摘要
对出发菌株进行紫外-氯化锂复合诱变,通过初筛、复筛选育出高麦芽糖发酵力、低葡萄糖阻遏的面包酵母菌株BM-72,该菌株在不加糖、低糖面团中均表现出较好的发酵力,分别高于出发菌株19.4%和7.3%。
An original strain was mutated by UV-LiC1, one mutant strain BM-72 was obtained with higher maltose fermentation ability, lower glucose repression. It exhibited better performance both in plain doughs and lowsugar doughs, improved by 19.4 percent and 7.3 percent respectively.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期76-79,共4页
Food Research and Development
