The Relationship between Fermentation Activity of Saccharomyces cerevisiae in High-sugar Dough and Sucrase Activity
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Abstract:
Six active dry yeasts with two strains BY-6 and BY-14 were used as the tested strains. The sucrase activities, specific growth rates in different types of culture medium and fermentation activities in high and low sugar dough were detected. The yeast ADY2 and BY-6 showed the highest and lowest sucrase activities, respectively, being of 128.70 U/g dry yeast and 30.55 U/g dry yeast, respectively. For the fermentation activity in high-sugar dough, the outputs of CO2 were 850 ccm and 225 ccm, respectively. It was proved that the strain with lower sucrase activity had better fermentation activity in high-sugar dough. By measuring the consumption of sucrose and accumulation of glucose in the simulation of high-sugar dough, the results showed that ADY2 with higher sucrase activity consumed more sucrose and accumulated glucose faster than BY-6 with lower sucrase activity; meanwhile, it accumulated more glucose than BY-6. For BY-6 with lower sucrase activity and strong fermentation activity, there was still a large number of glucose accumulations in the simulation of high-sugar dough. Therefore it was a control target spot to breed the strains whose sucrase activity was consistent with the speed of glucose consumption.
