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.
XIANG Wenyan
,
ZHANG Juan
,
DU Guocheng
,
LI Shaolei
,
GU Zhiwei
. Isolation,identification and optimization of baking yeasts in natural starter[J]. Food and Fermentation Industries, 2020
, 46(22)
: 1
-7
.
DOI: 10.13995/j.cnki.11-1802/ts.024058
[1] 崔云.烘焙食品的营养特点及可能存在的安全隐患[J].营养与健康,2019,64(9):62.
[2] 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.
[4] 佚名.2019年烘焙食品市场分析与行业发展趋势[J].福建轻纺,2019,358(3):13-14.
[5] 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.
[18] 孙楚楠,楚炎沛.酸面团及其在发酵面制食品中的应用[J].现代面粉工业,2020,34(1):25-28.
[19] 王志军,蔡金鑫,虞桠芳,等.天然酵母发酵对面包老化的影响[J].食品与生物技术学报,2018,37(9):924-930.
[20] PALLA M,AGNOLUCCI M,CALZONE A,et al.Exploitation of autochthonous Tuscan sourdough yeasts as potential starters[J].International Journal of Food Microbiology,2019,302:59-68.
[21] 毛向平.天然酵母面包研究现状及发展趋势[J].食品安全导刊,2018(36):137.
[22] 王昌魁,张利莉,贺江舟,等.耐高温耐高糖酵母的筛选与驯化[J].江西农业学报,2008,20(5):100-101;109.
[23] 陈宏运,叶燕锐,朱怡,等.酵母耐性评价方法的比较[J].食品与发酵工业,2018,34(12):51-57.
[24] 杜晶余,培斌,苏琪,等.杨梅果酒酿造酵母的筛选、鉴定及耐受性研究[J].食品与发酵工业,2015,41(9):34-39.
[25] 李蕙蕙,何四云,鲁永超.两种不同酵母对面包感官品质的影响[J].粮食与食品工业,2015,22(4):67-70;73.
[26] 窦冰然,郭会明,骆海燕,等.耐高糖面包酵母发酵工艺优化[J].食品工业科技,2016,37(18):208-212.
