探究馒头用酸面团中自然发酵种的最初来源

Exploration the primary source of strain using in natural fermentation of sour dough

通过四个实验组和一个对照组对酸面团中自然发酵种的来源进行了初步探究,通过平板涂布法、分离划线法、革兰氏染色法、接触酶等实验分离出了酵母菌和乳酸菌,分别命名为Yzh和Rzh,并用不同比例的Yzh菌液(OD600=1.740)和Rzh菌液(OD600=1.630)做了发酵验证性实验。结论表明,酸面团中的自然发酵种主要来源于面粉当中,其次是空气和水当中;31℃,4h面团最优发酵菌液比例条件为Yzh∶Rzh为10∶10。

This article preliminary studied on the origin of the fermenting in the acid dough by four experimental groups and a control group.Yeast and lactic acid bacteria were separated and purified by tablet coating method, streaking separating method, gram staining and contact enzyme experiment and so on, respectively named Yzh and Rzh.ln addition,the experiments of confirmatory fermentation had been done by different proportion of Yzh bacteria liquid（OD600= 1.740）and Rzh bacteria liquid （OD600=1.630）.Concluded that the major kinds of natural fermentation microorganism in the dough come from the flour, followed by the air and water; the 31℃,4h dough optimal fermentation bacteria liquid proportion conditions for Yzh＇Rzh is 0：10.