生香酵母焙乐道PPT课件.pptx

<p><span id="_baidu_bookmark_start_0" style="display: none; line-height: 0px;">‍</span>生香酵母的分离和鉴定及其面团发酵与面包香气特征研究Studies on the isolation and identification of aroma-producing yeast,dough fermentation properties and bread characteristicsIsolationIsolation,screening and identification of aroma-producing yeast,screening and identification of aroma-producing yeast Growth and fermentation characteristics of Growth and fermentation characteristics of aroma-producing yeasts aroma-producing yeasts Aroma-production characteristics of aroma-producing Aroma-production characteristics of aroma-producing yeastsyeastsDough fermented by aroma-producing yeasts and optimization of Dough fermented by aroma-producing yeasts and optimization of fermented fermented processprocessAroma characteristics of bread baked with aroma-producing yeasts Aroma characteristics of bread baked with aroma-producing yeasts 12345Research ContentsResearch Contents1.1.生香酵母的分离、筛选及鉴定生香酵母的分离、筛选及鉴定Isolation,screening and identification of aroma-producing yeast 生香酵母的分离和筛选 Isolation and screening 生香酵母的总酯滴定 Total ester content determination 生香酵母的26S rDNA序列鉴定 Identification 生香酵母概述及应用 An overviewAroma-producing yeast isolation and identificationAroma-producing yeast isolation and identificationBrief overview of aroma-producing yeastBrief overview of aroma-producing yeastEster-producing yeastAroma-producing yeast Juice,fruit wineFlowery,faint scent,fruityQu starter etcAlcoholEstersAcidAldehydesKetonesAminesAromaticIsolationHansenula polymorphaCandidaPichia pastorisTorulopsisSauceSauce,anxious burntWineFruit wineAroma YeastcondimentSpiceBread？White spirit Wide application of aroma-producing yeasts Wide application of aroma-producing yeastsQu Qu starters-traditional Chinese starters starters-traditional Chinese starters Qu(Jiuqu)Qu(Jiuqu)uMolds Yeasts Bacteria uA source of both microbes and enzymes.uSaccharifying and fermenting agent承德酒曲ChengdeChengde汤沟酒曲 TanggouTanggou梅兰春酒曲 MeilanchunMeilanchun酒鬼酒曲JiuguiJiuguiCollection Collection of famous Qu of famous Qu starters in China starters in China 茅台习酒酒曲MaotaiMaotaiTable 1.Isolation of yeast样品CDMLCJGTGMT菌株个数3235222121131 yeasts were isolated from those 5 famous traditional Qu startersIsolation Isolation of yeastof yeast Flavor smelling Flavor smellingStrainsSolidmediaLiquidmediaFlavortypeFlavorstrengthFlavortypeFlavorstrengthIMLC-4Esterflavor+Esterflavor，bouquetflavor+MLC-5Esterflavor+Esterflavor，bouquetflavor+IICD-10Fruityflavor+FruityFlavor，Esterflavor+CD-17FruityFlavor+FruityFlavor，Esterflavor+CD-22FruityFlavor+FruityFlavor，Esterflavor+IIICD-5FruityFlavor+FruityFlavor，Esterflavor，bouquetflavor+Table 2 Aroma screening of yeastsScreening of aroma-producing yeastsScreening of aroma-producing yeastsStrainsColonymorphologyCellmorphologyIMLC-4Colonydiameter2mm，Opaque，Milkwhite，Marginaltidy，Lackluster，BiofilminliquidmediaOvalMLC-5IICD-10Colonydiameter1.5mm，Opaque，white，Marginaltidy，Glossy，ButyrousSausage-shapeCD-17CD-22IIICD-5Colonydiameter2mm，Opaque，white，Marginaltidy，Glossy，ButyrousOvalColony and cell morphology of aroma-producing yeastsColony and cell morphology of aroma-producing yeastsTotal ester content determinationTotal ester content determination 351.4 mg/L314.5 mg/L281.3 mg/LFig.4 Ester content of aroma-producing yeast fermented brothTable 4 26S r DNA sequencing results of the aroma-producing yeastsFig.5 Phylogenetic tree based on the 26S r DNA D1/D2 gene sequences of aroma-producing yeasts StrainshomologyMLC-4Wickerhamomyces anomalus100%MLC-5Wickerhamomyces anomalus99%CD-10Pichia fabianii99%CD-17Pichia fabianii99%CD-22Pichia fabianii100%CD-5Pichia kudriavzevii99%MLC-4MLC-5Wickerhamomyces anomalusIMAU:Y1036CD-10CD-17CD-22Pichia fabianii UWFP-345CD-5 Pichia kudriavzeviiIMAU6Y038(JZ10-3)0.0226S rDNA 26S rDNA Sequence Sequence identificationidentification2.2.生香酵母的生长与发酵特性生香酵母的生长与发酵特性Growth and Growth and fermentation characteristics fermentation characteristics of of aroma-producing aroma-producing yeasts yeasts 生香酵母的最适pH和碳源 pH and carbonsource生香酵母的发酵力 Fermentationability生香酵母的生长曲线 Growth curve生香酵母的最适生长温度 TemperatureFig.6 Optimum temperature of aroma-producing yeast Fig.7 Optimum pH of aroma-producing yeast28-30pH 5-6OptimumOptimumtemperature and pHtemperature and pHFig 8 Optimum carbon of aroma-producing yeast Fig.9 Growth curve of aroma-producing yeastSucrose18h:StationaryphasesOptimum Optimum carbon and growth curvecarbon and growth curveGlucose Sucrose Maltose Fructose LactoseCarbonsourceTable 5 The air-producing ability of aroma-producing yeast Fig.11 The fermentation ability of aroma-producing yeast strains DurhamsfermentationDryYeastWAPKBeginTime7h11h18h1/49h15.5h24h1/210.5h20h30h3/411.5h23.5h35h112h26.5h40hFermentation ability：DYWAPKApplication：Dried+aroma-producing yeastFermentationFermentationability of aroma-producing yeast ability of aroma-producing yeast 3.3.生香酵母的生香酵母的产香特性产香特性Aroma-production Aroma-production characteristics of characteristics of aroma-producing aroma-producing yeasts yeasts 生香酵母发酵液 Fermented broth：GC-MS生香酵母面团 Fermented Dough：GC-O-MSTHANK YOUSUCCESS2024/1/29 周一21可编辑b.Pichia kudriavzeviia.Controlc.Wickerhamomyces anomalusFig.12 GC chromatograms of volatile compounds of different fermentation broth of aroma-producing yeastEthylacetateAlcohol Isoamyl acetateIsoamyl alcoholPhenethyl acetatePhenethylalcoholFermentationFermentationbrothbroth：GC-MS chromatogramsGC-MS chromatogramsTable 6 GC-MS analysis of aroma-producing yeast fermented brothRetentiontime(min)FlavorcompoundsPeakarea(107)W.anomalusP.kudriavzevii3.308Ethylacetate3169.23037.04.098Alcohol580.4482.44.693Propylacetate25.831.85.486Isobutylacetate66.3-7.949Isobutanol-19.78.094Isoamylacetate326.8464.010.879Isoamylalcohol1175.9778.716.36Aceticacid16.216.519.51-nonanol16.615.621.403Phenethylacetate12.469.722.463Phenethylalcohol139.0169.7Alcohols+Esters：90%FermentationbrothFermentationbroth：GC-MS analysisGC-MS analysisW.Anomalus,P.kudriavzeviiAlcohols,EstersFermented brothDifferent substratesFlavor compounds？Fermented flourDough（WAD,PKD）Contribution to odour qualityGC-MSContentThresholdGC-OInstrument and sense organ GC-O-MS advantagesGC-O-MS advantages编号保留时间(min)风味化合物峰面积(107)CODWADPKD2717.489苯甲醛2.2141.939.22817.6992-壬烯醛2.2-2918.076正辛醇2.1-3018.171异丁酸-9.310.63118.877反式-2-辛烯-1-醇0.8-2.03219.4611-壬醇1.28.88.53319.5692-Isovaline-3.14.93419.766顺-3-壬烯醇-1.3-3519.857顺-4-癸烯-1-醇-6.9-3620.318乙酸苯甲酯-1.21.33720.397正戊酸-1.03820.7462,4-癸二烯醛0.47.52.53921.045顺-4-癸烯-1-醇-13.11.14021.359Phenethylacetate-28.0216.24121.632己酸-33.723.04222.025Benzylalcohol-4.72.94322.425苯乙醇-74.280.04422.792庚酸-3.92.34523.682-Nonylester-4.85.24623.686桃醛-6.64723.883Caprylicacid-4.70.94825.754十五酸乙酯-3.72.2Counts173638Totalpeakarea179.02957.31945.1No.Rentationtime(min)FlavorcompoundsPeakarea(107)CODWADPKD13.253Ethylacetate-1741.0830.824.072Alcohol-234.1201.434.623乙酸丙酯-14.11.145.457乙酸异丁酯-10.31.057.057己醛102.37.3-67.852异丁醇-40.536.977.923Isoamylacetate-156.5216.289.43乙酸戊酯-3.70.199.761庚醛2.3-1010.115丙酸正戊酯-2.31110.944Isoamylalcohol-222.8159.21212.008正戊醇5.0-1312.271Hexyl-56.717.91412.715辛醛1.1-1513.652(E)-2-庚烯醛4.24.92.61614.572正己醇40.673.936.01714.815heptylacetate-3.40.71815.221壬醛-1.34.71915.5283-辛烯-2-酮1.5-2015.8554-壬炔1.3-2115.9152-辛烯醛2.65.42.72216.092辛酸乙酯-0.82316.346乙酸-9.13.82416.374蘑菇醇7.710.96.52516.487庚醇1.57.18.42616.732Octylacetate,-3.51.6WAD：12 alcohol、12 ester、6 acidPKD：10 alcohol、15 ester、7 acidVolatile flavor compounds Volatile flavor compounds of dough by GC-MSof dough by GC-MSTable 8 Odour-active compounds analysis of dough fermented by aroma-producing yeast by GC-O No.Odour-activecompoundsAromadescriptionFlavorstrengthWADPKD1Ethylacetate水果香，菠萝香4.73.32乙醇酒精味113 Isoamylacetate香蕉香3.754异戊醇水果香2.72.35正己醇青草，木味216乙酸酸味2.727苯甲醛杏仁味-18乙酸苯乙酯玫瑰花香0.73.392-甲基丁酸臭3310苯甲醇甜香3.3311苯乙醇玫瑰花香3312-壬内酯奶油香33.313未知化合物2纸张-214未知化合物甜香-215未知化合物3臭3-16未知化合物4甜香3.3-Counting1314Flowery,fruity,milky aromaHigh High contentcontentLow Low thresholdthresholdO Odour-active dour-active compounds analysis compounds analysis of dough by of dough by GC-O GC-O 4.4.生生香酵母面团发酵条件优化香酵母面团发酵条件优化Dough fermented by aroma-producing yeasts and optimization of fermented process响应面优化生香酵母面团的发酵条件 Responsesurfaceoptimization生香酵母发酵面团的基本特征 Dough property各因素对生香酵母发酵面团产香的影响 SinglefactorFig.13 Effect of differentconditions on aroma compound content fermented by aroma-producing yeastshaking speedSugar addtionFermentation timeDY 400150 r/min7.5 g/100g dough24hDYSingle factor optimization Single factor optimization experimentsexperimentsDY=424.35，167.11 r/min，7.40 g/100g，25.50 hDY:300,400,500Shaking speed:100,150,200 r/minSugar:5、7.5,10 g/100g doughFermentation time:18,24,30hResponsesurfaceDY=421.44，157.06 r/min，7.29 g/100g，23.88 hWADWADPKDPKDDY=420，160 r/min，7.30 g/100g dough，24 hFittedvalue：WAD-Ethyl acetate 889.25 mg/kg，PKD-Isoamyl acetate10.50 mg/kgResponsesurfaceResponsesurfaceoptimization experimentsoptimization experimentsFig.14 The counts of aroma-producing yeast of fermented doughFig.15 The p H and TTA values of aroma-producing fermented doughFig.16 The aroma compound content fermented by aroma-producing yeast885.61 mg/kg10.36 mg/kgDough fermentation Dough fermentation propertyproperty5.5.生生香酵母面包风味特征香酵母面包风味特征Aroma characteristics of bread baked with aroma-producing yeasts 面包的比容、硬度 Specific volume and hardness of bread面包的感官特性 Sensory characteristic of bread面包的香气特征 Aroma characteristics of bread面团的发酵流变学特性 Rheofermental properties of doughTable 9 Effect of aroma-producing yeast dough on rheofermental properties of bread doughDoughHm(mm)Tx(min)R(%)DYBD56.20.84a1195.65a86.20.42abWABD61.80.70b1047.07a84.90.71aPKBD59.70.28c1102.82a87.50.85bHm:WABDPKBDDYBDRheofermental Rheofermental properties of doughproperties of doughTable 10 Effects of aroma-producing yeast dough on the specific volume and hardness of breads BreadDYBWABPKBSpecificvolume（mL/g）4.260.080a5.300.15b4.640.18cHardness（g）398.19.11a282.713.87b338.312.74cSpecific volume:WABPKBDYBHardness:WABPKBPKBDYBFlavor：PKB（8.7）WAB（8.4）DYB（7.5）Sensory characteristic of breadSensory characteristic of breadPKBWABDYBAppearanceColorFlavorTasteOverallacceptanceTable 11 Statistics results of volatile compounds in different breads DYBWABPKBCountsPeakarea（107）CountsPeakarea（107）CountsPeakarea（107）Alcohol181585.2162103.6232238.9Ester8203.912695.3171043.1Acid489.75160.36156.9Aldehyde10733.38597.811704.7Ketone427.3350.5559.9Alkane4136.74105.84129.3Heterocyclicaryl2117.93141.7485.6Sulfocompound29.6210.325.2Total 52 2804.1 53 3831.8 72 4433.2 58.1%33.7%41.2%3.415.12Volatile Volatile compounds in different breadscompounds in different breads36.6%No.FlavorcompoundsAromadescriptionFlavor strengthDYBWABPKB13PhenylethylacetateRosearoma-14.714苯乙醇花香244.315己酸甜香33.3416-壬内酯奶油香44.3417丁位十二内酯花香奶香-4.3183-甲硫基丙醇臭23.3219未知化合物1纸张味-3-20未知化合物2木味-3.3-21未知化合物3奶香味-422未知化合物4泥土味-2.723未知化合物5牛奶味-4.3计数91721No.FlavorcompoundsAromadescriptionFlavorstrengthDYBWABPKB1乙酸乙酯水果香-11.32乙醇酒精-1.31.33IsoamylacetateBananaaroma-24.74异戊醇水果香12.335己酸乙酯水果香-2.76(E)-2-庚烯醛青草味-3.77乙偶姻黄油，奶油-228己醇青草味-119蘑菇醇蘑菇味13210乙酸酸味1.722.711糠醛焙烤香33.7412苯甲醛杏仁味122Table 12 odour-active compounds analysis of breads fermented by aroma-producing yeast by GC-OFloral,fruity,milky,milky,Baked sweet odourAroma characteristics of Aroma characteristics of bread bread Flavor strength：WAB、PKBDYB6.6.主要结论主要结论Conclusions1423Two aroma producing yeasts(W.Anomalus and P.kudriavzevii1)were isolated from Chinese traditional Qu starter.ConclusionsEthyl acetate and isoamyl acetate devoted largest contribution to flavor of two fermented dough.WAB and PKB achieved higher score in appearance,taste,flavor and overall acception,especially in flavor.Revealed by GC-MS and GC-O analysis,fermented dough improved the varieties and content of flavor substances in different degrees,and PKB had greater contribution.THANK YOUSUCCESS2024/1/29 周一42可编辑</p>