Low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof

The invention relates to a low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof. The invention is characterized in that the strain is named YT-22, the classification designation is Torulaspora delbrueckii, the strain is collected by China General Microbio...

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Hauptverfasser:	DENG CUI, LI ZHIJIAN, BIAN KE, YANG BENXU, REN WENJIE, CAI QINGFANG, SHEN CHUNLE, MA RONGCAN, LI HAIFENG, LI JIANJIE, LIU CHANGHONG
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS 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 PRESERVATION THEREOF PROCESSES USING MICROORGANISMS 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a low-temperature-resistant high-sugar-yield Torulaspora delbrueckii strain and application thereof. The invention is characterized in that the strain is named YT-22, the classification designation is Torulaspora delbrueckii, the strain is collected by China General Microbiological Culture Collection Center on July 3rd, 2014, and the collection number is CGMCC No.9408. The Torulaspora delbrueckii has normal fermenting property at 15-40 DEG C, can generate abundant reducing sugar in the dough fermentation process. When being mixed with other microbes, the Torulaspora delbrueckii can provide abundant nutrient substances for other strains in the fermentation process, promote metabolism of the other strains and obviously enhance the fermentation characteristics of the other microzymes and lactobacillus. When being added into the dough, the Torulaspora delbrueckii can lower the toughness of the dough under the fermentation action and improve the ductility of the dough, so that the finally obtained steamed bread has favorable quality.