摘要
通过测定胞内海藻糖降解、冷冻前后细胞存活率以及发酵力的变化,研究内源与(或)外源海藻糖对面包酵母耐冷冻性的影响。结果表明,含有较高内源海藻糖的BY14α+Tps1菌株具有更高的冷冻后细胞生存率与发酵力。外源添加5%海藻糖仅能改善较低胞内基本海藻糖含量(<10%)菌株的耐冷冻性,并且预发酵过程中海藻糖的稳定性较差(尤其前15 min)。因此,使用内源法提高胞内海藻糖含量对提升面包酵母的耐冷冻性更具可行性。
The effects of endogenous and/or exogenous trehalose on freezing-tolerance of baker＇s yeast were investigated through the measurement of cell viability and fermenting power before and after intracellular trehalose hydrolysis and freezing. The experimental results showed that BY14α＋Tps1 strain with higher content of endogenous trehalose had higher cell viability and fermenting power after the freezing, and the added exogenous trehalose at the concentration of 5 % could only improve the freezing-tolerance of cells with low trehalose content（〈10 %）but the added exogenous trehalose was apparently unstable in the prefermentation process（especially at the first 15 min after inoculation）.Therefore, the method of improving endogenous trehalose in cells were feasible to strengthen freezing tolerance of baker＇s yeast.
出处
《酿酒科技》
2015年第12期4-6,11,共4页
Liquor-Making Science & Technology
基金
国家级大学生创新创业训练计划项目(201410061123)
国家自然科学基金资助项目(31000043)
天津农学院科学研究发展基金计划(2013N04)
天津市科委自然基金重点项目(10JCZDJC16700)
关键词
海藻糖
面包酵母
耐冷冻能力
发酵力
trehalose
baker＇s yeast
freezing-tolerance
fermenting power
