面包酵母无糖面团发酵力与麦芽糖发酵力相关性的探讨

Investigation on Correlation between Plain Dough-raising Ability and Maltose Fermentation for Baker's Yeast

探讨了面包酵母在无糖面团中的起发速度与麦芽糖发酵力之间的关系，包括葡萄糖阻遏作用对麦芽糖发酵力的影响。结果表明，在8株供试的面包酵母菌中，麦芽糖发酵力较强的菌株在无糖面团中的起发速度较快，反之则较慢。验证了麦芽糖发酵力是决定面包酵母快速发酵无糖面团的关键因素。

The correlation between plain dough-raising ability and maltose fermentation, including the influ- ence on maltose fermentation under glucose repression was studied in this paper. The results showed that the strain which had greater maltose fermentation ability was quicker when fermenting plain doughs, and contrariwise, it was slower. So maltose fermentation ability was a key factor in plain dough-raising.