煎饼发酵面糊中酵母菌的鉴定及保护剂配方的优化

详细信息

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

College of Chemistry,Chemical Engineering and Food Safety,Bohai University,Grain and Oil Science and Technology Institute of Bohai University

摘要: 从煎饼发酵面糊中分离筛选出具有当地特色及自然发酵煎饼风味的酵母菌菌株。其中Y8生长迅速且耐酸性强,采用VITEC-2 compact微生物鉴定仪对其进行鉴定,并对其制备冻干菌发酵剂的保护剂进行筛选和优化。结果表明,煎饼发酵面糊中酵母菌为酿酒酵母菌,保护剂优化配方:甘油4.0%、海藻糖1.3%、脱脂乳12.7%,在此优化条件下,酿酒酵母菌的存活率可达82%,为传统食品的连续化、工业化生产提供依据。
- 酵母菌 /
- 鉴定 /
- 保护剂 /
- 配方优化
Abstract: 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.
- yeast /
- identification /
- protective agent /
- formulation optimization