低糖酵母

在无糖面团制作中，酵母用量为3.2%时，发酵1h，低糖鲜酵母活力高出高糖鲜酵母活力36.75%；

When 3.2 % yeast was added into the lean dough and then fermented for an hour , gassing power of low-sugar fresh yeast strains was 36.75 % higher than that of high-sugar fresh yeast strains ;

高糖鲜酵母在-20℃下的抗冻性要好于低糖鲜酵母；

High-sugar fresh yeast strains were better than low-sugar fresh yeast strains in the freeze-tolerance ;

酵母用量为0.75%时，高糖鲜酵母活力同低糖鲜酵母活力相差不到8%。

Whereas gassing power of high-sugar fresh yeast was less than 8.0 % lower than that of low-sugar fresh yeast as the yeast dosage was 0.75 % .

八次提取共从1g燕山低糖即发干酵母（水份：3.63%）中获得了149.42mg海藻糖。

Trehalose ( 149.42mg ) was obtained from 1g Yanshan instant dry yeast ( the moisture is 3.63 % ) after extraction 8 times .