生香酵母-Puratos-焙乐道PPT课件

1、 Isolation, screening and identification of aroma-producing yeast Growth and fermentation characteristics of aroma-producing yeasts Aroma-production characteristics of aroma-producing yeasts Dough fermented by aroma-producing yeasts and optimization of fermented process Aroma characteristics of brea

2、d baked with aroma-producing yeasts 12345Research Contents第1页/共40页1.生香酵母的分离、筛选及鉴定Isolation, screening and identification of aroma-producing yeast 第2页/共40页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-produci

3、ng yeast isolation and identification第3页/共40页Brief overview of aroma-producing yeastEster-producing yeastAroma-producing yeast Juice, fruit wineFlowery, faint scent, fruityQu starter etc Alcohol Esters Acid Aldehydes Ketones Amines AromaticIsolation Hansenula polymorpha Candida Pichia pastoris Torul

4、opsisSauceSauce,anxious burnt第4页/共40页WineFruit wineAroma YeastcondimentSpiceBread？White spirit Wide application of aroma-producing yeasts第5页/共40页Qu starters-traditional Chinese starters Qu (Jiuqu)uMolds Yeasts Bacteria uA source of both microbes and enzymes. uSaccharifying and fermenting agent第6页/共4

5、0页承德酒曲Chengde汤沟酒曲 Tanggou梅兰春酒曲 Meilanchun酒鬼酒曲JiuguiCollection of famous Qu starters in China 茅台习酒酒曲Maotai第7页/共40页Table 1. Isolation of yeast样品CDMLCJGTGMT菌株个数3235222121131 yeasts were isolated from those 5 famous traditional Qu startersIsolation of yeast第8页/共40页 Flavor smelling StrainsSolid mediaLiqu

6、id media Flavor typeFlavor strength Flavor typeFlavor strengthIMLC-4Ester flavor+ + + + +Ester flavor，bouquet flavor+ + + + +MLC-5Ester flavor+ + + +Ester flavor，bouquet flavor+ + + +IICD-10Fruity flavor+ +Fruity Flavor，Ester flavor+ + +CD-17Fruity Flavor+Fruity Flavor，Ester flavor+ +CD-22Fruity Fla

7、vor+ +Fruity Flavor，Ester flavor+ +IIICD-5Fruity Flavor+ + + +Fruity Flavor，Ester flavor，bouquet flavor+ + + + +Table 2 Aroma screening of yeastsScreening of aroma-producing yeasts第9页/共40页StrainsColony morphology Cell morphology IMLC-4Colony diameter 2mm，Opaque，Milk white，Marginal tidy，Lackluster，Bi

8、ofilm in liquid mediaOvalMLC-5IICD-10Colony diameter 1.5mm，Opaque，white，Marginal tidy，Glossy，ButyrousSausage-shapeCD-17CD-22 IIICD-5Colony diameter 2mm，Opaque，white，Marginal tidy，Glossy，ButyrousOvalColony and cell morphology of aroma-producing yeasts第10页/共40页Total ester content determination 351.4 m

9、g/L314.5 mg/L281.3 mg/LFig. 4 Ester content of aroma-producing yeast fermented broth第11页/共40页Table 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

10、%MLC-5Wickerhamomyces anomalus99%CD-10Pichia fabianii99%CD-17Pichia fabianii99%CD-22Pichia fabianii100%CD-5Pichia kudriavzevii99% MLC-4 MLC-5 Wickerhamomyces anomalus IMAU:Y1036 CD-10 CD-17 CD-22 Pichia fabianii UWFP-345 CD-5 Pichia kudriavzevii IMAU6Y038(JZ10-3)0.0226S rDNA Sequence identification第

11、12页/共40页2.生香酵母的生长与发酵特性Growth and fermentation characteristics of aroma-producing yeasts 第13页/共40页生香酵母的最适pH和碳源 pH and carbon source生香酵母的发酵力 Fermentation ability生香酵母的生长曲线 Growth curve生香酵母的最适生长温度 Temperature第14页/共40页Fig.6 Optimum temperature of aroma-producing yeast Fig.7 Optimum pH of aroma-producing

12、yeast28-30pH 5-6Optimum temperature and pH第15页/共40页Fig 8 Optimum carbon of aroma-producing yeast Fig. 9 Growth curve of aroma-producing yeastSucrose18h: Stationary phasesOptimum carbon and growth curveGlucose Sucrose Maltose Fructose LactoseCarbon source第16页/共40页Table 5 The air-producing ability of

13、aroma-producing yeast Fig.11 The fermentation ability of aroma-producing yeast strains Durhams fermentationDry YeastWAPK BeginTime7h11h18h1/49h15.5h24h1/210.5h20h30h3/411.5h23.5h35h112h26.5h40hFermentation ability ：DYWAPKApplication：Dried + aroma-producing yeastFermentation ability of aroma-producin

14、g yeast 第17页/共40页3.生香酵母的产香特性Aroma-production characteristics of aroma-producing yeasts 第18页/共40页生香酵母发酵液 Fermented broth：GC-MS生香酵母面团 Fermented Dough：GC-O-MS第19页/共40页b.Pichia kudriavzevii a. Control c. Wickerhamomyces anomalusFig.12 GC chromatograms of volatile compounds of different fermentation brot

15、h of aroma-producing yeastEthyl acetateAlcohol Isoamyl acetateIsoamyl alcoholPhenethyl acetatePhenethyl alcoholFermentation broth：GC-MS chromatograms第20页/共40页Table 6 GC- MS analysis of aroma-producing yeast fermented brothRetention time(min) Flavor compoundsPeak area (107)W. anomalusP. kudriavzevii3

16、.308Ethyl acetate3169.23037.04.098Alcohol580.4482.44.693Propyl acetate25.831.85.486Isobutyl acetate66.3-7.949Isobutanol-19.78.094Isoamyl acetate326.8464.010.879Isoamyl alcohol1175.9778.716.36Acetic acid16.216.519.51-nonanol16.615.621.403Phenethyl acetate12.469.722.463Phenethyl alcohol139.0169.7Alcoh

17、ols + Esters：90%Fermentation broth：GC-MS analysis第21页/共40页W. Anomalus , P. kudriavzeviiAlcohols , EstersFermented brothDifferent substratesFlavor compounds？Fermented flourDough（WAD, PKD）Contribution to odour qualityGC-MSContentThreshold GC-OInstrument and sense organ GC-O-MS advantages第22页/共40页编号保留时

18、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.

19、11.14021.359Phenethyl acetate-28.0216.24121.632己酸-33.723.04222.025Benzyl alcohol-4.72.94322.425苯乙醇-74.280.04422.792庚酸-3.92.34523.682-Nonyl ester-4.85.24623.686桃醛-6.64723.883Caprylic acid-4.70.94825.754十五酸乙酯-3.72.2 Counts173638 Total peak area179.02957.31945.1No.Rentation time(min)Flavor compounds Pe

20、ak area (107)CODWADPKD13.253Ethyl acetate-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-40.536.977.923Isoamyl acetate-156.5216.289.43乙酸戊酯-3.70.199.761庚醛2.3-1010.115丙酸正戊酯-2.31110.944Isoamyl alcohol-222.8159.21212.008正戊醇5.0-1312.271Hexyl-56.717.9141

21、2.715辛醛1.1-1513.652(E)-2-庚烯醛4.24.92.61614.572正己醇40.673.936.01714.815heptyl acetate -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1.57.18.42616.732Octyl acetate,-3.51.6WAD：12 alcohol、12 ester、6 acidPKD

22、：10 alcohol、15 ester、7 acidVolatile flavor compounds of dough by GC-MS第23页/共40页Table 8 Odour-active compounds analysis of dough fermented by aroma-producing yeast by GC-O No.Odour-active compounds Aroma descriptionFlavor strengthWADPKD1Ethyl acetate水果香，菠萝香4.73.32乙醇酒精味113 Isoamyl acetate香蕉香3.754异戊醇水果

23、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-Counting1314 Flowery , fruity, milky aromaHigh contentLow thresholdOdour-active compounds analysis of dough by GC-O 第24页/共40页4.生香酵母面团发酵条件优化Dough fermented

24、by aroma-producing yeasts and optimization of fermented process第25页/共40页响应面优化生香酵母面团的发酵条件 Response surface optimization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 Single factor第26页/共40页Fig. 13 Effect of different conditions on aroma compound content fermented by aroma-producing yeastshaking speedSu

25、gar addtionFermentation timeDY 400150 r/min7.5 g/100g dough24hDYSingle factor optimization experiments第27页/共40页DY=424.35，167.11 r/min，7.40 g/100g，25.50 h DY: 300, 400, 500 Shaking speed: 100, 150, 200 r/min Sugar: 5、7.5, 10 g/100g dough Fermentation time: 18, 24, 30hResponse surfaceDY=421.44，157.06

26、r/min，7.29 g/100g，23.88 hWADPKDDY=420，160 r/min，7.30 g/100g dough，24 hFitted value ：WAD -Ethyl acetate 889.25 mg/kg， PKD - Isoamyl acetate10.50 mg/kgResponse surface optimization experiments第28页/共40页Fig.14 The counts of aroma-producing yeast of fermented doughFig.15 The p H and TTA values of aroma-p

27、roducing fermented doughFig.16 The aroma compound content fermented by aroma-producing yeast885.61 mg/kg10.36 mg/kgDough fermentation property第29页/共40页5.生香酵母面包风味特征Aroma characteristics of bread baked with aroma-producing yeasts 第30页/共40页面包的比容、硬度 Specific volume and hardness of bread面包的感官特性 Sensory c

28、haracteristic 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 dough第31页/共40页Table 9 Effect of aroma-producing yeast dough on rheofermental properties of bread doughDoughHm(mm)Tx(min)R(%)DYBD56.20.84a1195.65a86.20.42abWABD61.80.70b1047.07a84.90.71aPKBD59.70.28c110

29、2.82a87.50.85bHm: WABDPKBDDYBDRheofermental properties of dough第32页/共40页Table 10 Effects of aroma-producing yeast dough on the specific volume and hardness of breads BreadDYBWABPKBSpecific volume（mL/g）4.260.080a5.300.15b4.640.18cHardness（g）398.19.11a282.713.87b338.312.74cSpecific volume: WABPKBDYBHa

30、rdness: WABPKBPKBDYBFlavor：PKB（8.7）WAB（8.4）DYB（7.5）Sensory characteristic of breadPKBWABDYBAppearanceColorFlavorTasteOverall acceptance 第34页/共40页Table 11 Statistics results of volatile compounds in different breads DYBWABPKBCountsPeak area（107）CountsPeak area（107）CountsPeak area（107）Alcohol181585.21

31、62103.6232238.9Ester8203.912695.3171043.1Acid489.75160.36156.9 Aldehyde10733.38597.811704.7 Ketone427.3350.5559.9Alkane4136.74105.84129.3Heterocyclic aryl 2117.93141.7485.6Sulfocompound29.6210.325.2Total 52 2804.1 53 3831.8 72 4433.2 58.1%33.7%41.2%3.415.12Volatile compounds in different breads36.6%第35页/共40页No.Flavor compounds Aroma descriptionFlavor strengthDYBWABPKB13Phenylethyl acetateRose aroma-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