白酒大曲中产香酵母的筛选鉴定及其在酸面团面包中的应用
首发时间:2018-12-14
摘要:本研究从白酒大曲中筛选了79株酵母菌,经过感官评定初筛及酵母菌和旧金山乳杆菌(Lactobacillus sanfranciscensis)在酸面团发酵时的共生长测试,最终筛选了两株具有潜在应用价值的酵母,经鉴定为季也蒙毕赤酵母(Pichia guilliermondii)和库德里阿兹氏毕赤酵母(Pichia kuariavzevii)。这两株酵母具有生长速度快,耐酸和耐高渗等特点,同时在酸面团发酵过程中可以和旧金山乳杆菌共同生长。这两株酵母分别与旧金山乳杆菌共发酵酸面团并制作酸面团面包,并对酸面团性质及面包的品质进行测定。结果显示,所用酵母制作的酸面团面包具有较好的品质,明显提升了酯类和醛类等挥发性风味物质的含量。并且,通过感官评定,所筛选酵母与旧金山乳杆菌共发酵制作的酸面团面包风味浓郁,更受消费者青睐。
关键词: 白酒大曲 酵母筛选 共发酵 酸面团面包 面包品质 挥发性风味物质
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Screening and identification of aroma-producing yeast from Chinese liquor Daqu and its application in sourdough bread making
Abstract:Two yeast strains, Pichia guilliermondii and Pichia kuariavzevii were selected among 79 isolates by primary sensory evaluation of bread and growth test with Lactobacillus sanfranciscensis during sourdough fermentation. Both of the yeasts showed high growth rate, resistance to acid and osmotic pressures. In addition, P. guilliermondii and P. kuariavzevii also showed stable association with L. sanfranciscensis in wheat flour sourdough. The application of using P. guilliermondii or P. kuariavzevii with L. sanfranciscensis as mixed starters for sourdough fermentation and bread making was examined. Sourdough properties and bread quality were evaluated. The results suggested that the use of identified yeast strains lead to the higher accumulation of esters, aldehydes and other aroma compounds; therefore, using mixed starter improved the flavor complexity of bread, which could increase the acceptability of consumers.
Keywords: Chinese liquor Daqu Yeast iaolation Co-fermentation Sourdough bread Bread quality volatile aroma compounds
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