耐高糖面包酵母的研究

Study on the High-sugar-tolerant Baker's Yeast

实验表明 ,蔗糖酶活力低的菌株 ,在高糖面团中发酵力较好 ;而麦芽糖适应性好的菌株 ,在无糖面团中起发速度较快。从 12株原始菌株中选出蔗糖酶活力最低 ,且麦芽糖适应性较好的BY 6菌进行DES诱变 ,以葡萄糖氧化酶 辣根过氧化物酶 邻联茴香胺偶联反应平板作为初筛平板 ,经蔗糖酶活力复筛得到 4株酶活力降低了的突变株。其中M 2 6菌蔗糖酶活力降低幅度最大 ,比BY 6菌降低了 2 7 0 4 % ,且麦芽糖适应性有所提高。经测定 。

Results showed that the strains having less invertase activity exhibit good performance in high sugar containing doughs, while the strains with good adaptation to maltose show improved fermentation ability in lean doughs Among the 12 baker's yeasts, BY 6, which has the least invertase activity and good adaptation to maltose, was used for mutation with DES The coupled reaction of glucose oxidase peroxidase o-dianisidine kinetic method was used to screen the mutants primarily, and the test of invertase activity was used for precise screening 4 mutants with dropped invertase activity were got Compared with BY 6, the invertase activity of the mutant of M26 was dropped by 27 04%, and its maltose adaptation was improved The 4 mutants all have high fermentation ability with doughs