A strain of Saccharomyces cerevisiae and its application in the preparation of fermented food

Abstract

The invention discloses a strain of Saccharomyces cerevisiae and its application in preparing fermented food, belonging to the technical field of microorganisms. The preservation number of the present invention is that Saccharomyces cerevisiae LBBE-1 of GDMCC No:60989 can tolerate high sugar and high salt; The stable phase can be reached by culturing in a salt environment for 20 hours, and the OD of the culture solution obtained by culturing this Saccharomyces cerevisiae LBBE-1 in a high-sugar and high-salt environment with a glucose concentration of 300 g / L and a NaCl concentration of 20 g / L for 20 hours 600 As high as 30.18, which is 33.30 times higher than the starting 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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