传统酸面团中优良菌种的筛选、鉴定及在苦荞麸皮馒头中的应用

Screening and identification of the dominant bacteria from Chinese traditional sour doughs and application in tartary buckwheat bran steamed bread

为筛选传统酸面团中的有益微生物应用于馒头生产,选取河南周口、山西运城2个不同地区的传统酸面团,从中分离鉴定出优良菌株,并将优良菌种组合用于发酵苦荞麸皮馒头。结果显示:对酵母菌初筛,测定面团发酵力、产气能力、CO2失重量、生长曲线、p H值确定筛选出2株优良酵母菌YCY5-2和ZKY7-1;对乳酸菌初筛,测定产酸能力、产味能力及繁殖能力筛选出2株优良乳酸菌YCL7-3和ZKL10-4,经分子学鉴定分别为酿酒酵母(Saccharomyces cerevisiae)、毕赤酵母(Pichia kudriavzevii strain)、植物乳杆菌(Lactobacillus plantarum)和面包乳杆菌(Lactobacillus crustorum);经组合菌种(YCY5-2:ZKL10-4为2:1)发酵的苦荞麸皮馒头与安琪酵母苦荞麸皮馒头相比,质地性状和压缩张弛性方面组合菌组最佳,且感官评分组合菌组(82.2±2.3)高于安琪酵母组(77.1±1.4)。结果表明筛选出的优良菌种组合发酵的苦荞麸皮馒头品质更佳,为馒头的工业化生产提供了菌种支撑。

This study was aimed to purify and select the beneficial microorganisms from Zhoukou and Yuncheng traditional sour doughs and apply the strains into Chinese steamed breads production. The results showed： two advantageous yeasts, YCY5-2 and ZKY7-1 were selected through first screening of yeasts, dough fermentation ability, gas productivity, CO2 weight loss, growth curve and p H value; two advantageous Lactobacillus, YCL7-3 and ZKL10-4 were selected through first screening of Lactobacillus, acid producing ability, taste production capacity and the reproductive ability. After molecular biology identification, the strains were identified as Saccharomyces cerevisiae, Pichia kudriavzevii strain, Lactobacillus plantarum and Lactobacillus crustorum. Compared texture properties and sensory quality of two buckwheat bran steamed breads which were fermented with mixed strains of YCY5-2 and ZKL10-4（2：1）, the results showed： the texture properties and relaxation compression of fermented steamed bread with mixed strains was the best one; the sensory evaluation of mixed strains（82.2±2.3） was better than Angel yeast（77.1±1.4）. This research showed the steamed bread fermented by mixed strains from sourdoughs was more acceptable to consumers and thus provided a source of strains for the industrialism of Chinese steamed bread.