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Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali
https://obihiro.repo.nii.ac.jp/records/827
https://obihiro.repo.nii.ac.jp/records/8271f787602-10d2-486d-bd5f-8b62da6823f1
名前 / ファイル | ライセンス | アクション |
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369.pdf (313.1 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||
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公開日 | 2013-03-25 | |||||||||||
タイトル | ||||||||||||
言語 | en | |||||||||||
タイトル | Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali | |||||||||||
言語 | ||||||||||||
言語 | eng | |||||||||||
キーワード | ||||||||||||
主題Scheme | Other | |||||||||||
主題 | brem | |||||||||||
キーワード | ||||||||||||
主題Scheme | Other | |||||||||||
主題 | SUC2 gene | |||||||||||
キーワード | ||||||||||||
主題Scheme | Other | |||||||||||
主題 | leavening | |||||||||||
キーワード | ||||||||||||
主題Scheme | Other | |||||||||||
主題 | breadmaking | |||||||||||
キーワード | ||||||||||||
主題Scheme | Other | |||||||||||
主題 | dough | |||||||||||
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 |
Sujaya, I-Nengah
× Sujaya, I-Nengah× Mikumo, Dai× Orikasa, Yoshitake
WEKO
207
× 浦島, 匡
WEKO
291
× Oda, Yuji |
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抄録 | ||||||||||||
内容記述タイプ | Abstract | |||||||||||
内容記述 | 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 within 2.5 h. When baking tests were conducted, strain S-10 and commercial baking strain HP 216 yielded comparable products by the straight-dough and sponge-dough methods. | |||||||||||
書誌情報 |
en : Food Science and Technology Research 巻 17, 号 4, p. 369-373, 発行日 2011 |
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出版者 | ||||||||||||
出版者 | Japanese Society for Food Science and Technology | |||||||||||
ISSN | ||||||||||||
収録物識別子タイプ | ISSN | |||||||||||
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 | ||||||||||||
識別子タイプ | DOI | |||||||||||
関連識別子 | info:doi/10.3136/fstr.17.369 | |||||||||||
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 |