Molecular Characteristics of 32 Strains of Saccharomyces Cer
发布时间：2021-10-22 18:19
本论文主要研究32株老面中的酿酒酵母菌的分子特性及其发酵风味,产气和产酸效率分别用威克汉姆法和pH计测定。风味分析采用气相色谱-质谱联用技术对无菌面粉溶液发酵过程中的挥发性化合物进行了测定。分子特性采用脉冲场凝胶电泳（PFGE）技术测定了 32株酿酒酵母菌的遗传关系。运用SDS-PAGE凝胶电泳法对32株酿酒酵母菌总蛋白进行分离鉴定。主要结果如下:1.我们从自制作坊收集了 32份老面样品,并对主要优势菌株酿酒酵母菌进行了分离鉴定。2.葡萄糖和蔗糖是较好的发酵碳水化合物,具有较好的产气和产酸能力。3.比较了 32株酿酒酵母菌株的产气速率和产酸能力。SC-N6,SC-Y2,SC-Y10,和SC-Y12 酿酒酵母菌株产气效率较高,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 酿酒酵母菌株具有较好地产酸能力,SC-Y2,SC-Y10和SC-Y12菌株拥有高产气效率和较好的产酸能力。4.基于pH值和气体体积可以看出最佳发酵时间为4-6小时。5.采用HS-SPME-GC-MS技术对酿...
【文章来源】：华中农业大学湖北省 211工程院校 教育部直属院校
【文章页数】：110 页
【学位级别】：硕士
【文章目录】：
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
【参考文献】：
期刊论文
[1]中国杂粮主食化之馒头的研究[J]. 马先红,刘景圣,李侠东,许海侠,阮晓青. 食品研究与开发. 2015(23)
[2]GC-MS分析传统酸面团馒头风味及添加食用碱对其风味的影响[J]. 刘娜,程晓燕,孙银凤,黄卫宁,李宁,Filip Arnaut. 食品工业科技. 2014(16)
[3]应用PFGE检测技术进行一起洋葱伯克霍尔德菌感染溯源[J]. 梁洪,吴灿权,郑悦康,袁展红,师舞阳. 中国卫生检验杂志. 2014(04)
本文编号：3451627
【文章来源】：华中农业大学湖北省 211工程院校 教育部直属院校
【文章页数】：110 页
【学位级别】：硕士
【文章目录】：
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
【参考文献】：
期刊论文
[1]中国杂粮主食化之馒头的研究[J]. 马先红,刘景圣,李侠东,许海侠,阮晓青. 食品研究与开发. 2015(23)
[2]GC-MS分析传统酸面团馒头风味及添加食用碱对其风味的影响[J]. 刘娜,程晓燕,孙银凤,黄卫宁,李宁,Filip Arnaut. 食品工业科技. 2014(16)
[3]应用PFGE检测技术进行一起洋葱伯克霍尔德菌感染溯源[J]. 梁洪,吴灿权,郑悦康,袁展红,师舞阳. 中国卫生检验杂志. 2014(04)
本文编号：3451627
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