自制与市售豆瓣中的酵母菌分离与分析

酵母菌是食品酿造过程中的重要微生物,能代谢产生多种有利于食品安全或风味的化合物。豆瓣是四川地区重要的酿造食品,但关于酵母菌在其中的作用研究较少,该研究对自制和市售的样品使用平皿划线法进行菌种分离纯化,分离获得了两株形态不同的酵母菌,利用平皿菌落计数法对获得的酵母菌计数,通过显微镜对菌落形态进行观察。结果表明:豆瓣中存在数量较多的酵母菌,无论是自制还是市售的豆瓣,其含有的大量酵母菌是其具有独特酯香、醇香的物质基础来源,也证明了在传统的风味食品中酵母菌起着至关重要的作用。

Yeast is an important microorganism in the food brewing process and can be metabolized to produce a variety of compounds which are benef icial to food safety or f lavor.Watercress is an important brewing food in Sichuan area.However,there are few studies on the role of yeast in this f ield.In this study,the self-made and commercially available samples were isolated and purif ied by using the plate scribing method and two strains of different yeasts were isolated.For the bacteria,the obtained yeasts were counted by a plate colony counting method and the colony morphology was observed by a microscope.The results showed that there were a large number of yeasts in the watercress.Whether it was homemade or commercially available watercress,the large amount of yeast contained in it was the basis of its unique ester and mellow substance which also proved to be in traditional f lavor foods.