Saccharomyces cerevisiae and application thereof in preparation of fermented food

Abstract

The invention discloses saccharomyces cerevisiae and application thereof in preparation of fermented food, and belongs to the technical field of microorganisms. The saccharomyces cerevisiae LBBE-1 with the preservation number of GDMCC No:60989 disclosed by the invention can resist high sugar and high salt; the saccharomyces cerevisiae LBBE-1 is cultured in a high-sugar and high-salt environment with the glucose concentration of 300g / L and the NaCl concentration of 20g / L for 20 hours to reach a stable period; moreover, the OD600 of a culture solution obtained by culturing the saccharomyces cerevisiae LBBE-1 in a high-sugar and high-salt environment with the glucose concentration of 300g / L and the NaCl concentration of 20g / L for 20 hours is as high as 30.18 and is improved by 33.30 times compared with that of the original strain saccharomyces cerevisiae LBBE-1.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application in the preparation of fermented food, belonging to the technical field of microorganisms. Background technique [0002] Bread is a baked food made from wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. Because people around the world generally eat bread, and some countries in Europe, North America, South America, Australia, the Middle East, Asia and Africa even use bread as their daily main carbohydrate food source, therefore, bread has a very high status in the food field. [0003] When preparing bread, proofing is undoubtedly one of the most critical steps, which directly determines the flavor, texture and storage performance of the finished bread. The biggest influence on the proofing of bread is the choice of starter. [0004] At present, there are generally two types of leavening agents used for proofing bread, one is commercially available ...

AI Technical Summary

Problems solved by technology

Among them, commercially available natural yeast refers to a mixed starter composed of multiple strains of Saccharomyces cerevisiae. The bread prepared by using this starter has better flavor, texture and storage performance. However, due to the proofing ability of this starter Insufficient, the use of this leavening agent to prepare bread will cause the proofing time of bread to be too long (generally up to 16h), which cannot meet the needs of rapid proofing in industrial production; the commercially available instant active dry yeast refers to a A single starter composed of commercial yeast, the proofing time of bread prepared with this starter is shorter (generally only 150 minutes), but the bread prepared with this starter is far inferior in flavor, texture and storage performance Bread prepared using commercially available natural yeast often needs to add improvers and preservatives to make up for the shortage, which undoubtedly brings potential food safety hazards to baked goods

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