Superior molasses assimilation, stress tolerance, and trehalose accumulation of baker's yeast isolated from dried sweet potatoes (hoshi-imo)
Superior molasses assimilation, stress tolerance, and trehalose accumulation of baker's yeast isolated from dried sweet potatoes (hoshi-imo)
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DOI：
10.1271/bbb.68.1442
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发表时间：
2004-07-01
影响因子：
1.6
通讯作者：
Shima, J
中科院分区：
文献类型：
--
作者：
Nishida, O;Kuwazaki, S;Shima, J
从日本传统腌制食品红薯干(Hoshi-IMO)中分离到酵母菌。将这些酵母菌株与一种具有商业菌株典型特征的商业酵母衍生物进行了面团发酵力、耐冻性和糖蜜生长率的比较。脉冲场凝胶电泳法和糖类发酵/同化能力等分类试验表明，分离到的菌株基本属于酿酒酵母。其中一株菌株ONY1积累的细胞内海藻糖水平高于商业菌株T128。与胞内海藻糖含量相关，含有ONY1的高糖面团的发酵能力较高。在低糖和高糖面团中，ONY1也表现出较高的耐冻性。在糖蜜分批和补料分批培养条件下，菌株ONY1的生长速率均显著高于菌株T128。这些结果表明，ONY1作为冷冻面团和高糖面团的烘焙酵母具有潜在的商业用途。
Yeast strains were isolated from dried sweet potatoes (hoshi-imo), a traditional preserved food in Japan. Dough fermentation ability, freeze tolerance, and growth rates in molasses, which are important characteristics of commercial baker's yeast, were compared between these yeast strains and a commercial yeast derivative that had typical characteristics of commercial strains. Classification tests including pulse-field gel electrophoresis and fermentation/assimilation ability of sugars showed that almost the stains isolated belonged to Saccharomyces cerevisiae. One strain, ONY1, accumulated intracellular trehalose at a higher level than commercial strain T128. Correlated with intracellular trehalose contents, the fermentation ability of high-sugar dough containing ONY1 was higher. ONY1 also showed higher freeze tolerance in both low-sugar and high-sugar doughs. The growth rate of ONY1 was significantly higher under batch and fed-batch cultivation conditions using either molasses or synthetic medium than that of strain T128. These results suggest that ONY1 has potential commercial use as baker's yeast for frozen dough and high-sugar dough.