本論文主要研究32株老面中的釀酒酵母菌的分子特性及其發(fā)酵風(fēng)味,產(chǎn)氣和產(chǎn)酸效率分別用威克漢姆法和pH計(jì)測定。風(fēng)味分析采用氣相色譜-質(zhì)譜聯(lián)用技術(shù)對無菌面粉溶液發(fā)酵過程中的揮發(fā)性化合物進(jìn)行了測定。分子特性采用脈沖場凝膠電泳（PFGE）技術(shù)測定了 32株釀酒酵母菌的遺傳關(guān)系。運(yùn)用SDS-PAGE凝膠電泳法對32株釀酒酵母菌總蛋白進(jìn)行分離鑒定。主要結(jié)果如下:1.我們從自制作坊收集了 32份老面樣品,并對主要優(yōu)勢菌株釀酒酵母菌進(jìn)行了分離鑒定。2.葡萄糖和蔗糖是較好的發(fā)酵碳水化合物,具有較好的產(chǎn)氣和產(chǎn)酸能力。3.比較了 32株釀酒酵母菌株的產(chǎn)氣速率和產(chǎn)酸能力。SC-N6,SC-Y2,SC-Y10,和SC-Y12 釀酒酵母菌株產(chǎn)氣效率較高,SC-N1,SC-X1,SC-Y2,SC-T2,SC-T3,SC-X3,SC-Y4,SC-N4,SC-N5,SC-Y5,SC-Y6,SC-Y8 和 SC-Y12 釀酒酵母菌株具有較好地產(chǎn)酸能力,SC-Y2,SC-Y10和SC-Y12菌株擁有高產(chǎn)氣效率和較好的產(chǎn)酸能力。4.基于pH值和氣體體積可以看出最佳發(fā)酵時(shí)間為4-6小時(shí)。5.采用HS-SPME-GC-MS技術(shù)對釀... 

【文章來源】：華中農(nóng)業(yè)大學(xué)湖北省 211工程院校 教育部直屬院校

【文章頁數(shù)】：110 頁

【學(xué)位級別】：碩士

【文章目錄】：
ABBREVIATION
摘要
ABSTRACT
CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW
    1.1 Introduction
    1.2 History of bread
    1.3 Chinese Steamed Bread
    1.4 Raw material of bread
        1.4.1 Flour
        1.4.2 Water
        1.4.3 Yeast
        1.4.4 Sugars
        1.4.5 Salt
        1.4.6 Lipids
        1.4.7 Improvers and Conditioners
    1.5 Yeast Metabolism
        1.5.1 Monosaccharides
        1.5.2 Disaccharides
    1.6 Metabolic reactions in sugar catabolism
    1.7 Yeast Activity
    1.8 The aerogenesis efficacy assay
    1.9 The flavor of dough
    1.10.Genetic analysis methods of yeast
        1.10.1 Multiple-Locus Variable Number Tandem Repeat Analysis
        1.10.2 Nucleic Acid Sequence
        1.10.3 Pulsed-Field Gel Electrophoresis(PFGE)
    1.11 Total protein assay methods
    1.12 Research purpose
    1.13 Research flow
    1.14 Research content
CHAPTER TWO CARBOHYDRATE METABOLISM PROPERTY OF SACCHAROMYCES CEREVISIAE
    2.1 Introduction
    2.2 Sample resource of the experiment
    2.3 Chemical reagent of the experiment
    2.4 Used instruments and equipment
    2.5 Research methodology
        2.5.1 The aerogenesis efficacy assay
        2.5.2 Acidity detection method
    2.6 Results
    2.7 Discussion
    2.8 Conclusion
CHAPTER THREE FLAVOR ANALYSIS OF FERMENTED DOUGH BY DIFFERENT YEAST
    3.1 Bread Flavor
    3.2 Flavor detection method and dough flavor analysis
    3.3 Sample resource of the experiment
    3.4 Chemical reagent of the experiment
    3.5 Used instruments and equipment
    3.6 Research methodology
    3.7 Results
    3.8 Discussion
    3.9 Conclusion
CHAPTER FOUR GENETIC RELATIONSHIP BETWEEN SACCHAROMYCES CEREVISIAE BY PFGE
    4.1 Introduction
    4.2 Sample resource of the experiment
    4.3 Chemical reagent of the experiment
    4.4 Used instruments and equipment
    4.5 Research methodology
    4.6 Result
    4.7 Discussion
    4.8 Conclusion
CHAPTER FIVE YEAST TOTAL PROTEIN DETECTED BY SDS-PAGE
    5.1 Introduction
    5.2 Sample resource of the experiment
    5.3 Chemical reagent of the experiment
    5.4 Used instruments and equipment
    5.5 Research methodology
        5.5.1 Preparation of plugs in SDS-Page
        5.5.2 Preparation of gel
        5.5.3 Pour the stacking gels
        5.5.4 Load and run samples on the SDS-PAGE gel
        5.5.5 Staining SDS-PAGE gels
    5.6 Result
    5.7 Discussion
    5.8 Conclusion
THE RESEARCH CONCLUSION
Supplement materials (represented figures)
REFERENCE
Acknowledgement


【參考文獻(xiàn)】：
期刊論文
[1]中國雜糧主食化之饅頭的研究[J]. 馬先紅,劉景圣,李俠東,許海俠,阮曉青.  食品研究與開發(fā). 2015(23)
[2]GC-MS分析傳統(tǒng)酸面團(tuán)饅頭風(fēng)味及添加食用堿對其風(fēng)味的影響[J]. 劉娜,程曉燕,孫銀鳳,黃衛(wèi)寧,李寧,Filip Arnaut.  食品工業(yè)科技. 2014(16)
[3]應(yīng)用PFGE檢測技術(shù)進(jìn)行一起洋蔥伯克霍爾德菌感染溯源[J]. 梁洪,吳燦權(quán),鄭悅康,袁展紅,師舞陽.  中國衛(wèi)生檢驗(yàn)雜志. 2014(04)



本文編號：3451627