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Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant
https://obihiro.repo.nii.ac.jp/records/1126
https://obihiro.repo.nii.ac.jp/records/1126481df4dc-b29e-43fc-a579-8a233da060be
名前 / ファイル | ライセンス | アクション |
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owada21(4),623-630,2015.pdf (1.2 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||||
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公開日 | 2016-11-28 | |||||||||
タイトル | ||||||||||
言語 | en | |||||||||
タイトル | Improved Leavening Ability of a Wild Yeast, Saccharomyces cerevisiae AK46 2-deoxyglucose Resistant Mutant | |||||||||
言語 | ||||||||||
言語 | eng | |||||||||
キーワード | ||||||||||
主題Scheme | Other | |||||||||
主題 | bread dough | |||||||||
キーワード | ||||||||||
主題Scheme | Other | |||||||||
主題 | Saccharomyces cerevisiae | |||||||||
キーワード | ||||||||||
主題Scheme | Other | |||||||||
主題 | 2-deoxyglucose | |||||||||
キーワード | ||||||||||
主題Scheme | Other | |||||||||
主題 | AK46 | |||||||||
キーワード | ||||||||||
主題Scheme | Other | |||||||||
主題 | leavening | |||||||||
資源タイプ | ||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
資源タイプ | journal article | |||||||||
著者 |
Mikumo, Dai
× Mikumo, Dai× Takaya, Masahiro× Orikasa, Yoshitake
WEKO
207
× Ohwada, Takuji
WEKO
191
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抄録 | ||||||||||
内容記述タイプ | Abstract | |||||||||
内容記述 | 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 demonstrate that the 2-DOG resistance exhibited by MCD4 significantly improved the leavening ability in bread dough. | |||||||||
言語 | en | |||||||||
書誌情報 |
en : Food Science and Technology Research 巻 21, 号 4, p. 623-630, 発行日 2015 |
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出版者 | ||||||||||
言語 | en | |||||||||
出版者 | Japanese Society for Food Science and Technology | |||||||||
ISSN | ||||||||||
収録物識別子タイプ | PISSN | |||||||||
収録物識別子 | 13446606 | |||||||||
書誌レコードID | ||||||||||
収録物識別子タイプ | NCID | |||||||||
収録物識別子 | AA11320122 | |||||||||
DOI | ||||||||||
関連タイプ | isIdenticalTo | |||||||||
識別子タイプ | DOI | |||||||||
関連識別子 | info:doi/10.3136/fstr.21.623 | |||||||||
権利 | ||||||||||
権利情報 | Japanese Society for Food Science and Technology | |||||||||
フォーマット | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | application/pdf | |||||||||
著者版フラグ | ||||||||||
出版タイプ | VoR | |||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |