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Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene
https://obihiro.repo.nii.ac.jp/records/714
https://obihiro.repo.nii.ac.jp/records/714665362ec-8970-45b3-9a8b-25698f70e18c
名前 / ファイル | ライセンス | アクション |
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characterization.pdf (857.7 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2011-06-22 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | baker's yeast | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | leavening | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | dough | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | SUC gene | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | invertase | |||||
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 |
Oda, Yuji
× Oda, Yuji× Mikumo, Dai× Tajima, Kanako× Yamauchi, Hiroaki |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 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 methods. Strain AK 46 carried only SUC2, which is one of multiple genes encoding invertase, in contrast to the other baking strains, and its sequences diverged from those of the corresponding gene from a representative laboratory strain. Southern hybridization of genomic DNA, using the SUC2 gene as the probe, readily discriminated strain AK 46 and other strains. These observations indicate that strain AK 46 is a wild strain possessing breadmaking properties. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 16, 号 1, p. 45-50, 発行日 2010 |
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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.16.45 | |||||
権利 | ||||||
言語 | en | |||||
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 |