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	Provedor de dados Ciênc. Tecnol. Aliment. (1) OAK (1) BJM (1) Autor Bonfim,Tania Maria Bordin (1) Brand,Debora (1) Gaensly,Fernanda (1) Hollatz,Claudia (1) MIKUMO, Dai (1) ODA, Yuji (1) Stambuk,Boris Ugarte (1) TAJIMA, Kanako (1) Wille,Grace Maria Ferreira de Castro (1) YAMAUCHI, Hiroaki (1) 小田, 有二 (1) Mais... Palavra-chave Baker's yeast (3) Bakery (1) Dough (1) Fermenting power (1) Invertase (1) Iron supplementation (1) Leavening (1) Maltose fermentation (1) Refrigerated dough (1) SUC gene (1) Saccharomyces cerevisiae (1) Salt stress (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2011 (1) 2010 (1) 2003 (1) País Brazil (2) Japan (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1 BJM Hollatz,Claudia; Stambuk,Boris Ugarte. We studied the influence of cold temperature (10ºC) on the fermentation of maltose by a S. cerevisiae wild-type strain, and a csf1delta mutant impaired in glucose and leucine uptake at low temperatures. Cold temperature affected the fermentation kinetics by decreasing the growth rate and the final cell yield, with almost no ethanol been produced from maltose by the wild-type cells at 10ºC. The csf1delta strain did not grew on maltose when cultured at 10ºC, indicating that the CSF1 gene is also required for maltose consumption at low temperatures. However, this mutant also showed increased inhibition of glucose and maltose fermentation under salt stress, indicating that CSF1 is probably involved in the regulation of other physiological processes, including... Tipo: Info:eu-repo/semantics/article Palavras-chave: Refrigerated dough; Maltose fermentation; Baker's yeast; Salt stress. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500034 Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties Ciênc. Tecnol. Aliment. Gaensly,Fernanda; Wille,Grace Maria Ferreira de Castro; Brand,Debora; Bonfim,Tania Maria Bordin. Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Baker's yeast; Iron supplementation; Fermenting power; Bakery. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400025 Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene OAK 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 Registros recuperados: 3 Primeira ... 1 ... Última

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