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文章摘要
新疆馕用优良酿酒酵母筛选
Screening of Saccharomyces cerevisiae Strains for Naan in Xinjiang
  
DOI:10.3969/j.issn.1673-1689.2020.05.010
中文关键词:   酵母菌  酵头  感官
英文关键词: Naan, yeast, starter, sensory
基金项目:
作者单位
阿曼妮萨·艾海提 塔里木大学 生命科学学院新疆 阿拉尔 843300 
朱丽霞 塔里木大学 生命科学学院新疆 阿拉尔 843300 
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中文摘要:
      为了从新疆本地酸奶、酵头和葡萄酒等样品分离的12株酿酒酵母中筛选出制馕优质菌,以活性干酵母及传统酵头为对照,通过起发性实验筛选获得3株优良菌株(J-T111-4、S-S167-1、SC9),并对3株优良菌株的起发性、产酸性、降糖性、繁殖性进行分析,并用排序法进行感官评定火馕坑法制馕特性。得到J-T111-4菌株具有繁殖细胞数高、残糖质量浓度低、酸度低、起发性高、制作的馕具有浓郁馕香、馕滋味突出等特征,确定为制馕优质菌,同时获得制馕口感松软的SC9菌株。
英文摘要:
      In order to screen out strains for Xinjiang Naan, 12 strains of Saccharomyces cerevisiae from local yogurt, leaven and wine were used and the resulting flour doughs were compared with those by active dry yeast and local traditional starter yeast. Three strains(J-T111-4, S-S167-1, and SC9) among them had a good ability to rise the dough. Their abilities to rise the dough, produce acids and reduce the content of sugars and the growth were measured and the sensory characteristics of resulting Nann were evaluated by traditional Huokeng. The results showed the starter of J-T111-4 had the good growth and strong ability to rize the dough, the resulting doughs had the low acidity and content of sugars, and Naan had typical flavor and strong aroma, which made the strain the best candidate. The Naan fermented by SC9 strain showed good soft texture during chewing. This research affords good strains for the industry of Naan in Xinjiang.
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