Selection of a novel baking strain from the Torulaspora yeasts
Among the yeasts belonging to the genus Torulaspora, T. pretoriensis IFO 10218 was selected as a maltose-fermenting strain that could leaven dough containing 5% glucose as high as commercial baking strains. The freeze-thaw resistance of this strain in the dough was higher than that of Saccharomyces...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1993, Vol.57 (8), p.1320-1322 |
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| container_title | Bioscience, biotechnology, and biochemistry |
| container_volume | 57 |
| creator | Oda, Y. (Fukuyama Univ., Hiroshima (Japan)) Tonomura, K |
| description | Among the yeasts belonging to the genus Torulaspora, T. pretoriensis IFO 10218 was selected as a maltose-fermenting strain that could leaven dough containing 5% glucose as high as commercial baking strains. The freeze-thaw resistance of this strain in the dough was higher than that of Saccharomyces cerevisiae FL 2209 isolated from commercial compressed yeast. Since the cells of IFO 10218 readily sedimented in their suspension, a dispersing mutant, YK-1, was induced. When YK-1 was cultured in the. presence of NaCl, leavening abilities were reduced, unlike FL 2209. α-Glucosidase activity of YK-1 cells grown on maltose increased slightly, resulting in partly improved leavening ability in the dough without addition of sugar. YK-1 was shown to be a candidate applicable to breadmaking by not only usual method but also the frozen-dough method. |
| doi_str_mv | 10.1271/bbb.57.1320 |
| format | Article |
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Psychology</topic><topic>LEVADURAS DE PANADERIA</topic><topic>LEVURE DE BOULANGERIE</topic><topic>MALTOSA</topic><topic>MALTOSE</topic><topic>MASA DE PANADERIA</topic><topic>PATE DE CUISSON</topic><topic>PRODUCTOS CONGELADOS</topic><topic>PRODUIT CONGELE</topic><topic>PROPIEDADES TECNICAS</topic><topic>PROPRIETE TECHNOLOGIQUE</topic><topic>SELECCION</topic><topic>SELECTION</topic><topic>SEPARACION</topic><topic>SEPARATING</topic><topic>SEPARATION</topic><topic>TECHNICAL PROPERTIES</topic><topic>VARIEDADES</topic><topic>VARIETE</topic><topic>VARIETIES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oda, Y. 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When YK-1 was cultured in the. presence of NaCl, leavening abilities were reduced, unlike FL 2209. α-Glucosidase activity of YK-1 cells grown on maltose increased slightly, resulting in partly improved leavening ability in the dough without addition of sugar. YK-1 was shown to be a candidate applicable to breadmaking by not only usual method but also the frozen-dough method.</abstract><cop>Tokyo</cop><pub>Taylor & Francis</pub><doi>10.1271/bbb.57.1320</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0916-8451 |
| ispartof | Bioscience, biotechnology, and biochemistry, 1993, Vol.57 (8), p.1320-1322 |
| issn | 0916-8451 1347-6947 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_3934070 |
| source | J-STAGE Free; Open Access Titles of Japan; EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | BAKERS' YEAST Biological and medical sciences Cereal and baking product industries DOUGHS FERMENTACION FERMENTATION Food industries FROZEN PRODUCTS Fundamental and applied biological sciences. Psychology LEVADURAS DE PANADERIA LEVURE DE BOULANGERIE MALTOSA MALTOSE MASA DE PANADERIA PATE DE CUISSON PRODUCTOS CONGELADOS PRODUIT CONGELE PROPIEDADES TECNICAS PROPRIETE TECHNOLOGIQUE SELECCION SELECTION SEPARACION SEPARATING SEPARATION TECHNICAL PROPERTIES VARIEDADES VARIETE VARIETIES |
| title | Selection of a novel baking strain from the Torulaspora yeasts |
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