Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough
スポンサーリンク
概要
- 論文の詳細を見る
Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at −30 °C and sliced at 10 μm. The sliced samples were observed at an excitation wavelength of 480 nm and a fluorescent wavelength of 520 nm. The results indicated that the combination of the EGFP-displayed yeasts, rapid freezing, and cryo-sectioning made it possible to visualize 2-D distribution of yeast in bread dough to the extent that the EGFP yeasts could be clearly distinguished from the auto-fluorescent background of bread dough.
- 社団法人 日本農芸化学会の論文
著者
-
ARAKI Tetsuya
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
-
SAGARA Yasuyuki
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The U
-
Araki Tetsuya
Department Of Global Agricultural Sciences Graduate School Of Agricultural And Life Sciences The Uni
-
Araki Tetsuya
Graduate School Of Agricultural And Life Sciences University Of Tokyo
-
Maeda Tatsuro
Research Center for Basic Science, Nisshin Seifun Group, Inc.
-
SHIRAGA Seizaburo
Graduate School of Agriculture, Kyoto University
-
UEDA Mitsuyoshi
Graduate School of Agriculture, Kyoto University
-
YAMADA Masaharu
Research Center for Basic Science, Nisshin Seifun Group, Inc.
-
TAKEYA Koji
Director, Wheat Flour Institute, Flour Millers Association
関連論文
- Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe
- Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry
- Determination of the Viscoelastic Properties of Apple Flesh under Quasi-Static Compression Based on Finite Element Method Optimization
- Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition
- Odorant Transfer Characteristics of White Bread during Baking
- Characteristic Coloring Curve for White Bread during Baking
- Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
- Advances in Transport Phenomena during Freeze-Drying of Food Materials : Fundamentals and Applications
- Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
- Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model
- Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging
- Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough
- The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
- Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry
- Room-Temperature Epitaxial Growth of CeO_2 Thin Films on Si(111) Substrates for Fabrication of Sharp Oxide/Silicon Interface
- Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
- Determination of the Viscoelastic Properties of Agar/Agar-Gelatin Gels Based on Finite Element Method Optimization
- Effect of the Grain Boundary of Ice Crystals in a Frozen Gelatin Solution on the Dielectric Properties at a Subzero Temperature
- Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough : Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough
- Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
- Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
- Odorant Transfer Characteristics of White Bread during Baking
- Characteristic Coloring Curve for White Bread during Baking
- Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging
- Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage
- Femtosecond Pulsed Laser as a Microscalpel for Microdissection and Isolation of Specific Sections from Biological Samples
- Making headway in understanding pine wilt disease : What do we perceive in the postgenomic era?