| 面包酵母耐冷冻性能的评价方法 |
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| 引用本文： | 姜天笑,肖冬光,董博宇.面包酵母耐冷冻性能的评价方法[J].食品与发酵工业,2007,33(6):116-119. |
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| 作者姓名： | 姜天笑 肖冬光 董博宇 |
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| 作者单位： | 天津科技大学,天津市工业微生物重点实验室,天津,300457 |
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| 摘 要： | 讨论了面包酵母耐冷冻能力的评价方法,通过对酵母在普通面团中冷冻后的相对发酵力、在液体模拟面团中冷冻后的相对发酵力和酵母细胞冷冻存活率之间的比较,发现3者之间具有显著的线性正相关性。而应用液体模拟面团测定酵母耐冷冻能力的方法简便、易控制,可用于耐冷冻酵母菌种的选育和耐冷冻酵母产品的检测中。
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| 关 键 词： | 面包酵母 耐冷冻 测定方法 |
| 修稿时间： | 2006-12-272007-03-20 |
Investigation on the Determination Methods of Freeze-tolerant Ability in Baker's Yeast |
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| Jiang Tianxiao,Xiao Dongguang,Dong Boyu.Investigation on the Determination Methods of Freeze-tolerant Ability in Baker''''s Yeast[J].Food and Fermentation Industries,2007,33(6):116-119. |
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| Authors: | Jiang Tianxiao Xiao Dongguang Dong Boyu |
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| Affiliation: | Tianjin Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology,Tianjin 300457,China |
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| Abstract: | The determination methods of freeze-tolerant ability in baker's yeast were discussed in this pa- per.On comparison,we found that it represented remarkable positive correlation among these three aspects, including yeast cells survival ratio after being frozen,the relative value of fermentation ability after being fro- zen in Liquid Fermentation(LF)medium and in dough respectively.In LF medium,the evaluation of frozen- tolerant ability of baker's yeast was easy to operate and control,which could be applied for the large scale screening work and tests. |
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| Keywords: | baker's yeast freeze-tolerant determination methods |
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