摘要
随着社会的发展与进步,历史悠久的传统主食发酵剂逐渐被面包酵母所代替。面包酵母在为人类带来极大方便的同时,也存在一定的劣势。如今人们对主食提出了更高的要求,消费趋势也随之改变,传统主食发酵剂能够满足消费者的口味,因而再度受到极大关注。国外已开展多年酸面团的研究,其微生物,尤其是乳酸菌的研究已取得较大成就。我国有着丰富的传统主食发酵剂资源,但应用及研究仍停留在初级阶段,因而筛选出代表性菌种并应用于工业化生产是首要任务。
With the development and advance of society, traditional starter culture of staple foods witch has a long historical standing is replaced gradually by baker＇s yeast. Though baker＇s yeast brings very much convenience to people, simuhaneously it has comparative disadvantages. Rencently, people set a higher request to staple foods and the consumer trends also change. Traditional starter euhure of staple foods is attracted great attention, because it can meet the taste of consumers. Sourdough had been studied many years in foreign. They have made great achievements in Sourdough microorganism, especially lactic acid bacteria. Our country has plent of resources in traditional starter culture of staple foods, but the application and research are still at an early stage. The top priority for us is to screen out representative strains and apply them in industrial production.
出处
《农产品加工（下）》
2009年第3期50-52,72,共4页
Farm Products Processing
基金
北京市自然科学基金资助项目(5093026)
关键词
面包酵母
传统发酵剂
酸面团
微生物
the baker＇s yeast
traditional starter culture
sourdough
microorganism
