製パンプロセスにおけるパン酵母のストレス耐性：プロリン・アルギニン代謝と育種への応用
[1. はじめに] パン酵母(ほとんどはSaccharomyces cerevisiaeの2倍体)は発酵によって生産されるパン製品に必要な成分であり, 世界中で年間約200万トンのパン酵母が製造されている. 製パンプロセスにおけるパン酵母の機能は, 1) 発酵中にガス生成によって生地の重量を増やすこと, 2) 生地の構造や質感を形成すること, 3) 生地に特徴的な風味を付与することなどである. パン酵母は主にクリームイースト, 生イースト(圧搾酵母), ドライイースト(乾燥酵母)の形態で製造される. クリームイーストは乾燥重量で約20%の酵母を, 部分的な脱水によって製造する生イーストは乾燥重...
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| Published in | 日本食品微生物学会雑誌 Vol. 31; no. 4; pp. 185 - 193 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Japanese |
| Published |
日本食品微生物学会
2014
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| Online Access | Get full text |
| ISSN | 1340-8267 1882-5982 |
| DOI | 10.5803/jsfm.31.185 |
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| Abstract | [1. はじめに] パン酵母(ほとんどはSaccharomyces cerevisiaeの2倍体)は発酵によって生産されるパン製品に必要な成分であり, 世界中で年間約200万トンのパン酵母が製造されている. 製パンプロセスにおけるパン酵母の機能は, 1) 発酵中にガス生成によって生地の重量を増やすこと, 2) 生地の構造や質感を形成すること, 3) 生地に特徴的な風味を付与することなどである. パン酵母は主にクリームイースト, 生イースト(圧搾酵母), ドライイースト(乾燥酵母)の形態で製造される. クリームイーストは乾燥重量で約20%の酵母を, 部分的な脱水によって製造する生イーストは乾燥重量で約30%の酵母をそれぞれ含んでいる. 日本ではほとんどのパン酵母がクリームイーストか生イーストとして製造されている. 一方, 水分が5%以下のドライイーストは欧州などから輸入され, 貯蔵・輸送の利便性が高いことからホームベーカリーやベーカリーショップでの使用が増加している. |
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| AbstractList | [1. はじめに] パン酵母(ほとんどはSaccharomyces cerevisiaeの2倍体)は発酵によって生産されるパン製品に必要な成分であり, 世界中で年間約200万トンのパン酵母が製造されている. 製パンプロセスにおけるパン酵母の機能は, 1) 発酵中にガス生成によって生地の重量を増やすこと, 2) 生地の構造や質感を形成すること, 3) 生地に特徴的な風味を付与することなどである. パン酵母は主にクリームイースト, 生イースト(圧搾酵母), ドライイースト(乾燥酵母)の形態で製造される. クリームイーストは乾燥重量で約20%の酵母を, 部分的な脱水によって製造する生イーストは乾燥重量で約30%の酵母をそれぞれ含んでいる. 日本ではほとんどのパン酵母がクリームイーストか生イーストとして製造されている. 一方, 水分が5%以下のドライイーストは欧州などから輸入され, 貯蔵・輸送の利便性が高いことからホームベーカリーやベーカリーショップでの使用が増加している. |
| Author | 高木, 博史 |
| Author_xml | – sequence: 1 fullname: 高木, 博史 organization: 奈良先端科学技術大学院大学バイオサイエンス研究科 |
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| Copyright | 2014 日本食品微生物学会 |
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| Snippet | [1. はじめに] パン酵母(ほとんどはSaccharomyces cerevisiaeの2倍体)は発酵によって生産されるパン製品に必要な成分であり, 世界中で年間約200万トンのパン酵母が製造されている. 製パンプロセスにおけるパン酵母の機能は, 1) 発酵中にガス生成によって生地の重量を増やすこと, 2)... |
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| StartPage | 185 |
| Title | 製パンプロセスにおけるパン酵母のストレス耐性：プロリン・アルギニン代謝と育種への応用 |
| URI | https://www.jstage.jst.go.jp/article/jsfm/31/4/31_185/_article/-char/ja http://mol.medicalonline.jp/library/journal/download?GoodsID=ee5jsofm/2014/003104/001&name=0185-0193j |
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| ispartofPNX | 日本食品微生物学会雑誌, 2014/12/31, Vol.31(4), pp.185-193 |
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