乾燥酵母に關する研究 (第2報) : パン酵母の乾燥方法に就て (其の1)
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Comparison has been made between various methods hitherto devised of drying yeasts, and , in this report, the effects of drying in vacuum and of dehydration by absorbent on the fermenting activity of yeast are described. The fermenting activity was determined at the interval of 10 min or 20 min with a shaking apparatus, and , as the fermenting activity changes with the progress of fermentation, the following values were used to show the characteristics of dry yeasts.a) Maximum Qco_2 : the value calculated from the largest volume of CO_2 produced in 20 min (shown in tables as "Qco_2 (max.)").b) Qco_2 : the value calculated from the volume of CO_2 produced in 20 min and suffixed with the time passed from the start of measurement (shown in tables as "Qco_2(20'〜40', 120'〜140', etc.)."c) t' : the time (in minutes)required for observing the maximum Qco_2 (shown in tables as "t'").Various methods were compared by the ratio of the activities of samples to the control which, in each series of experiments, was prepared by aeration at 30°C.1) Drying in vacuum gave positive effects on the fermenting activity both before and after storing, and the activity after storing was 50% higher than in case of air drying.2) Quick dehydration with absorbent at the beginning of the process showed negative effects.3) The time for Qco_2 (max.)was delayed, when slow dehydration was carried out after the reduction of the moisture content of the yeast cells to 25%. The effect of drying in vacuum was observed more distinctly at the end of the process than at the beginning.
- 社団法人日本生物工学会の論文
- 1955-03-15
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関連論文
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- 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)
- 乾燥酵母に關する研究 (第2報) : パン酵母の乾燥方法に就て (其の1)