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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.

酒丹是日本传统的面包面团发酵剂，它是以大米和酒曲为主要原料培养野生发酵酵母而成。本研究旨在阐明不同培养条件对酒丹面团发酵活性的影响，并探讨酒丹发酵过程中微生物菌群变化与发酵活性的关系，当酒丹在25 ℃培养时，由于产酸菌的繁殖，在培养初期pH值降低，后期野生酵母数量开始增加，细菌数量减少。在酒丹制剂中添加乳酸，可以有效地降低细菌数，促进酵母的生长，在15-20 ℃下，以清酒酵母（Saccharomycessake）为种子培养物，在乳酸的存在下培养3-5天后，酒丹具有强烈而稳定的面团发酵活性。Sakadane可以在4 ℃下保存至少一周，而发酵活性没有明显的损失。坂田培养物中发现的野生酵母浓度似乎随着培养时间的推移而逐渐减少，属于酵母属的酵母在培养后期开始出现。