| 传统面食发酵中的酵母菌的发酵性能分析 |
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| 引用本文： | 程玉来,赵爽.传统面食发酵中的酵母菌的发酵性能分析[J].食品工业,2011(3). |
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| 作者姓名： | 程玉来 赵爽 |
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| 作者单位： | 沈阳农业大学; |
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| 摘 要： | 对传统面食发酵中分离出的酵母菌进行发酵性能研究,通过测试耐高温、耐低pH、发酵力、耐酒精和耐渗透性能,并与市售高活性干酵母的发酵性能进行比较。结果表明:在耐高温、耐低pH、耐酒精和耐渗透能力上,从面食发酵中分离出的酵母菌好于市售酵母;而在发酵能力方面,二者没有显著的差异。
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| 关 键 词： | 酵母菌 耐受性 发酵力 |
Study on Fermenting Property of Yeast Separated from Natural Ferment of Pasta |
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| Cheng Yu-lai,Zhao Shuang Shenyang Agriculture University.Study on Fermenting Property of Yeast Separated from Natural Ferment of Pasta[J].The Food Industry,2011(3). |
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| Authors: | Cheng Yu-lai Zhao Shuang Shenyang Agriculture University |
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| Affiliation: | Cheng Yu-lai,Zhao Shuang Shenyang Agriculture University(Shenyang 110161) |
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| Abstract: | study on fermenting property of yeast separated from natural ferment of pasta,comparing with commercial active dry yeast by their fermenting power and resistance to high temperature,low pH,alcohol,and osmosis.The results show that: the yeast separated from natural ferment of pasta is better than commercial yeast in respect of high temperature-resistant,alcohol-resistant,low pH-resistant and osmosis-resistant capacity,whereas there is no significant difference in the fermenting power. |
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| Keywords: | yeast resistance fermenting power |
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