The safety of leavening bacterium (Enterobacter cloacae GAO) in wheat flour food
The safety of leavening bacterium (Enterobacter cloacae GAO) in wheat flour food
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小麦粉食品中发酵菌（阴沟肠杆菌 GAO）的安全性
DOI：
10.1080/00021369.1988.10868842
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发表时间：
1988
期刊：
影响因子：
--
通讯作者：
Zenya Shoji
中科院分区：
文献类型：
--
作者：
H. Nagano;S. Kasuya;M. Omori;Toshiko Yano;Zenya Shoji
这种方法不使用通常的酵母，而是称为自然发酵（老面法），最大限度地利用了小麦面团的特性，使其具有良好的风味。利用苹果浸出液，分离到一株参与面团发酵的阴沟肠杆菌（Enterobacter clostella GAO），并进行了鉴定。发酵后的馒头没有酵母的气味，具有上级的感官品质。2）冷冻、冷藏或复蒸后馒头的品质与酵母的馒头不同，没有变化。Clobalgao是
Not being the usual way of using a yeast, it is called a spontaneous fermentation (Laomien Method), making the best use of the features of wheat flour dough to give a good flavor. Using an apple leachate the authors previously isolated Enterobacter cloacae GAOas one of the microorganisms participating in the rising of dough, and identified it.1* With this apple leachate and the isolated E. cloacae GAO,dough was fermented, and the resultant Mantou did not have the odor of yeast, thus being superior sensually.2) Nochange in the quality was observed, even after freezing, refrigeration or resteaming, being different from in the case of yeast.3) In this study, the safety of E. cloacae GAO was