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高适应性面包酵母菌株的杂交选育
引用本文:刘青,姜天笑,毕琳,肖冬光.高适应性面包酵母菌株的杂交选育[J].食品与发酵工业,2005,31(3):30-32.
作者姓名:刘青  姜天笑  毕琳  肖冬光
作者单位:天津科技大学生物工程学院,天津工业微生物重点实验室,天津,300222
摘    要:为了改善耐高糖酵母在不同含糖量面团中的发酵力,首先制备了2 4 0株耐高糖酵母单倍体,通过高麦芽糖发酵筛选培养基筛选出了2 8株麦芽糖发酵性能良好的单倍体菌株,通过测定这些单倍体在无糖面团中的发酵力,发现9株单倍体菌株的发酵力优于或等于其亲本,其中4株为a型,5株为α型。通过它们之间的杂交得到2 0 0株杂交株,在无糖、中糖、高糖面团中测定这些杂交株的发酵力,获得4株在不同含糖量(0~30 % )面团中都具有高发酵力的高适应性面包酵母杂交株。研究表明,来自同一亲本单倍体之间的杂交有可能改善面包酵母的某些特征。

关 键 词:面包酵母  发酵力  单倍体  杂交
修稿时间:2004年10月25

Construction of Baker's Yeast with Good Leavening Activity in Lean, Regular and Sweet Doughs
Liu Qing,Jiang Tianxiao,Bi Lin,Xiao Dongguang.Construction of Baker''''s Yeast with Good Leavening Activity in Lean, Regular and Sweet Doughs[J].Food and Fermentation Industries,2005,31(3):30-32.
Authors:Liu Qing  Jiang Tianxiao  Bi Lin  Xiao Dongguang
Abstract:To improve the leavening ability in lean dough of the sweet-tolerant strain BY-6, we selected 28 high-maltose-spore clones by high-maltose-fermentative selected medium. By measuring the gassing power in the dough, 9 spore clones with a good leavening ability in lean dough were obtained and a total of 200 hydrids were constructed by crossing them. Among these hydrids, we obtained 4 strains with good leavening ability in lean, regular and sweet dough comparable to that of strain BY-6. Especially, the gassing power of strain ZJ-1 was 20% more than that its parent from lean, regular and sweet dough. These results suggest that hydridization between spore clones derived from a single parent strain is effective for improving the properties of baker's yeast.
Keywords:baker's yeast  fermentation ability  sporulation  hybridize
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