Improving the Freeze Tolerance of Bakers' Yeast by Loading with Trehalose
スポンサーリンク
概要
- 論文の詳細を見る
We examined the freeze tolerance of bakers' yeast loaded with exogenous trehalose. Freeze-tolerant and freeze-sensitive compressed bakers' yeast samples were soaked at several temperatures in 0.5 M and 1 M trehalose and analyzed. The intracellular trehalose contents in both types of bakers' yeast increased with increasing soaking period. The initial trehalose-accumulation rate increased with increasing exogenous trehalose concentration and soaking temperature. The maximum trehalose content was almost identical (200-250 mg/g of dry cells) irrespective of the soaking temperature and the type of bakers' yeast, but depended on the exogenous trehalose concentration. The leavening ability of both types of bakers' yeast loaded with trehalose was almost identical to that of the respective original cells, irrespective of the soaking conditions. The freeze-tolerant ratio (FTR) of both types of bakers' yeast increased with increasing intracellular trehalose content. However, FTR decreased during over-soaking after the maximum amount of trehalose had accumulated. FTR of the freeze-sensitive bakers' yeast was more efficiently improved than that of the freeze-tolerant type.
- 社団法人日本農芸化学会の論文
- 2001-03-23
著者
-
磯部 由香
三重大
-
Kumagai H
Kyoto Univ. Kyoto Jpn
-
Isobe Yuka
Department Of Food Science And Nutrition Nara Women's University
-
YOKOIGAWA Kumio
Department of Food Science and Nutrition, Nara Women's University
-
KAWAI Hiroyasu
Department of Food Science and Nutrition, Nara Women's University
-
Kumagai H
Nihon Univ. Fujisawa‐shi Jpn
-
Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
-
Kumagai Hidehiko
Res. Inst. For Bioresources And Biotechnology Ishikawa Prefectural Univ.
-
Kumagai Hidehiko
Division Of Integrated Life Sciences Graduate School Of Biostudies Kyoto University
-
Hirasawa Reiko
Department Of Food Science And Nutrition Nara Women's University
-
河合 弘康
関西女子短期大学
-
Kawai Hiroyasu
Department Of Food Science And Nutrition Nara Women's University
-
Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
-
Kumagai Hidehiko
Graduate School Of Biostudies Kyoto University
-
Yokoigawa K
Nara Women's Univ. Nara Jpn
-
Yokoigawa Kumio
Department Of Food Science And Nutrition Nara Women's University
関連論文
- 耐酸性を有する乳酸菌の検索
- 食物栄養および家政教育専攻学生の調理意識と技術の現状 : 入学時と調理実習終了後の比較
- 赤混黒米の色素の抗酸化性
- 「お姉さんと一緒に JOY COOKING」 : (楽しいこども料理教室)の試み
- 10. 吉野熊野地域の郷土料理の実態と意識(東海・北陸支部)
- 熱帯原産果実フェイジョア(Feijoa Sellowiana Berg)の抗酸化性
- 2H14-5 グリコシル化した酵母 (Saccharomyces cerevisiae) のα-接合因子は高い接合活性を示す
- Crystallographic and Mutational Analyses of Substrate Recognition of Endo-α-N-acetylgalactosaminidase from Bifidobacterium longum
- こんにゃくのおいしさに影響する要因
- 1I-03 食材となる身近な魚介類を用いた解剖実習の試行(生物教材・教育法,一般研究発表(口頭発表),日本理科教育学会第57回全国大会)
- B-07 食材となる動物を用いた解剖実習と調理実習の連携(日本理科教育学会 第53回東海支部大会)
- Ammonia Assimilation by Glutamine Synthetase/Glutamate Syhthase System in Brevibacterium flavum
- Properties of Glutamate Synthase from Brevibacterium flavum
- Production and Preparation of Glutamate Synthase from Brevibacterium flavum
- Lipid Composition of Commercial Bakers' Yeasts Having Different Freeze-tolerance in Frozen Dough
- Preparation and Preservation of Freeze-dried Cells of Acetic Acid Bacteria with Aldehyde Oxidase Activity
- Reduction of Stale Aldehyde of Beer with Membrane Fraction of Acetic Acid Bacteria
- Reducing the Stale FIavor of Cooked Rice by Treating with Cells of Acetic Acid Bacteria
- 664 Chemo-enzymatic synthesis of α-mating factor of Saccharomyces cerevisiae containing glutamine linked oligosaccharide and analyses of its activity
- Cloning of a Gene Encoding a Highly Stable Endo-β-1, 4-Glucanase from Aspergillus niger and Its Expression in Yeast
- Trypsin Inhibitory Activity of Bovine Fetuin De-O-glycosylated by Endo-α-N-acetylgalactosaminidase
- Transcriptional Regulation of Tyrosine Phenol-lyase Gene Mediated through TyrR and cAMP Receptor Protein
- Transglycosylation Activity of the Endo-β-1, 4-Glucanase from Aspergillus niger IFO31125 and Its Application
- Effects of Carbohydrate Chain on Surface Net Charge and Hydrophobicity of Glycoenzymes
- Structural Analysis of Disaccharides Synthesized by β-D-Glucosidase of Bifidobacterium breve clb and Their Assimilation by Bifidobacteria
- Transglycosylation Activity of β-N-Acetylhexosaminidase from Penixillium pxalicum and Its Application to Synthesis of a Drug Carrier
- Analysis of Low Temperature Inducible Mechanism of γ-Glutamyltranspeptidase of Escherichia coli K-12
- 栄養添加鶏飼料が鶏卵の特性に及ぼす影響
- Purification and Characterization of Thermostable α-Galactosidase from Ganoderma lucidum(Biochemistry & Molecular Biology)
- Purification, Characterization, and Crystallization of Monoamine Oxidase from Escherichia coli K-12
- Nucleotide Sequence of the Gene for Monoamine Oxidase (maoA) from Escherichia coli
- Excretion and Rapid Purification of γ-Glutamyltranspeptidase from Escherichia coli K-12
- S-Carboxymethylcysteine Synthase from Escherichia coli(Microbiology & Fermentation Industry)
- Enzymatic Synthesis of γ-Glutamyltyrosine Methyl Ester from L-Glutamine and L-Tyrosine Methyl Ester with Escherichia coli K-12 γ-Glutamyltranspeptidase(Microbiology & Fermentation Industry)
- Solid-Phase Synthesis of N-Glycopeptide and Complex Glycopeptide Synthesis by Transglycosylation Reaction of Endoglycosidase
- Changes in PAF (Platelet-activating Factor) Production during Cell Cycle of Yeast Saccharomyces cerevisiae
- Saccharomyces cerevisiae Cells Produce Platelet-activating Factor in Response to Calcium Ionophore A23187
- Synthesis of γ-Glutamyl-DOPA from L-Glutamine and L-DOPA by γ-Glutamyltranspeptidase of Escherichia coli K-12(Microbilolgy & Fermentation Industry)
- フェイジョア (Feijoa Sellowiana Berg) の不溶性食物繊維含量および特性
- フェイジョア(Feijoa Sellowiana Berg)から抽出したポリフェノールの抗酸化性とクッキーへの応用
- 中学校の家庭科担当教員による食に関する指導についての意識と実態
- The Release of Oligosaccharides from Glycoproteins by Endo-β-N-Acetylglucosaminidase of Flavobacterium sp.
- 食物栄養および家政教育専攻学生の調理意識と技術の現状
- 大学生の調理に対する意識調査
- 大学生における運動と生活充実度との関連
- Novel Specificities of Mucor hiemalis Endo-β-N-acetylglucosaminidase Acting Complex Asparagine-Linked Oligosaccharides
- The Effect of Magnesium Ion on Yeast UDP-N-acetylglucosamine Pyrophosphorylase and Its Activation by Dithiothreitol
- Production of UDP-glucose by Torulopsis candida IFO 0768 : Studies on Microbial Metabolism of Sugar Nucleotides (VIII)
- Evaluation of an Alanine Racemase Gene as an Indicator for the Detection of Various Escherichia coli : Reactivity of the Gene Fragment with Various E. coli O157 : H7 Isolates
- 東紀州のなれずしについて : 第1回 近畿支部, 東海・北陸支部合同研究発表会
- 東紀州の三種のなれずし(なまなれずし)について
- Induction of Freeze-sensitive Mutants from a Freeze-tolerant Yeast, Torulaspora delbrueckii
- あまご麹漬けに及ぼす本漬け期間および茶添加の影響
- ガス調理機器使用家庭と電磁(IH)調理機器使用家庭との食生活の比較
- Thermolabile Alanine Racemase from a Psychrotroph, Pseudomonas fluorescens : Purification and Properties
- 小学生の調理技術および食生活の実態
- 男子大学生の調理技術と食生活との関連
- ツタンカーメンエンドウの子葉細胞内デンプンの糊化特性
- C-12 吉野熊野地域の行事食に対する意識(第2回 東海・北陸支部,近畿支部合同研究発表会)(支部だより)
- フェイジョア(Feijoa Sellowiana Berg)の化学成分
- ふなずしの微生物相
- フェイジョアの成分特性について : 第1回 近畿支部, 東海・北陸支部合同研究発表会
- ツタンカーメンエンドウの製餡適性の検討
- ツタンカーメンエンドウのラジカル捕捉能
- Properties of an Extracellular Polysaccharide Produced by a Strain of Enterobacter Isolated from Pond Water
- Improving the Freeze Tolerance of Bakers' Yeast by Loading with Trehalose
- Effects of Size of Carbohydrate Chain on Protease Digestion of Aspergillus niger Endo-β-I,4-glucanase
- Cloning of Alanine Racemase Genes from Pseudomonas fluorescens Strains and Oligomerization States of Gene Products Expressed in Escherichia coli(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Trehalase Activity and Trehalose Content in a Freeze-tolerant Yeast, Torulaspora delbrueckii, and Its Freeze-sensitive Mutant
- Suppressive Effect of Poly-γ-Glutamate on SOS Response of Salmonella typhimurium Induced by Chemical Mutagens(BREWING AND FOOD TECHNOLOGY)
- Simple Improvement in Freeze-Tolerance of Bakers' Yeast with Poly-γ-Glutamate(BREWING AND FOOD TECHNOLOGY)
- Phosphocholine-Containing Glycosyl Inositol-Phosphoceramides from Trichoderma viride Induce Defense Responses in Cultured Rice Cells
- Suppressive Effects of the Extract from Sake Cake on Chemical Mutagen-Induced SOS Response in Salmonella typhimurium
- Hyperproduction of 3,4-Dihydroxyphenyl-L-alanine (L-Dopa) Using Erwinia herbicola Cells Carrying a Mutant Transcriptional Regulator TyrR
- A Rapid, Simple, and Effective Method of Constructing a Randomly Mutagenized Plasmid Library Free from Ligation
- トレハロースの負荷がパン酵母の冷凍耐性に及ぼす影響
- Difference between Escherichia coli O157:H7 and Non-Pathogenic E.coli : Survival and Growth in Seasonings
- A New Sterility Test for Cow's Milk Using Alanine Racemase Gene as the Index
- Saccharomyces属酵母の生育と発酵力に及ぼす塩化ナトリウムの影響
- Effect of Ethyl Alcohol on Growth and Intracellular Alanine Racemase of Psychrotrophs
- Trehalose Metabolism and Leavening Ability of Bakers' Yeast Grown in the Presence of Sodium Chloride
- Alamine Racemase Gene Fragments as Probes for Detecting Bacillus stearothermophilus and Bacillus psychrosaccharolyticus in Foods
- Trehalose 6-Phosphate Production with Energy Coupling Fermentation by Yeast Cells
- 鶏卵のおいしさの要因
- 料理習得に対する高校までの調理実習の影響
- 塩化ナトリウムによる酒種の発酵力改善効果
- Structural Study of an Exocellular Polysaccharide of Bacillus circulans
- Production of a Novel Extracellular Polysaccharide by a Bacillus Strain Isolated from Soil
- Properties of a Highly Viscous Polysaccharide Produced by a Bacillus Strain Isolated from Soil
- Formation of Glutamine by Combination of Bifidobacterial Sugar Fermentation and Bacterial Glutamine Synthetase
- 食品関連企業の提供する食教育資源に対する教員の意識
- 小学生を対象とした料理教室を通した食教育
- 三重県の中学校「技術・家庭」における調理実習の現状
- 猪肉の成分と調理性 (研究成果報告 平成22年度三重大学における共同研究・受託研究の成果報告)
- Kluyveromyces marxianus-based platform for direct ethanol fermentation and recovery from cellulosic materials under air-ventilated conditions(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Changes in Microbiota Population during Fermentation of Narezushi as Revealed by Pyrosequencing Analysis
- 大学生を対象とした食生活改善プログラムの実践
- Differences in the Substrate Specificities and Active-Site Structures of Two α-L-Fucosidases (Glycoside Hydrolase Family 29) from Bacteroides thetaiotaomicron
- 調理実習における短期大学生の切り方の知識向上
- Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium.