Identification of yeast in fermented pancake batter and optimization formulations of protection agent

Yeast strain with local characteristics and naturally fermented pancake flavor were isolated and screened from pancake fermented batter,Y8 had rapid growth and strong acid resistance,which was identified by VITEC- 2 compact microbial identification system and prepared freeze- dried bacteria ferment whose protective agent was screened and identified. The results showed that yeast of fermented pancake batter was Saccharomyces cerevisiae,optimized formulation of cryoprotectant was glycerin 4.0%,trehalose 1.3%,skim milk12.7%. Under these conditions,the survival rate of Saccharomyces cerevisiae could reach 82%,the study provided support for continuous and industrial production of traditional foods.