Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan
In order to obtain special yeast strains for sourdough, yeasts were isolated from traditional sourdough in Zhengzhou, Nanyang, Anyang, Zhoukou, Shangqiu and Sanmenxia by the method of traditional cultivation and separation methods. These tested strains were identified by molecular biology techniques...
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-139.pdf |
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| author | LI Bin, DU Fanfan, YUAN Jialu, HUANG Weipeng, YANG Xiaozu, LI Yue |
| author_facet | LI Bin, DU Fanfan, YUAN Jialu, HUANG Weipeng, YANG Xiaozu, LI Yue |
| author_sort | LI Bin, DU Fanfan, YUAN Jialu, HUANG Weipeng, YANG Xiaozu, LI Yue |
| collection | DOAJ |
| description | In order to obtain special yeast strains for sourdough, yeasts were isolated from traditional sourdough in Zhengzhou, Nanyang, Anyang, Zhoukou, Shangqiu and Sanmenxia by the method of traditional cultivation and separation methods. These tested strains were identified by molecular biology techniques and their fermentability were researched. The results showed that 9 strains were isolated and purified. 1 strain was identified as Saccharomycopsis fibuligera and 8 strains were identified as Saccharomyces cerevisiae. The 9 strains had different acid and ethanol tolerance. Strain Y2-1 had better tolerance, which could tolerate pH 1.5 and ethanol 16%. With the extension of fermentation time, the titration acidity of dough with different yeast addition showed an overall upward trend, while the pH value showed an overall downward trend. The volumes of the doughs increased gradually. Strains Y2-1 could increase the volume of dough by 1.23 times after fermentation for 3 h. To sum up, S. cerevisiae Y2-1 had better tolerance and the fermentation ability was the strongest, which could be used as an excellent strain to provide theoretical support for the development of direct delivery starter. |
| format | Article |
| id | doaj-art-e785e744a1df4349a33e07743f012885 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-e785e744a1df4349a33e07743f0128852025-08-20T03:07:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-0144413914310.11882/j.issn.0254-5071.2025.04.020Screening, identification and fermentability of yeast isolated from traditional sourdough in HenanLI Bin, DU Fanfan, YUAN Jialu, HUANG Weipeng, YANG Xiaozu, LI Yue01.College of Food and Biological Engineering (Liquor College), Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;;2.College of Agriculture, Henan University of Science and Technology, Luoyang 471000, ChinaIn order to obtain special yeast strains for sourdough, yeasts were isolated from traditional sourdough in Zhengzhou, Nanyang, Anyang, Zhoukou, Shangqiu and Sanmenxia by the method of traditional cultivation and separation methods. These tested strains were identified by molecular biology techniques and their fermentability were researched. The results showed that 9 strains were isolated and purified. 1 strain was identified as Saccharomycopsis fibuligera and 8 strains were identified as Saccharomyces cerevisiae. The 9 strains had different acid and ethanol tolerance. Strain Y2-1 had better tolerance, which could tolerate pH 1.5 and ethanol 16%. With the extension of fermentation time, the titration acidity of dough with different yeast addition showed an overall upward trend, while the pH value showed an overall downward trend. The volumes of the doughs increased gradually. Strains Y2-1 could increase the volume of dough by 1.23 times after fermentation for 3 h. To sum up, S. cerevisiae Y2-1 had better tolerance and the fermentation ability was the strongest, which could be used as an excellent strain to provide theoretical support for the development of direct delivery starter.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-139.pdfsourdough|yeast|screening|identification|tolerance|fermentability |
| spellingShingle | LI Bin, DU Fanfan, YUAN Jialu, HUANG Weipeng, YANG Xiaozu, LI Yue Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan Zhongguo niangzao sourdough|yeast|screening|identification|tolerance|fermentability |
| title | Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan |
| title_full | Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan |
| title_fullStr | Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan |
| title_full_unstemmed | Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan |
| title_short | Screening, identification and fermentability of yeast isolated from traditional sourdough in Henan |
| title_sort | screening identification and fermentability of yeast isolated from traditional sourdough in henan |
| topic | sourdough|yeast|screening|identification|tolerance|fermentability |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-139.pdf |
| work_keys_str_mv | AT libindufanfanyuanjialuhuangweipengyangxiaozuliyue screeningidentificationandfermentabilityofyeastisolatedfromtraditionalsourdoughinhenan |