醗研1号酵母の醗酵 (第5報) : パン用酵母への応用

概要

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This paper deals with the fermentability of this yeast strain grown under aeration.1) The yields of dry yeast grown on sugar media were of low magnitude as compared with those of other baker's yeasts (ca. 80%).2) The cells grown under aeration in molasses possess maltozymase, of which the activity is approximately the same as that of glucozymase. Accordingly, is seems that the maltozymase formation is not retarded by aeration.3) Glucozymase and maltozymase of the cells grown in still culture were destroyed by drying, but not when they were grown under aeration.4) In the dough fermentation of normal sugar concentration (flour 100g, sugar 4g), the Hakken No. 1 yeast cells grown under aeration can be used as well as commercial baker's yeast. However, in the case of high sugar concentration (flour 100g, sugar 30g), the fermentation rate of this yeast is very slow.
社団法人日本生物工学会の論文
1959-10-15