パン酵母の品質に關する研究(第5報) : 酵母の耐糖性並にこれが製品増殖率との相關について

概要

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On the compressed yeasts manufactured by 3 companies in the Western Japan, the authors have studied the correlation between the propagation rate in glucose-phosphate solution^* and the sugar tolerance in dough. ^* glucose 4.0 g., destilled water 40 cc, phosphate solution 10 cc, compressed yeast 1.5 g; during 5 hrs at 30℃.1) In 1952,the correlation coefficient r_<1-2> was negative and near to 10% level of significance. In 1953,r_<1-2> was positive and the correlation was significant at 10% or less level of significance in the case of 2 yeasts. From these different data, the authors guess that the yeasts in 1953 are perhaps equally suited for low and high sugar doughs.1 : the volume (cc) of low sugar dough mixed with 2.5 ga sugar to 100 g flour.2 : the volume (cc) of high sugar dough mixed with 20 g or 30 g sugar to 100 g flour.2) The correlation coeffucient r_<2-3> was negative and significant at 10% or less level, or near to 10% level of significance. Consequently, the yeasts having low propagation rate have high sugar tolerance in dough. This view agrees well with the facts observed by other investigators that yeasts containing many mature cells have high sugar tolerance, and that sugar tolerance of yeast increases by the cultivation in high sugar solution before dough making.3 : the propagation rate of the yeast.
社団法人日本生物工学会の論文
1953-09-15