CAJ | 학술논문

本文探索获得富铁面包酵母的富集条件。筛选获得一株富铁能力较强的面包酵母菌株QN006。通过单因素实验确定该菌株富铁工艺条件为：铁盐种类为硫酸亚铁，亚铁离子浓度为900μg/mL，添加时间为0h，温度为28℃， pH为5.0。在此条件测得面包酵母QN006的铁富集量为13.92mg/g干菌体，不加糖面团发酵力达到623mL/h。
본문탐색획득부철면포효모적부집조건。사선획득일주부철능력교강적면포효모균주QN006。통과단인소실험학정해균주부철공예조건위：철염충류위류산아철，아철리자농도위900μg/mL，첨가시간위0h，온도위28℃， pH위5.0。재차조건측득면포효모QN006적철부집량위13.92mg/g간균체，불가당면단발효력체도623mL/h。
To explore the accumulation conditions of baker’s yeast which is able to enrich iron. The baker’s yeast strain QN006 with strong iron-rich ability was obtained. By the single factor test, the accumulation conditions of iron-rich were as follows: the inorganic ferrite was FeSO4, the content of Fe2+ was 900μg/mL, the adding time was 0h, the accumulation temperature was 28℃, and the accumulation pH was 5.0. Under these conditions, the iron content and the CO2 production in lean dough of QN006 reached 13.92mg/g (cell dry weight) and 623mL/h, re-spectively.