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Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant OAK
Mikumo, Dai; Takaya, Masahiro; Orikasa, Yoshitake; Ohwada, Takuji; 折笠, 善丈; 大和田, 琢二.
The wild yeast Saccharomyces cerevisiae AK46 was isolated from cherry fruits and commercialized as baker's yeast. We isolated a 2-deoxyglucose (2-DOG)-resistant mutant of AK46 (MCD4) and evaluated its leavening ability in bread dough. Our findings show that the maltose utilization of MCD4 was significantly enhanced in the presence of glucose and α-glucosidase activity was increased by approx. 1.6-fold compared to that of AK46, indicating release from catabolite repression. In addition, baking performance results using the sponge dough and no-time dough methods showed that the CO2 production rate of MCD4 was increased by approx. 1.6-fold (sponge and dough method) and the specific volume of bread was increased by 6.3% and 7.8%, respectively. These results...
Palavras-chave: Bread dough; Saccharomyces cerevisiae; 2-deoxyglucose; AK46; Leavening.
Ano: 2015 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4368
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Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali OAK
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
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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
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