一株产香酵母菌的筛选及应用于发酵馒头的研究

采用嗅闻法和总酯滴定法从老酵子中分离筛选产香菌株，通过形态学观察及分子生物学技术对其进行鉴定，并对其生长条件进行研究，最后，采用气相色谱-质谱（GC-MS）法测定添加产香酵母发酵馒头和未添加产香酵母发酵馒头中挥发性成分。结果表明，从老酵子中分离出一株产香菌株ZY-01，其发酵液总酯含量为355.2 mg/L，经鉴定菌株ZY-01为异常威克汉姆酵母（Wickerhamomyces anomalus）。菌株ZY-01的最优生长条件为：生长时间为28 h，温度28 ℃，pH值4.0。添加产香酵母发酵馒头和未添加产香酵母发酵馒头主要检测出16种、12种风味物质，添加产香酵母的馒头与未添加产香发酵的馒头相比，醇类、酯类物质含量分别增加11.27%、8.85%。

Screening of an aroma-producing yeast and application in fermented Mantou

The aroma-producing strain was screened by olfactory and total ester titration method from old Jiaozi, and identified by morphological observation and molecular biology technique, and its growth conditions were studied. Finally, the volatile components in Mantou (steamed bread) fermented with and without aroma-producing yeast were determined by GC-MS. The results showed that an aroma-producing strain ZY-01 was isolated from old Jiaozi, and the total ester content of the fermentation broth was 355.2 mg/L. The strain ZY-01 was identified as Wickerhamomyces anomalus. The optimal growth conditions of strain ZY-01 were growth time 28 h, temperature 28 ℃, and pH 4.0. There were 16 and 12 kinds of flavor substances in the Mantou fermented with and without aroma-producing yeast. The content of alcohols and esters in Mantou fermented with aroma-producing yeast increased by 11.27% and 8.85% compared with Mantou fermented without aroma-producing yeast, respectively.