YEAST FOR BREAD AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a yeast for bread that acts on the bread dough good as a yeast and gives bread of good quality even when the bread dough is refrigerated or after given large physical shocks, thus is suitable for producing bread on a large scale and provide a method for producing the...

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Bibliographische Detailangaben
1. Verfasser:	HIROSE MITSUO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a yeast for bread that acts on the bread dough good as a yeast and gives bread of good quality even when the bread dough is refrigerated or after given large physical shocks, thus is suitable for producing bread on a large scale and provide a method for producing the same. SOLUTION: This yeast for bread that comprises a yeast strain of Saccharomyces cerevisiae that gives 1.4±10 %x108/g of viable cell count when it is cultured in an aerobic atmosphere at 25°C for 2 days and a lactic bacillus strain in Lactobacillus Sp. that gives 1.2±10 %x109/g of viable cell count when it is cultured in an anaerobic atmosphere at 30°C for 2 days and a method for producing the yeast are provided. COPYRIGHT: (C)2005,JPO&NCIPI