摘要
以实验室分离保藏的耐盐生香酵母YC14为研究对象制备冻干菌剂,利用响应面法对真空冷冻干燥过程中使用的冷冻保护剂配方进行优化,并对冻干菌剂在芫根腌菜发酵过程中的作用进行研究。结果表明,YC14的适宜离心条件为3000 r/min离心5 min,酵母离心存活率达93.46%;最佳冷冻保护剂配方为乳糖3.15%、脱脂乳粉6.72%、吐温805.02%,所得菌剂的存活率为91.55%,且真空冷冻干燥并不影响YC14的产酯能力。将制备的冻干菌剂用于芫根腌菜发酵,腌菜总酯、总酸含量显著增加,感官品质明显提升。该菌剂对于改善芫根腌菜的品质具有一定的作用。
A salt-tolerant and aroma-producing yeast YC14 isolated and preserved in the laboratory is taken as the research object to prepare freeze-dried microbial agent.The formula of freezing protective agent used during vacuum freeze drying is optimized by response surface methodology,and the effect of freeze-dried microbial agent during the fermentation of Brassica rapa L.pickles is evaluated.The results show that the proper centrifugal condition of YC14 is 3000 r/min for 5 min,and the survival rate of YC14 is 93.46%.The optimal formula for freezing protective agent is as follows:3.15%lactose,6.72%skimmed milk powder and 5.02%Tween 80,and the survival rate of the obtained microbial agent is 91.55%.Besides,the vacuum freeze drying does not affect the ester production capacity of YC14.When the prepared freeze-dried microbial agent is used during the fermentation of Brassica rapa L.pickles,the content of total esters and total acids of pickles increases significantly,and the sensory quality is significantly improved.The microbial agent has a certain effect on improving the quality of Brassica rapa L.pickles.
作者
董平
易宇文
唐红梅
程利思
蒲慧
吴华昌
邓静
DONG Ping;YI Yu-wen;TANG Hong-mei;CHEN Li-si;PU Hui;WU Hua-chang;DENG Jing(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Sichuan Yashi Technology Co.,Ltd.,Chengdu 610042,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期73-78,共6页
China Condiment
基金
四川省科技厅应用基础研究项目(2021YJ0275)
四川省高校科研创新团队建设计划(18TD0043)
四川旅游学院2019年度校级科研项目(19SCTUZZ07)。
关键词
耐盐生香酵母
真空冷冻干燥
保护剂
芫根腌菜
salt-tolerant and aroma-producing yeasts
vacuum freeze drying
protective agent
Brassica rapa L.pickles
