发酵馕面团中优势菌群的分离及其在馒头发酵中的应用研究
Isolation of dominant flora from fermented naan dough and its application in Mantou fermentation
张甜 1刘艳全 1丁真真 1郁佳丽 2王继莲1
作者信息
- 1. 喀什大学生命与地理科学学院,新疆 喀什 844000;新疆帕米尔高原生物资源与生态重点实验室,新疆 喀什 844000
- 2. 喀什大学生命与地理科学学院,新疆 喀什 844000
- 折叠
摘要
对新疆地区3份发酵馕面团样品中微生物进行分离、纯化,通过形态观察及分子生物学技术对分离菌株进行鉴定,并通过测定乳酸菌的产酸和酵母菌的产气能力,筛选优良菌株用于发酵馒头的制备,分析其对馒头感官品质及风味物质的影响.结果表明,分离纯化得到36株乳酸菌和51株酵母菌,乳酸菌包括旧金山乳杆菌(Lactobacillus sanfranciscensis)、植物乳杆菌(Lactobacillus plantarun)、发酵乳杆菌(Lactobacillus fermentum)和粪肠球菌(Enterococcus faecalis)4种;酵母菌包括发酵毕赤酵母(Pichia fermentans)、酿酒酵母(Saccharomyces cerevisiae)和膜毕赤酵母(Pichia membranifaciens)3种.植物乳杆菌产酸量最大,为113.55～127.8 g/L;酿酒酵母和发酵毕赤酵母产气较快.发酵毕赤酵母与安琪酵母单独发酵馒头时,在醇类和酯类物质的种类和相对含量上差异较大,风味差异明显;植物乳杆菌与发酵毕赤酵母菌混菌发酵馒头时,随着发酵毕赤酵母添加量增加,可降低馒头中醇类、醛类和烃类物质的相对含量,增加酮类和酯类物质的相对含量,从而形成不同于安琪酵母发酵馒头的风味;当添加比例为1∶2时,馒头感官评分最高(87分).
Abstract
The microorganisms in 3 fermented naan dough samples in Xinjiang were isolated and purified,and the isolated strains were identified by morphological observation and molecular biology techniques.The acid production capacity of lactic acid bacteria and the gas production capacity of yeast were determined,and the excellent strains were screened for the preparation of fermented Mantou,and their effects on sensory quality and flavor substances of Mantou were analyzed.The results showed that 36 strains of lactic acid bacteria and 51 strains of yeasts were obtained.Lactic acid bac-teria included Lactobacillus sanfranciscensis,Lactobacillus plantarum,Lactobacillus fermentum and Enterococcus faecalis.Yeasts included Pichia fermentans,Saccharomyces cerevisiae and Pichia membranifaciens.The acid production of L.plantarum was the highest,ranging from 113.55 to 127.8 g/L.The gas production of S.cerevisiae and P.fermentans was faster.When P.fermentans and angel yeast fermented Mantou separately,there were significant differences in the types and relative contents of alcohols and esters,and the flavor difference was obvious.When the mixture of L.plantarum and P.fermentans fermented Mantou,with the increase of P.fermentans addition,the relative contents of alcohols,aldehydes and hydro-carbons in Mantou decreased,and the relative contents of ketones and esters increased,thus forming a flavor different from that of fermented Mantou with angel yeast.When the inoculum ratio was 1∶2,the sensory score was the highest(87 points).
关键词
发酵馕面团/乳酸菌/酵母菌/分离纯化/鉴定/馒头/风味物质Key words
fermented naan dough/lactic acid bacteria/yeast/separation purification/identification/Mantou/flavor substance引用本文复制引用
基金项目
喀什大学校内项目(20212749)
喀什地区科技计划(KS2021005)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据