生香酵母uraos焙乐道课件

生香酵母的分离和鉴定及其面团发酵与面包香气特征研究Studiesontheisolationandidentificationofaroma-producingyeast,doughfermentationpropertiesandbreadcharacteristicsIsolation,screeningandidentificationofaroma-producingyeastGrowthandfermentationcharacteristicsofaroma-producingyeastsAroma-productioncharacteristicsofaroma-producingyeastsDoughfermentedbyaroma-producingyeastsandoptimizationoffermentedprocessAromacharacteristicsofbreadbakedwitharoma-producingyeasts

12345ResearchContents1.生香酵母的分离、筛选及鉴定Isolation,screeningandidentificationofaroma-producingyeast生香酵母的分离和筛选

Isolationandscreening

生香酵母的总酯滴定Totalestercontentdetermination

生香酵母的26SrDNA序列鉴定Identification

生香酵母概述及应用AnoverviewAroma-producingyeastisolationandidentificationBriefoverviewofaroma-producingyeastEster-producingyeastAroma-producingyeastJuice,fruitwineFlowery,faintscent,fruityQustarteretcAlcoholEstersAcidAldehydesKetonesAminesAromaticIsolationHansenulapolymorphaCandidaPichiapastorisTorulopsisSauceSauce,anxiousburntWineFruitwineAromaYeastcondimentSpiceBread？WhitespiritWideapplicationofaroma-producingyeastsQustarters-traditionalChinesestartersQu(Jiuqu)MoldsYeastsBacteriaAsourceofbothmicrobesandenzymes.Saccharifyingandfermentingagent承德酒曲Chengde汤沟酒曲Tanggou梅兰春酒曲Meilanchun酒鬼酒曲JiuguiCollectionoffamousQustartersinChina茅台习酒酒曲MaotaiTable1.Isolationofyeast样品CDMLCJGTGMT菌株个数3235222121131yeastswereisolatedfromthose5famoustraditionalQustartersIsolationofyeastFlavorsmellingStrainsSolidmediaLiquidmedia

FlavortypeFlavor

strength

FlavortypeFlavorstrengthIMLC-4Esterflavor+++++Esterflavor，bouquetflavor+++++MLC-5Esterflavor++++Esterflavor，bouquetflavor++++IICD-10Fruityflavor++FruityFlavor，Esterflavor+++CD-17FruityFlavor+FruityFlavor，Esterflavor++CD-22FruityFlavor++FruityFlavor，Esterflavor++IIICD-5FruityFlavor++++FruityFlavor，Esterflavor，bouquetflavor+++++Table2AromascreeningofyeastsScreeningofaroma-producingyeastsStrainsColonymorphologyCellmorphologyIMLC-4Colonydiameter

2mm，Opaque，Milkwhite，Marginaltidy，Lackluster，BiofilminliquidmediaOvalMLC-5IICD-10Colonydiameter

1.5mm，Opaque，white，Marginaltidy，Glossy，ButyrousSausage-shapeCD-17CD-22

IIICD-5Colonydiameter

2mm，Opaque，white，Marginaltidy，Glossy，ButyrousOvalColonyandcellmorphologyofaroma-producingyeastsTotalestercontentdetermination

351.4mg/L314.5mg/L281.3mg/LFig.4

Estercontentofaroma-producingyeastfermentedbrothTable426SrDNAsequencingresultsofthearoma-producingyeastsFig.5Phylogenetictreebasedonthe26SrDNAD1/D2genesequencesofaroma-producingyeastsStrainshomologyMLC-4Wickerhamomycesanomalus100%MLC-5Wickerhamomycesanomalus99%CD-10Pichiafabianii99%CD-17Pichiafabianii99%CD-22Pichiafabianii100%CD-5Pichiakudriavzevii99%

MLC-4

MLC-5

WickerhamomycesanomalusIMAU:Y1036

CD-10

CD-17

CD-22

PichiafabianiiUWFP-345

CD-5

PichiakudriavzeviiIMAU6Y038(JZ10-3)0.0226SrDNASequenceidentification2.生香酵母的生长与发酵特性Growthandfermentationcharacteristicsofaroma-producingyeasts生香酵母的最适pH和碳源pHandcarbon

source生香酵母的发酵力Fermentation

ability生香酵母的生长曲线Growthcurve生香酵母的最适生长温度TemperatureFig.6Optimumtemperatureofaroma-producingyeastFig.7OptimumpHofaroma-producingyeast28-30℃pH5-6Optimum

temperatureandpHFig8Optimumcarbonofaroma-producingyeastFig.9Growthcurveofaroma-producingyeastSucrose18h:

Stationary

phasesOptimumcarbonandgrowthcurveGlucose

SucroseMaltose

FructoseLactoseCarbon

sourceTable5Theair-producingabilityofaroma-producingyeastFig.11Thefermentationabilityofaroma-producingyeaststrainsDurham'sfermentationDryYeastWAPK

BeginTime7h11h18h1/49h15.5h24h1/210.5h20h30h3/411.5h23.5h35h112h26.5h40hFermentationability：DY>>WA>PKApplication：Dried+aroma-producingyeastFermentation

abilityofaroma-producingyeast3.生香酵母的产香特性Aroma-productioncharacteristicsofaroma-producingyeasts生香酵母发酵液Fermentedbroth：GC-MS生香酵母面团FermentedDough：GC-O-MSTHANKYOUSUCCESS2026/2/621可编辑b.Pichiakudriavzevii

a.Control

c.WickerhamomycesanomalusFig.12GCchromatogramsofvolatilecompoundsofdifferentfermentationbrothofaroma-producingyeastEthyl

acetateAlcoholIsoamylacetateIsoamylalcoholPhenethylacetatePhenethyl

alcoholFermentation

broth：GC-MSchromatogramsTable6GC-MSanalysisofaroma-producingyeastfermentedbrothRetention

time(min)

FlavorcompoundsPeakarea(107)W.anomalusP.kudriavzevii3.308Ethyl

acetate3169.23037.04.098Alcohol580.4482.44.693Propyl

acetate25.831.85.486Isobutylacetate66.3-7.949Isobutanol-19.78.094Isoamyl

acetate326.8464.010.879Isoamylalcohol1175.9778.716.36Acetic

acid16.216.519.51-nonanol16.615.621.403Phenethyl

acetate12.469.722.463Phenethylalcohol139.0169.7Alcohols+Esters：>90%Fermentation

broth：GC-MSanalysisW.Anomalus,P.kudriavzeviiAlcohols,EstersFermentedbrothDifferent

substratesFlavorcompounds？FermentedflourDough（WAD,PKD）Contribution

toodourqualityGC-MSContentThreshold

GC-OInstrumentandsenseorgan

GC-O-MSadvantages编号保留时间(min)风味化合物峰面积(107)CODWADPKD2717.489苯甲醛2.2141.939.22817.6992-壬烯醛2.2--2918.076正辛醇2.1--3018.171异丁酸-9.310.63118.877反式-2-辛烯-1-醇0.8-2.03219.4611-壬醇1.28.88.53319.5692-Isovaline-3.14.93419.766顺-3-壬烯醇-1.3-3519.857顺-4-癸烯-1-醇-6.9-3620.318乙酸苯甲酯-1.21.33720.397正戊酸--1.03820.7462,4-癸二烯醛0.47.52.53921.045顺-4-癸烯-1-醇-13.11.14021.359Phenethylacetate-28.0216.24121.632己酸-33.723.04222.025Benzylalcohol-4.72.94322.425苯乙醇-74.280.04422.792庚酸-3.92.34523.682δ-Nonylester-4.85.24623.686桃醛--6.64723.883Caprylicacid-4.70.94825.754十五酸乙酯-3.72.2

Counts173638

Totalpeakarea179.02957.31945.1No.Rentationtime(min)FlavorcompoundsPeakarea(107)CODWADPKD13.253Ethyl

acetate-1741.0830.824.072Alcohol-234.1201.434.623乙酸丙酯-14.11.145.457乙酸异丁酯-10.31.057.057己醛102.37.3-67.852异丁醇-40.536.977.923Isoamyl

acetate-156.5216.289.43乙酸戊酯-3.70.199.761庚醛2.3--1010.115丙酸正戊酯--2.31110.944Isoamylalcohol-222.8159.21212.008正戊醇5.0--1312.271Hexyl-56.717.91412.715辛醛1.1--1513.652(E)-2-庚烯醛4.24.92.61614.572正己醇40.673.936.01714.815heptylacetate

-3.40.71815.221壬醛-1.34.71915.5283-辛烯-2-酮1.5--2015.8554-壬炔1.3--2115.9152-辛烯醛2.65.42.72216.092辛酸乙酯--0.82316.346乙酸-9.13.82416.374蘑菇醇7.710.96.52516.487庚醇1.57.18.42616.732Octylacetate,-3.51.6WAD：12alcohol、12ester、6

acidPKD：10alcohol、15ester、7

acidVolatileflavorcompoundsofdoughbyGC-MSTable8Odour-activecompoundsanalysisofdoughfermentedbyaroma-producingyeastbyGC-ONo.Odour-activecompoundsAromadescriptionFlavorstrengthWADPKD1Ethyl

acetate水果香，菠萝香4.73.32乙醇酒精味113

Isoamylacetate香蕉香3.754异戊醇水果香2.72.35正己醇青草，木味216乙酸酸味2.727苯甲醛杏仁味-18乙酸苯乙酯玫瑰花香0.73.392-甲基丁酸臭3310苯甲醇甜香3.3311苯乙醇玫瑰花香3312δ-壬内酯奶油香33.313未知化合物2纸张-214未知化合物甜香-215未知化合物3臭3-16未知化合物4甜香3.3-Counting1314

Flowery,fruity,milkyaromaHighcontentLowthresholdOdour-activecompoundsanalysisofdoughbyGC-O4.生香酵母面团发酵条件优化Doughfermentedbyaroma-producingyeastsandoptimizationoffermentedprocess响应面优化生香酵母面团的发酵条件Response

surface

optimization生香酵母发酵面团的基本特征

Doughproperty各因素对生香酵母发酵面团产香的影响Single

factorFig.13Effectofdifferent

conditionsonaromacompoundcontentfermentedbyaroma-producingyeastshakingspeedSugaraddtionFermentationtimeDY400150r/min7.5g/100gdough24hDYSinglefactoroptimizationexperimentsDY=424.35，167.11r/min，7.40g/100g，25.50hDY:300,400,500Shakingspeed:100,150,200r/minSugar:5、7.5,10g/100gdoughFermentationtime:18,24,30hResponse

surfaceDY=421.44，157.06r/min，7.29g/100g，23.88hWADPKDDY=420，160r/min，7.30g/100gdough，24hFitted

value：WAD-Ethylacetate889.25mg/kg，

PKD

-Isoamylacetate10.50mg/kgResponse

surface

optimizationexperimentsFig.14Thecountsofaroma-producingyeastoffermenteddoughFig.15ThepHandTTAvaluesofaroma-producingfermenteddoughFig.16Thearomacompoundcontentfermentedbyaroma-producingyeast885.61mg/kg10.36mg/kgDoughfermentationproperty5.生香酵母面包风味特征Aromacharacteristicsofbreadbakedwitharoma-producingyeasts面包的比容、硬度Specificvolumeandhardnessofbread面包的感官特性Sensorycharacteristicofbread面包的香气特征Aromacharacteristicsofbread面团的发酵流变学特性RheofermentalpropertiesofdoughTable9Effectofaroma-producingyeastdoughonrheofermentalpropertiesofbreaddoughDoughHm(mm)Tx(min)R(%)DYBD56.2±0.84a119±5.65a86.2±0.42abWABD61.8±0.70b104±7.07a84.9±0.71aPKBD59.7±0.28c110±2.82a87.5±0.85bHm:WABD>PKBD>DYBDRheofermentalpropertiesofdoughTable10Effectsofaroma-producingyeastdoughonthespecificvolumeandhardnessofbreads

BreadDYBWABPKBSpecificvolume（mL/g）4.26±0.080a5.30±0.15b4.64±0.18cHardness（g）398.1±9.11a282.7±13.87b338.3±12.74cSpecificvolume:WAB>PKB>DYBHardness:WAB<PKB<DYBSpecificvolumeandhardnessofbreadFig.17Effectsofaroma-producingyeastdoughonthesensoryevaluationofbreadsAppearanceandtaste：WAB>PKB>DYBFlavor：PKB（8.7）>WAB（8.4）>DYB（7.5）SensorycharacteristicofbreadPKB≈WAB>DYBAppearanceColorFlavorTasteOverall

acceptance

Table11StatisticsresultsofvolatilecompoundsindifferentbreadsDYBWABPKBCountsPeakarea（107）CountsPeakarea（107）CountsPeakarea（107）Alcohol181585.2162103.6232238.9Ester8203.912695.3171043.1Acid489.75160.36156.9

Aldehyde10733.38597.811704.7

Ketone427.3350.5559.9Alkane4136.74105.84129.3Heterocyclicaryl

2117.93141.7485.6Sulfocompound29.6210.325.2Total

522804.1533831.8724433.2

58.1%33.7%41.2%3.415.12Volatilecompoundsindifferentbreads36.6%No.FlavorcompoundsAromadescriptionFlavorstrengthDYBWABPKB13Phenylethyl

acetateRosearoma-14.714苯乙醇花香244.315己酸甜香33.3416δ-壬内酯奶油香44.3417丁位十二内酯花香奶香--4.3183-甲硫基丙醇臭23.3219未知化合物1纸张味-3-20未知化合物2木味