| 耐冻性面包酵母菌种的选育及其特性的研究 |
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| 引用本文： | 李楠,奚震,任云霞,叶樱,李红芬,汪小芬. 耐冻性面包酵母菌种的选育及其特性的研究[J]. 食品与发酵工业, 2003, 29(11): 55-59 |
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| 作者姓名： | 李楠 奚震 任云霞 叶樱 李红芬 汪小芬 |
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| 作者单位： | 1. 天津商学院食品生物科学与工程系,天津,300134
2. 天津市工业微生物研究所,天津,300221 |
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| 摘 要： | 通过对实验室保藏和市售的面包酵母进行耐冻性测定 ,以存活率为主要指标 ,选育出 1支耐冻性良好的菌株 (FTY 5 ) ,在 -2 0℃条件下冷冻保存 5 6d ,存活率达 90 %以上。并且通过冷冻贮藏、耐糖性、产气性和生长曲线测定等实验对该菌株的特性进行了研究 ,在此基础之上采用正交实验确定了糖蜜培养基的配方和培养条件。
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| 关 键 词： | 耐冻性 面包酵母 存活率 冷冻面团 |
| 修稿时间： | 2003-05-19 |
Isolation and Characterization of a Freeze-tolerant Baker''''s Yeast |
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| Li Nan Xi Zhen Ren Yunxia Ye Ying Li Hongfen Wang Xiaofen. Isolation and Characterization of a Freeze-tolerant Baker''''s Yeast[J]. Food and Fermentation Industries, 2003, 29(11): 55-59 |
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| Authors: | Li Nan Xi Zhen Ren Yunxia Ye Ying Li Hongfen Wang Xiaofen |
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| Affiliation: | Li Nan1 Xi Zhen2 Ren Yunxia1 Ye Ying2 Li Hongfen1 Wang Xiaofen11 |
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| Abstract: | A freeze-tolerant baker's yeast (FTY-5), which had the survival rate of more than 90% at -20℃ for 56 days, was isolated from the strains preserved in the laboratory or obtained from the market. The FTY-5's features of freeze-storage, sugar-tolerance, gas-production and growth curve were studied. The optimal culture medium and the culture conditions using industrial cane molasses were determined by orthogonal experiment. |
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| Keywords: | freeze-tolerance baker's yeast survival rate frozen dough |
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