面包酵母耐冷冻性影响因子的研究进展

Study on Influence on Freeze-tolerance of Baker's Yeast

论述了影响面包酵母耐冷冻性的各种因子。耐冷冻面包酵母是冷冻面团技术的关键,许多因素与酵母冷冻耐受性有关,如酵母胞内海藻糖含量、甘油含量、酒精含量、热休克蛋白含量、不同脂肪成分的比例、某些带电荷的氨基酸含量、呼吸能力、控制质膜的水运送的基因的表达等等,而海藻糖在酵母胞内起到的耐冷冻作用被广泛证明。

This paper described factors discussed regarding freeze-tolerance of baker＇s yeast. Freeze-tolerance yeast is critical in frozen-dough technology. Many factors influence freeze-tolerance of yeast, such as trehalose, glycerol, ethanol, heat-shock protein, Lipid composition, amino acid, respiration ability, aquaporin protein et al. Accumulation of trehalose is widely believed to be the primary factor in improving the stress tolerance of the yeast Saccharomyces cerevisiae.