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Studies on the Fermentative and Microbial Properties of Sakadane.

Sakadane 的发酵和微生物特性的研究。

基本信息

批准号：
63580056
负责人：
KAWAI Hiroyasu
金额：
$ 1.54万
依托单位：
Nara Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1988
资助国家：
日本
起止时间：
1988 至 1989
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63580056/
关键词：
Sakadane Dough Fermentative Activity of Sakadane Microflora of Sakadane Culture Stability of Sakadane at Low Temperature 酒種の低温貯蔵性酒種(さかだね)酒種の微生物相変化

项目摘要

Sakadane is a Japanese traditional leavening agent of bread dough, which is prepared by culturing wild fermentative yeast with boiled rice and koji as main materials. This study has been undertaken to clarify the effect of culture conditions of Sakadane on its dough fermentative activity, and also to investigate the relationship between the fermentative activity and the change of microflora during culture process of Sakadane.When Sakadane was cultured at 25ﾟC, pH of the material decreased in the early stage of culture by the propagation of acid-producing bacteria, and then the number of wild yeast began to increase in the later period with decreasing of bacteria. The addition of tactic acid to the Sakadane preparation was found effective to lower the number of bacteria and to accelerate the growth of yeast.It was also found that Sakadane, which was cultured at 15-20ﾟC for 3-5 days in the presence of lactic acid with Sake yeast (Saccharomyces sake) as seed culture, had a strong and stable dough fermentative activity. Sakadane could be preserved at 4ﾟC for at least one week without an appreciable loss of fermentative activity. The concentration of wild yeast found in Sakadane culture seemed to decrease gradually with culture time, and the yeast which belonged to Saccharomyces species began to appear in the later period of culture.

Sakadane是日本传统的面包面团发酵剂，以煮熟的大米和曲为主要原料，通过培养野生发酵菌而制成。本研究旨在阐明Sakadane发酵条件对其面团发酵活性的影响，并探讨Sakadane发酵过程中发酵活性与菌群变化的关系。在25‰的培养条件下，坂田酵母培养初期pH值因产酸菌的繁殖而降低，后期野生酵母数量开始增加，细菌数量减少。在Sakadane制剂中添加策略酸被发现有效地降低了细菌的数量并加速了酵母的生长。结果表明，以清酵母（Saccharomyces Sake）为种子培养物，在15-20‰的温度下，乳酸存在下培养3-5天，Sakadane酵母具有较强且稳定的面团发酵活性。Sakadane可以在4ºC的温度下保存至少一周，而不会明显失去发酵活性。随着培养时间的延长，野酵母菌的浓度逐渐降低，在培养后期开始出现属于Saccharomyces种的酵母菌。