产芳香物质益生菌筛选及其对谷物食品发酵效果的研究

Screening of probiotics producing fragrant substance and its effect on fermentation grain of foods

从大列巴、馒头、发面饼、麻花、白酒酒曲、米酒中筛选的66种菌及实验室保存的12种菌种中筛选出3种产芳香物质益生菌种,分别加到面粉中用于发酵馒头、玉米粉发酵发糕及制造饮料、糯米粉中,用于发酵粘豆包及发酵饮料,以期进一步增加发酵产品风味,最终得到产品品质更优良的谷物发酵食品。结果表明,酿酒酵母适合发酵面食和发酵酒精性饮料,保加利亚乳杆菌适合面食增香和发酵谷物酸性饮料,嗜酸乳杆菌适合发酵谷物酸性饮料。

Total of 12 kinds strains stored in our lab and 66 kinds of strains which were isolated and cultured from dough of Russia bread,steamed bread,section cake,twisted,yeast of distillate spirit and rice wine were selected,and three probiotics producing fragrant materials were selected from these strains and added to flour to make ferment steamed bread,to maizena to make ferment steamed sponge cake and drink,to glutinous rice flour to make ferment rice cake and tiswin,to improve flavor,and to get fermented grain foods which can produce fragrance substance in a large degree.The results showed that Saccharomyces cerevisiae was suit to ferment pasta and alcoholic beverages,Lactobacillus bulgaricus was fitting for increasing aroma of pasta and fermenting acidic beverages of grains,Lactobacillus acido-philus was suit to make acidic beverages of grains.