パン酵母の耐糖性に関する研究 (第2報) : パン酵母の耐糖性とインベルターゼとの関係

概要

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In the preceeding paper, it was suggested that the so-called sugar tolerance of baker's yeast is not in accord with glucose tolerance, but with saccharose tolerance.From the results presented previously, it was suggested that the invertase activity of baker's yeast might have a important effect upon sugar tolerance.In this paper, the behavior of invertase activity of baker's yeast was studied, and a reverse correlation was found between invertase activity and sugar tolerance.It was presumed that the yeast having high invertase activity inverts the added saccharose immediately after fermentation is initiated, and consequently, the osmotic pressure within the dough will be increased, resulting in the more profound suppression of fermenting activity than with the yeast having weaker invertase activity.
社団法人日本生物工学会の論文
1961-12-15