Acidproof fragrance-generating saccharomyces boulardii and application thereof

Provided are acidproof fragrance-generating saccharomyces boulardii and application thereof. The acidproof fragrance-generating saccharomyces boulardii is characterized in that the name of a strain is YT-35, the classification name is saccharomyces boulardii, and the strain was deposited with China...

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Hauptverfasser:	DENG CUI, WU SHUZHAN, LI ZHIJIAN, BIAN KE, YANG BENXU, REN WENJIE, CAI QINGFANG, LI HAIFENG, MA RONGCAN, LI JIANJIE, LIU CHANGHONG
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Provided are acidproof fragrance-generating saccharomyces boulardii and application thereof. The acidproof fragrance-generating saccharomyces boulardii is characterized in that the name of a strain is YT-35, the classification name is saccharomyces boulardii, and the strain was deposited with China General Microbiological Culture Collection Center of the China Committee for Culture Collection of Microorganisms and assigned with the accession number CGMCC No.9409. It is proved through experiments that the saccharomyces boulardii has good fermentation capacity and is resistant to acid fermentation, and steamed buns manufactured through the saccharomyces boulardii have particular flavor substances. The saccharomyces boulardii can well coexist in fermented dough together with probiotics such as lactobacillus plantarum and enterococcus durans. By applying the saccharomyces boulardii to the steamed bun dough, the influence on yeast fermentation caused by acid generated by the probiotics can be avoided, and accordingly the particular flavor substances generated by the probiotics in the steamed bun manufacturing process are reserved while the dough fermentation is not affected.