馒头发酵过程中酵母菌和乳酸菌的代谢作用.pdfVIP

200 2010, Vol. 31, No. 13 食品科学 ※生物工程 1 1 2 , 2 1 苏东民 ，胡丽花 ，苏东海 * ，辛秀兰 ，李自红 (1.河南工业大学粮油食品学院，河南 郑州 450052 ；2.北京电子科技职业学院，北京 100029) ：和制馒头面团时，添加20% 由酵母菌(Saccharomyces cerevisiae CGMCC 2.0562)和/ 或乳酸菌(Lactobacillus brevis CGMCC 1.0579) 发酵的老面团进行混合发酵，通过检测pH 值、总酸度及可溶性糖含量的变化，研究老面 团馒头发酵过程中微生物生长及代谢特性。采用高效液相色谱 (HPLC)- 蒸发光散射检测器(ELSD)检测可溶性糖(麦 芽糖、蔗糖、果糖、葡萄糖) 含量，其流动相为乙腈 - 水体积比 70:30 ，流速 1.0mL/min，柱温25 ℃，ELSD 漂 移管温度 83.5 ℃，载气空气流速2.2L/min 。结果显示：与对照组相比，添加老面团的样品pH 值较低，TTA 值 较高，尤其是添加单一乳酸菌发酵老面团的样品酸度最低；不同样品发酵过程中各种可溶性糖的含量及变化趋势存 在差异。由此看出，不同菌种对原料的利用不同，所以馒头面团发酵过程中代谢产酸及可溶性糖含量变化存在差 异，这很可能会影响到馒头的品质。 ：馒头；酵母菌；乳酸菌；高效液相色谱- 蒸发光散射检测器(HPLC-ELSD) ；可溶性糖 Metabolism of Yeast and Lactic Acid Bacteria during Dough Fermentation of Mantou 1 1 2, 2 1 SU Dong-min ，HU Li-hua ，SU Dong-hai *， XIN Xiu-lan ，LI Zi-hong (1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China ； 2. Beijing Vocational College of Electronic Science, Beijing 100029, China) Abstract ：When mixing dough of Mantou, 20% Laomiantuan fermented by Saccharomyces cerevisiae (CGMCC 2.0562) and/ or Lactobacillus brevis (CGMCC 1.0579) was added in dough. The pH, total acidity and soluble sugars were determined to explore the growth and metabolism characteristics of microorganisms during dough fermentation of Laomian Mantou. Soluble sugars including maltose, sucrose, fructose and glucose were determined using high performance liquid chromatography (HPLC) with evaporative light scattering detector (ELSD). The detection conditions were as follow