パン酵母の生地発酵能に及ぼす培養培地に添加した塩化ナトリウムの影響

概要

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In Japan, bakers' yeast is required to have good fermentation ability in sweet doughs. We examined the effects of the addition of sodium chloride to molasses medium on the fermentation ability of yeast. The fermentation ability of yeast grown on the medium with sodium chloride in lean and sweet doughs was improved; maltase activity and the CO_2 production rate from sugars increased, whilw invertase activity and the specific activities of glycolytic enzymes decreased. Little difference in the amounts of glycolytic intermediates was observed between the yeasts grown with and without sodium chroride. The improved fermentation ability of sweet dough was considered to be due to the acquisition of osmotolerance and the increase in the CO_2 production rate from sugars, while the enhanced fermentation ability of lean dough was thought to result from the increase in the activity of maltase.
1992-07-25