レーズンから分離した天然酵母のパン酵母としての特性  [in Japanese] Properties of Natural Yeast isolated from Raisin as a Baker's Yeast  [in Japanese]

Access this Article

Search this Article

Abstract

(1)飯塚パンの元種から酵母(飯塚菌、I)を分離同定したところ、一般のパン酵母として知られるサッカロミセス・セレビシアであった。(2)Iと一般の生イースト(オリエンタル酵母、O;三共、S)と生育状況について比較したところ、YM培地では菌体量が同等であったが、レーズン培地では、1>S>Oの順であった。(3)気体発生量については、レーズン培地で1>S>Oの順であり、中種で同等と判断でき、本捏で1>S>Oの順であった。(4)Iの生育の至適pHを判定したところ、一般の酵母のpH5~6とは違い、pH3.9付近であった。(5)飯塚パン製造時のレーズン添加の影響を見たところ、レーズン添加で膨張体積が増加し、Iの気体発生を促すには、レーズン添加が適していた。以上より、飯塚パン製造には、Iが適しており生育の至適はpH3.9であり、レーズンを含むパンの製造において気体発生量が多くなることを示唆した。The yeast (I), which was isolated from a juice of the naturally fermented raisin maintained by Iizuka, was identified to be one of Saccharomyces cerevisiae species. The growth of I, compared with the popular yeasts (Oriental Yeast Co., O; Sankyo Co., S), was the same as O and/or S in the YM broth. However, in the raisin broth, the order of the growth was I>S>O. The orders for the amounts of gas production were as follows; I>S>O in the liquid culture (the raisin broth), I≒S≒O in the middle culture, and I>S>O in the bread making. The optimum pH for the growth of I was around pH3.9, since that of the popular yeast was pH5~6. The further addition of raisin for the raisin-containing bread making affected to be increasing the gas production, accompanied by increasing the loaf volume.

The yeast (I), which was isolated from a juice of the naturally fermented raisin maintained by Iizuka, was identified to be one of Saccharomyces cerevisiae species. The growth of I, compared with the popular yeasts (Oriental Yeast Co., O; Sankyo Co., S), was the same as O and/or S in the YM broth. However, in the raisin broth, the order of the growth was I>S>O. The orders for the amounts of gas production were as follows; I>S>O in the liquid culture (the raisin broth), I≒S≒O in the middle culture, and I>S>O in the bread making. The optimum pH for the growth of I was around pH3.9, since that of the popular yeast was pH5〜6. The further addition of raisin for the raisin-containing bread making affected to be increasing the gas production, accompanied by increasing the loaf volume.

Journal

  • 聖徳栄養短期大学紀要

    聖徳栄養短期大学紀要 (36), 1-6, 2005

    Tokyo Seiei College

Cited by:  1

  • Wine makings by the yeast isolated from raisin  [in Japanese]

    WATANABE Satoru , SHINOHARA Naoko , NAKAMURA Kenjin , AMEMIYA Yoshihito , TOKITOMO Yukiko , KOMIYAMA Yoshihiro

    Journal for the Integrated Study of Dietary Habits 22(4), 284-292, 2012-03-30

    J-STAGE  References (22)

Keywords

Codes

  • NII Article ID (NAID)
    110006407761
  • NII NACSIS-CAT ID (NCID)
    AN00128690
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • Journal Type
    大学紀要
  • ISSN
    02866366
  • NDL Article ID
    8594794
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-331
  • Data Source
    CJPref  NDL  NII-ELS  IR 
Page Top