Screening of freeze-tolerant yeasts and their bread dough fermentative properties

Authors

XUE Meicui, College of Food Science and Technology, Shanghai Ocean University, Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China
WANG Liping, College of Food Science and Technology, Shanghai Ocean University, Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
HAO Yanli, College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
WANG Zhengquan, College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
ZHAO Yong, College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
HUANG Yuliang, College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China

Abstract

Freeze-tolerance is a necessary characteristic of yeast used in frozen dough. Target freeze-tolerant strain was screened using liquid fermentation (LF) medium method, applied for frozen dough production, and the relationship between the content of intracellular compounds and cell survival and relative fermentation ability in different yeasts was analyzed. The isolated strain was identified mainly by morphologic observation and 26S rDNA gene sequence analysis. The results showed that seven strains were selected from four various sourdoughs, their freeze-tolerance rate ranged from 9%～86%, and relative fermentation ability ranged from 9%～67%. Two strains, Y-3 and H-1, had highest survival ratio of 86% and highest relative fermentation ability of 67%, respectively. The result of correlation analysis showed that survival ratio was significantly positively correlated with trehalose, glycerol , proline level, but negatively correlated with arginine, aspartic acid，glutamate and relative fermentation ability; relative fermentation ability was significantly positively correlated with aspartic acid and glutamate, and negatively correlated with trehalose, glycerol, proline and arginine level. Strain Y-3 was identified as Debaryomyces hansenii, and strain H-1 was identified as Saccharomyces cerevisiae. Comprehensive consideration of freeze-tolerance, fermentative ability and safety, mixed fermentation of Y-3 and H-1 will be used to produce of frozen dough.

Publication Date

4-28-2018

First Page

6

Last Page

11

DOI

10.13652/j.issn.1003-5788.2018.04.002

Recommended Citation

Meicui, XUE; Liping, WANG; Yanli, HAO; Zhengquan, WANG; Yong, ZHAO; and Yuliang, HUANG (2018) "Screening of freeze-tolerant yeasts and their bread dough fermentative properties," Food and Machinery: Vol. 34: Iss. 4, Article 2.
DOI: 10.13652/j.issn.1003-5788.2018.04.002
Available at: https://www.ifoodmm.cn/journal/vol34/iss4/2

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