BREAD YEAST PRODUCED BY HYBRIDIZATION BETWEEN SACCHAROMYCES BAYANUS VAR. UVARUM AND SACCHAROMYCES CEREVISIAE

To provide freeze tolerant yeast for bread making exhibiting a high dough fermenting ability not only in a normal temperature range but also in a low temperature range, and methods for bread making using the yeast.SOLUTION: By hybridizing Saccharomyces bayanus var. uvarum B35L1 and Saccharomyces cer...

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Hauptverfasser:	ODA YUJI, MORIYA HIROSHI, MIKUMO MASARU
Format:	Patent
Sprache:	eng ; jpn
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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Zusammenfassung:	To provide freeze tolerant yeast for bread making exhibiting a high dough fermenting ability not only in a normal temperature range but also in a low temperature range, and methods for bread making using the yeast.SOLUTION: By hybridizing Saccharomyces bayanus var. uvarum B35L1 and Saccharomyces cerevisiae H24U1M, freeze tolerant yeast for bread making exhibiting a high dough fermenting ability at a low temperature is obtained. Use of such a yeast enables efficient bread making from frozen dough.SELECTED DRAWING: Figure 1 【課題】常温域だけでなく低温域でもパン生地発酵力が高い冷凍耐性製パン用酵母、当該酵母を用いたパン類の製造方法等を提供する。【解決手段】サッカロマイセス・バヤヌス・バー・ウバルム（Ｓａｃｃｈａｒｏｍｙｃｅｓｂａｙａｎｕｓｖａｒ．ｕｖａｒｕｍ）Ｂ３５Ｌ１株と、サッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓｃｅｒｅｖｉｓｉａｅ）Ｈ２４Ｕ１Ｍ株とを交雑することで、低温パン生地発酵力も高い冷凍耐性製パン用酵母の取得ができ、当該酵母を用いることで冷凍生地から効率的にパン類を製造できる。【選択図】図１