• 站内检索
    高级检索
  • 最新录用
    更多
文章摘要
郫县豆瓣生香酵母的筛选及生长特性研究
Screen of Aroma Producing Yeast from Pixian Broad Bean Paste and the Study of its Growth Characteristics
投稿时间:2019-07-14  修订日期:2019-08-09
DOI:
中文关键词: 郫县豆瓣  生香酵母  筛选  生长特性
英文关键词: Pixian broad bean paste  aroma producing yeast  screening  growth characteristics
基金项目:四川省科技厅重点研发项目(2019YFN0018);成都市重大科技创新及应用示范项目(2018-YF09-00036-SN)
作者单位E-mail
范智义 四川省食品发酵工业研究设计院 fanzhiyialex@163.com 
李恒 四川省食品发酵工业研究设计院四川东坡中国泡菜产业技术研究院 liheng622@163.com 
张其圣 四川省食品发酵工业研究设计院四川东坡中国泡菜产业技术研究院  
陈功 四川省食品发酵工业研究设计院四川东坡中国泡菜产业技术研究院 foodcg@163.com 
李洁芝 四川省食品发酵工业研究设计院  
邓维琴 四川省食品发酵工业研究设计院  
陈相杰 四川省食品发酵工业研究设计院  
摘要点击次数: 11
全文下载次数: 0
中文摘要:
      生香酵母对郫县豆瓣发酵过程中风味的形成具有重要意义,本研究从传统郫县豆瓣甜瓣子中分离获得酵母菌菌株,通过产醇、产香试验筛产风味能力较强的菌株,并研究其在不同食盐含量、pH和温度条件下的生长情况。结果显示,从传统郫县豆瓣中分离获得了28株酵母菌,主要为鲁氏接合酵母(Zygosaccharomyces rouxii),也包括奥默柯达酵母(Kodamaea ohmeri)、库德里阿兹威氏毕赤酵母(Pichia kudriavzevii)、酿酒酵母(Saccharomyces cerevisiae)和伯顿丝胞毕赤酵母(Hyphopichia burtonii)。所有菌株中,鲁氏接合酵母菌株BP02产醇、产香能力相对较强,该菌株最高可耐受20%的氯化钠,在pH为3~8,培养温度为10~37℃均可生长,其在含5%氯化钠、pH为4~6、温度为37℃时生长最旺盛。总体来看,鲁氏接合酵母是传统郫县豆瓣中主要的生香酵母,本研究筛选出的生香鲁氏接合酵母BP02在高盐、微酸、中温的培养条件下可生长良好,适用于郫县豆瓣发酵与后熟过程中作为强化菌剂添加,以达到提高郫县豆瓣感官品质的目的。
英文摘要:
      Aroma producing yeasts play an important role in the flavor formation of Pixian broad bean paste. In the present study, yeast strains were screened from traditional Pixian broad bean paste and a yeast strain with prominent alcohol and aroma producing abilities was selected for further investigation of its growth characteristics under different salt concentration, pH and temperature. The results showed that most yeast strains screened from Pixian broad bean paste were Zygosaccharomyces rouxii while Kodamaea ohmeri, Pichia kudriavzevii, Saccharomyces cerevisiae and Hyphopichia burtonii also existed. Zygosaccharomyces rouxii BP02, the selected aroma producing strain, was able to grow in the pH ranging from 3~8, temperature 10~37 ℃ and endure salt concentration up to 20%. The relatively optimum growing condition for strain BP02 was 5% NaCl, pH 4~6 and 37℃. It is concluded that the obtained aroma producing yeast BP02 grew well in the condition with high-salt, subacidity and moderate temperature that Pixian broad bean paste fermentation system provides. Therefore, strain BP02 is suitable for inoculating into Pixian broad bean paste during moromi or post fermentation period to improve the flavor quality of the final product.
View Fulltext   查看/发表评论  下载PDF阅读器