Abstract: 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.OD600 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 OD600 reached 92.9 in 22 h.The viable cell count was 6.3×109 CFU/mL.The results laid a certain foundation for the application of natural yeast in baked goods.
FEKRI A,TORBATI M,YARI K A,et al.Functional effects of phytate-degrading,probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread[J].Food Chemistry,2020,306:125 620.
[3]
SHANMUGAVEL V,KOMALA S K,KURUP A H,et al.Potassium bromate:Effects on bread components,health,environment and method of analysis:A review[J].Food Chemistry,2020,311:125 964.
ASPEN T,REESE A A M,MARIE J,et al.Influences of ingredients and bakers on the bacteria and fungi in sourdough starters and bread[J].Applied and Environmental Science,2020,5(1):e950.
[6]
ABEDFAR A,SADEGHI A.Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties[J].Heliyon,2019,5:e02 608.
[7]
GOBBETTI M,RIZZELLO C G,DI CAGNO R,et al.How the sourdough may affect the functional features of leavened baked goods[J].Food Microbiology,2014,37:30-40.
[8]
MENEZES L A A,SARDARO M L S,DUARTE R T D,et al.Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil[J].Food Microbiology,2020,85:103 302.
[9]
李喆元.烘焙食品常见质量问题分析[J].福建质量管理,2016,(2):266-267.
[10]
XU D,YIN Y,ALI B,et al.Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making[J].Food Bioscience,2019,31:100 443.
[11]
YU Y,WANG L,QIAN H,et al.Effect of selected strains on physical and organoleptic properties of breads[J].Food Chemistry,2019,276:547-553.
[12]
BORECZEK J,LITWINEK D,Z·YLIN'SKA-URBAN J,et al.Bacterial community dynamics in spontaneous sourdoughs made from wheat,spelt,and rye wholemeal flour[J].Microbiology Open,2020,9(4):e1 009.
[13]
DANILO E E P,FRANCESCA D E F,FABIO M,et al.Microbial ecology dynamics during rye and wheat sourdough preparation[J].Applied and Environmental Microbiology,2013,79(24):7 827-7 836.
[14]
PÉTEL C,ONNO B,PROST C.Sourdough volatile compounds and their contribution to bread:A review[J].Trends in Food Science &Technology,2017,59:105-123.
[15]
WINTERS M,PANAYOTIDES D,BAYRAK M,et al.Defined co-cultures of yeast and bacteria modify the aroma,crumb and sensory properties of bread[J].Journal of Applied Microbiology,2019,127(3):778-793.
[16]
LI Z J,SONG K D,LI H F,et al.Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making[J].International Journal of Food Microbiolog,2010,303:58-64.
[17]
WU J J,ZHANG J,LI J H,et al.Preparation and performance analysis of natural mixed starter for bread baking[J].Food and Fermentation Industrie,2018,44(6):43-55.