Selection of a Novel Baking Strain from the Torulaspora Yeasts
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概要
- 論文の詳細を見る
Among the yeasts belonging to the genus Torulaspora, T. pretoriensis IFO 10218 was selected as a maltose-fermenting strain that could leaven dough containing 5% glucose as high as commercial baking strains. The freeze-thaw resistance of this strain in the dough was higher than that of Saccharomyces cerevisiae FL 2209 isolated from commercial compressed yeast. Since the cells of IFO 10218 readily sedimented in their suspension, a dispersing mutant, YK-1, was induced. When YK-1 was cultured in the presence of NaCl, leavening abilities were reduced, unlike FL 2209. α-Glucosidase activity of YK-1 cells grown on maltose increased slightly, resulting in partly improved leavening ability in the dough without addition of sugar. YK-1 was shown to be a candidate applicable to breadmaking by not only usual method but also the frozen-dough method.
- 社団法人日本農芸化学会の論文
- 1993-08-23
著者
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Tonomura K
Fukuyama Univ. Hiroshima Jpn
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Tonomura Kenzo
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Oda Y
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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Oda Yuji
Department Of Agricultural And Life Science Obihiro University Of Agriculture And Veterinary Medicin
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