摘要
综述了自然筛选、诱变选育、基因工程3类酵母选育方法,海藻糖、抗冻蛋白(肽)等抗冻剂的添加应用及新型冷冻技术的应用,以期为改善酵母抗冻性能及冷冻面团的品质提供参考。
Three kinds of yeast breeding methods,including natural screening,mutagenesis and genetic engineering,the application of antifreeze additives such as trehalose and antifreeze protein(peptide)and the application of new freezing technology were reviewed,in order to provide reference for improving the frost resistance of yeast and the quality of frozen dough.
作者
黄心敏
HUANG Xin-min(Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)
出处
《粮食与油脂》
北大核心
2023年第5期1-3,18,共4页
Cereals & Oils
关键词
酵母
抗冻性能
冷冻面团
yeast
frost resistance
frozen dough
