会计学Isolation,screeningandidentificationofaroma-producingyeastGrowthandfermentationcharacteristicsofaroma-producingyeastsAroma-productioncharacteristicsofaroma-producingyeastsDoughfermentedbyaroma-producingyeastsandoptimizationoffermentedprocessAromacharacteristicsofbreadbakedwitharoma-producingyeasts1.生香(shēnɡxiānɡ)酵母的分离、筛选及鉴定Isolation,screeningandidentificationofaroma-producingyeastBriefoverviewofaroma-producingyeastWineQustarters-traditionalChinesestartersTable1.IsolationofyeastFlavorsmellingStrainsTotalestercontentdeterminationTable426SrDNAsequencingresultsofthearoma-producingyeasts2.生香酵母的生长(shēngzhǎng)与发酵特性Growthandfermentationcharacteristicsofaroma-producingyeastsFig.6Optimumtemperatureofaroma-producingyeastFig8Optimumcarbonofaroma-producingyeastTable5Theair-producingabilityofaroma-producingyeast3.生香酵母(jiàomǔ)的产香特性Aroma-productioncharacteristicsofaroma-producingyeastsb.PichiakudriavzeviiTable6GC-MSanalysisofaroma-producingyeastfermentedbrothW.Anomalus,P.kudriavzevii编号Table8Odour-activecompoundsanalysisofdoughfermentedbyaroma-producingyeastbyGC-O4.生香酵母面团(miàntuán)发酵条件优化Doughfermentedbyaroma-producingyeastsandoptimizationoffermentedprocessFig.13Effectofdifferentconditionsonaromacompoundcontentfermentedbyaroma-producingyeastDY=424.35，167.11r/min，7.40g/100g，25.50hFig.14Thecountsofaroma-producingyeastoffermenteddough5.生香酵母面包风味(fēngwèi)特征Aromacharacteristicsofbreadbakedwitharoma-producingyeastsTable9Effectofaroma-producingyeastdoughonrheofermentalpropertiesofbreaddoughTable10Effectsofaroma-producingyeastdoughonthespecificvolumeandhardnessofbreadsFig.17Effectsofaroma-producingyeastdoughonthesensoryevaluationofbreadsTable11StatisticsresultsofvolatilecompoundsindifferentbreadsNo.6.主要(zhǔyào)结论Conclusions1