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産学官連携による製パン用「とかち野酵母」の開発
https://obihiro.repo.nii.ac.jp/records/874
https://obihiro.repo.nii.ac.jp/records/874b2f17e77-4328-4210-a000-455940ed74be
名前 / ファイル | ライセンス | アクション |
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sangakukan.pdf (357.5 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 | ja | |||||
タイトル | 産学官連携による製パン用「とかち野酵母」の開発 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | パン酵母 | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | Saccharomyces cerevisiae | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 製パン | |||||
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 | |||||
その他(別言語等)のタイトル | ||||||
その他のタイトル | Development of Baker's Yeast "Tokachino" through Collaboration of Industry, Academia and Government | |||||
言語 | en | |||||
著者 |
小田, 有二
× 小田, 有二× 山内, 宏昭× 田村, 雅彦 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Eight yeast strains were isolated from samples collected in Hokkaido after enrichment culture with a high concentration of sucrose. Among them, strain AK 46, which was derived from dough containing fermented cherry fruits was identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain was identical to those from yeasts used for the production of whisky, wine, and bread. Strain S. cerevisiae AK 46 carried only only SUC2, which is one of multiple genes that encodes invertase, in contrast to the other baking strains, and its sequences were diverged from those of the corresponding gene found in the other strains. In a comparison of six baking strains, strain AK 46 showed lower leavening ability in dough with and without the addition of 5% sucrose by weight of flour but showed high leavening ability in sweet dough containing 30% sucrose. The activities of 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 suitable for breadmaking by various methods. Cells of strain AK 46 were propagated industrially and used for the commercial production of dry yeast called “Tokachino”, which is named for the region from which it was isolated. | |||||
言語 | en | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 平成23年度日本食品科学工学会技術賞 | |||||
言語 | ja | |||||
書誌情報 |
ja : 日本食品科学工学会誌 en : Journal of the Japanese Society for Food Science and Technology 巻 59, 号 1, p. 1-5, 発行日 2012 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 1341027X | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10467499 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | info:doi/10.3136/nskkk.59.1 | |||||
権利 | ||||||
言語 | ja | |||||
権利情報 | 日本食品科学工学会 | |||||
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 |