(2):156-164.
[16]Elmehdi H M,Page J H,Scanlon M G. Evaluating dough density changes during fermentation by different techniques[J]. Cereal Chemistry,2007,84(3):250-252.
[17]张良,赖家美,张宿义,等. 泸型酯化曲在制曲过程中生化性能变化的研究[J]. 食品工业科技,2010(3):203-206.
[18]王耀,范文来,徐岩,等. 浓香型大曲中酯化酶测定方法的研究[J]. 酿酒,2003,30(2):18-21.
[19]陈源源,陈浩,石贵阳,等. ITS序列在酵母批量分子鉴定中的适应性[J]. 食品与发酵工业,2012,38(4):11-14.
[20]Regodon J A,Perez F,Valdes M E,et al. A simple and effective procedure for selection of wine yeast strains[J]. Food Microbiology,1997,14(3):247-254.
[21]岳希洁,蒋雪薇,罗晓明,等. 酿酒酵母温度敏感性突变株的选育[J]. 食品与机械,2016,32(8):9-12.
[22]王雪莹.优质甜橙果酒酵母分离、筛选及发酵特性研究[D]. 重庆:西南大学,2013.
[23]王玉霞.阿氏丝孢酵母(Trichosporon asahii)β-葡萄糖苷酶及葡萄糖苷类风味物质水解机制的研究[D]. 无锡:江南大学,2012.
[24]韩婵娟. 传统酵子制作工艺的研究[D]. 郑州:河南工业大学,2010.
[25]Zheng X W,Yan Z,Han B Z,et al. Complex microbiota of a Chinese“Fen”liquor fermentation starter(Fen-Daqu),revealed by culture-dependent and culture-independent methods[J]. Food Microbiology,2012,31(2):293-300.
[26]张秀红,马冰,李素琴,等.清香型大曲淀粉水解酶测定方法研究[J]. 酿酒科技,2012(10):115-118.