Conventional bread making with a mixture of the yeast <i>Hanseniaspora vineae</i> and the baker's yeast <i>Saccharomyces cerevisiae</i> for improved quality

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  • Takaya Masahiro
    The Tokachi Foundation Graduate School of Animal and Veterinary Sciences and Agriculture, Obihiro University of Agriculture and Veterinary Medicine
  • Ohwada Takuji
    Graduate School of Animal and Veterinary Sciences and Agriculture, Obihiro University of Agriculture and Veterinary Medicine Department of Life and Agricultural Sciences, Obihiro University of Agriculture and Veterinary Medicine
  • Oda Yuji
    Department of Life and Agricultural Sciences, Obihiro University of Agriculture and Veterinary Medicine

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<p>The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made from dough with monosaccharides added instead of sucrose. In this study, strain TW15 was applied along with the baking strain Saccharomyces cerevisiae to the conventional dough containing sucrose. The liquid fermentation ability of sucrose was elevated with the increasing ratio of S. cerevisiae, which synthesizes external invertase. The baking strain was then inoculated along with H. vineae TW15 and the two strains were grown on sucrose. When the mixed cells were used for the conventional dough formula comprising sucrose, the baked breads showed a distinct and acceptable quality similar to those made using H. vineae TW15 alone. Thus, H. vineae TW15 can be applied to the conventional bread making method in mixed culture with a baking strain.</p>

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