Consulta: creatorFacets:"MIKUMO, Dai"
Registros recuperados: 2
Data/hora: 01/06/2024 01:29:08

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali
Provedor de dados: Obihiro University of Agriculture and Veterinary Medicine Academic Repository (OAK)
Autores: SUJAYA, I-Nengah; MIKUMO, Dai; ORIKASA, Yoshitake; URASHIMA, Tadasu; ODA, Yuji; 浦島, 匡; 小田, 有二; 折笠, 善丈.
Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO2 production from sponge dough without addition of sugar and consumed fermentable sugar...
Palavras-chave: Brem; SUC2 gene; Leavening; Breadmaking; Dough.
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3573

Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene
Provedor de dados: Obihiro University of Agriculture and Veterinary Medicine Academic Repository (OAK)
Autores: ODA, Yuji; MIKUMO, Dai; TAJIMA, Kanako; YAMAUCHI, Hiroaki; 小田, 有二.
The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts used for the production of whisky, wine, and bread. In a comparison with six baking strains, strain AK 46 possessed less leavening ability in dough with and without addition of 5% sucrose (based on the weight of flour) but a high ability in sweet dough containing 30% sucrose. The activities of the two enzymes α-glucosidase and invertase, which are related to dough fermentation, were lower than those in the other strains. A baking test showed that strain AK 46 was applicable for breadmaking using the straight dough and sponge dough...
Palavras-chave: Baker's yeast; Leavening; Dough; SUC gene; Invertase.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2963