14. 冷凍生地製パン用酵母の育種とその耐性機構(セミナー「食品における低温の利用」)

概要

論文の詳細を見る
New freeze-tolerant yeasts were isolated from banana peel and undefined as Kluyveromyces thermotolerans and Saccharomyces cerevisiae. These yeasts retained their fermentative ability and bread leavening activity even after freezing fully prefermented dough. The hybrid between S.cerevisiae FRI 413 and a bakers' yeast with sexual conjugation gave good quality bread made from frozen dough containing additive sugar at low levels (0-20%). Five freeze-tolerant yeast strains suitable for frozen dough were compared with ordinary commercial bakers' yeast. These freeze-tolerant strains of S.cerevisiae showed higher surviving and trehalose-accumulating abilities than other S.cerevisiae strains, but were affected by a prolonged prefermentation period. The freeze tolerance of the yeasts was associated with the basal amount of intracellular trehalose after rapid degradation at the onset of the prefermentation period.
低温生物工学会の論文
1991-10-20