Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali
スポンサーリンク
概要
- 論文の詳細を見る
Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar within 2.5 h. When baking tests were conducted, strain S-10 and commercial baking strain HP 216 yielded comparable products by the straight-dough and sponge-dough methods.
論文 | ランダム
- 2P2-D30 共生型レスキューロボットHoVITの倒壊家屋内走行性能評価
- 日本の技術(2)明治・大正 : 西洋近代技術の導入と定着,鉄道を中心に(新・機械技術史)
- 4-329 「工業技術史」の授業と学生からの反応(オーガナイズドセッション「技術者導入教育」-I)
- 20812 日本の教育界が技術嫌いになる来歴 : 横須賀海軍工廠から東京高等工業学校の大学昇格まで(機械技術史・工学史,OS4 機械技術史・工学史)
- 日本の職業教育に於ける生産実習の系譜