CN106399137B - 一株酿酒酵母及其应用 - Google Patents
一株酿酒酵母及其应用 Download PDFInfo
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- CN106399137B CN106399137B CN201611101053.8A CN201611101053A CN106399137B CN 106399137 B CN106399137 B CN 106399137B CN 201611101053 A CN201611101053 A CN 201611101053A CN 106399137 B CN106399137 B CN 106399137B
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- CN
- China
- Prior art keywords
- saccharomyces cerevisiae
- dough
- bread
- yeast
- provocation
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
Description
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611101053.8A CN106399137B (zh) | 2016-12-05 | 2016-12-05 | 一株酿酒酵母及其应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611101053.8A CN106399137B (zh) | 2016-12-05 | 2016-12-05 | 一株酿酒酵母及其应用 |
Publications (2)
Publication Number | Publication Date |
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CN106399137A CN106399137A (zh) | 2017-02-15 |
CN106399137B true CN106399137B (zh) | 2019-07-02 |
Family
ID=58083418
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611101053.8A Active CN106399137B (zh) | 2016-12-05 | 2016-12-05 | 一株酿酒酵母及其应用 |
Country Status (1)
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CN (1) | CN106399137B (zh) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107058192A (zh) * | 2017-06-13 | 2017-08-18 | 江南大学 | 一种天然酵母面包发酵剂及其应用 |
CN107245458B (zh) * | 2017-06-19 | 2019-12-24 | 湖北大学 | 一种高抗性产海藻糖酿酒酵母菌株的筛选及应用 |
CN107603897B (zh) * | 2017-09-28 | 2020-08-04 | 福建省麦都食品发展有限公司 | 一种天然酵母面包发酵剂 |
CN111607529B (zh) * | 2020-05-15 | 2021-09-28 | 江南大学 | 一株酿酒酵母及其在制备发酵食品中的应用 |
CN114317301B (zh) * | 2020-09-30 | 2023-07-18 | 安琪酵母股份有限公司 | 酿酒酵母菌、面用干酵母以及其应用 |
CN114181844A (zh) * | 2021-09-02 | 2022-03-15 | 中粮面业(濮阳)有限公司 | 提高面条风味的酿酒酵母、发酵剂及其应用以及发酵制备面制品的方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1439712A (zh) * | 2002-02-21 | 2003-09-03 | 协和发酵工业株式会社 | 新酵母 |
CN101575577A (zh) * | 2008-05-05 | 2009-11-11 | 安琪酵母股份有限公司 | 一种耐冷冻酵母及其组合物、面团 |
CN103710275A (zh) * | 2012-09-29 | 2014-04-09 | 安琪酵母股份有限公司 | 一种风味酵母及其组合物 |
CN105829533A (zh) * | 2013-12-16 | 2016-08-03 | 乐斯福公司 | 对不甜或微甜生面团有效的新的制面包酵母菌株 |
-
2016
- 2016-12-05 CN CN201611101053.8A patent/CN106399137B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1439712A (zh) * | 2002-02-21 | 2003-09-03 | 协和发酵工业株式会社 | 新酵母 |
CN101575577A (zh) * | 2008-05-05 | 2009-11-11 | 安琪酵母股份有限公司 | 一种耐冷冻酵母及其组合物、面团 |
CN103710275A (zh) * | 2012-09-29 | 2014-04-09 | 安琪酵母股份有限公司 | 一种风味酵母及其组合物 |
CN105829533A (zh) * | 2013-12-16 | 2016-08-03 | 乐斯福公司 | 对不甜或微甜生面团有效的新的制面包酵母菌株 |
Non-Patent Citations (1)
Title |
---|
保护剂在冷冻干燥乳酸菌中的应用及其作用机理的探讨;杨永锋 等;《第三届国际葡萄与葡萄酒学术研讨会论文集》;20110412;79-80 * |
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Publication number | Publication date |
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CN106399137A (zh) | 2017-02-15 |
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Inventor after: Zhang Juan Inventor after: Wu Jiajing Inventor after: Fu Guihua Inventor after: Li Zhibin Inventor after: Chen Jian Inventor after: Du Guocheng Inventor before: Zhang Juan Inventor before: Wu Jiajing Inventor before: Li Zhibin Inventor before: Fu Guihua Inventor before: Chen Jian Inventor before: Du Guocheng |
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