摘要
为了筛选并获得1株快速醒发的天然烘焙酵母菌,以葡萄天然发酵液、开菲尔粒、红茶菌为样本进行高通量筛选。选用菌株经耐受性驯化、发酵优化,最终获得在300 g/L葡萄糖条件下菌浓为原菌株2.2倍、在2.0 g/L NaCl条件下菌浓为原菌株8.5倍的驯化株,经比对鉴定其为酿酒酵母Saccharomyces cerevisiae,并命名为S.cerevisiae LBBE-1。在摇瓶水平进行培养基优化(葡萄糖55 g/L、玉米浆21 g/L、酵母浸粉4 g/L)、15 L发酵罐体系中进行拟合流加,培养22 h最大菌浓OD 600值为92.9,活菌数为6.3×10^9 CFU/mL。该研究获得了发酵活力旺盛、高耐糖耐盐的驯化菌株,以及高活菌数发酵优化策略,为天然酵母在烘焙食品中的应用奠定了一定的工作基础。
To obtain a fast fermentation yeast from natural starter,high-throughput screening was performed using natural fermentation broth of grape,kefir grains and kombucha.The selected strain was subjected to tolerant domestication and fermentation optimization.OD 600 of the fermented broth increased by 2.2 times at 300 g/L glucose and 8.5 times at 2.0 g/L NaCl after domestication.The strain was identified as Saccharomyces cerevisiae and named as Saccharomyces cerevisiae LBBE-1.Additionally,medium optimization was performed in shaking flasks and the optimal medium(glucose 55 g/L,corn slurry 21 g/L,yeast extract 4 g/L)was used for 15 L bioreactor fermentation.Finally,the OD 600 reached 92.9 in 22 h.The viable cell count was 6.3×10^9 CFU/mL.The results laid a certain foundation for the application of natural yeast in baked goods.
作者
相雯研
张娟
堵国成
李少垒
顾芷玮
XIANG Wenyan;ZHANG Juan;DU Guocheng;LI Shaolei;GU Zhiwei(School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;Fujian Anmai High-tech Biotechnology Co.Ltd,Quanzhou 362200,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第22期1-7,共7页
Food and Fermentation Industries
基金
国家重点研发计划项目(2019YFC1605800)
国家轻工技术与工程一流学科自主课题(LITE2018-08)
食品科学与技术国家重点实验室自主研究课题(SKLF-ZZB-202015)。
关键词
天然酵母
高通量筛选
耐受性驯化
培养基优化
补料策略
nature starter
high-throughput screening
tolerant domestication
medium optimization
feeding strategy
