乾燥酵母に關する研究 (第3報) : パン酵母の乾燥方法に就いて (其の2)

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1) The experiments hithero conducted show that each drying method exerts different influence on the fermenting activity of the dry yeast. By drying in vacuum and also by adding glucose before drying, a remarkable effect was observed on the fermenting activity during the initial stage of fermentation, while t', i.e., the time for Qco_2 (max), was delayed, when the time for drying was prolonged.2) Adding of glucose increased the fermenting activity before storing by 25%.3) Supply of ethanol vapour is effective for the fermenting activity both before and after asoring. The activity after storing of the dry yeast thus treated was 1.5〜3 times as high as that of the control.4) In the experiments to know whether the combination of the good points of each method is more effective, the best result was obtained by adding 3% glucose to the yeasts under slow aeration mixed with ethanol vapour during the first half of the process, and the fermenting activity increased 2〜4 times as high as the control. Some good effects were obtained, when a kind of fresh yest was treated in the primary dehydration by either the above method or some others, and in the secondary by drying in vacuum. This fact, however, will have to await further research.It is apparent from these experiments that, in drying commercial bakers' yeasts, the fermenting activity can be retained more satisfactorily, if some suitable methods are used. But the comparison between various controls shows that the activity is at the same time dependent upon the quality of the fresh yeast itself. The activity of dry yeast changes in the course of the fermentation, differing with the methods of drying. Therefore, it is necessary to examine the activity not only at a certain moment but also at several stages of the fermentation. Thus, it will be possible to find out an appropriate method for each kind of fresh yeast.
社団法人日本生物工学会の論文
1955-04-15

乾燥酵母に關する研究 (第3報) : パン酵母の乾燥方法に就いて (其の2)

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