PURPOSE: To obtain a new yeast, hating the abilities to resist the freezing and suppress low-temperature fermentation, useful as a dough, etc., for producing breads freezable or preservable by refrigeration and capable of saving the labor in baking, rationalizing the baking and diversifying the kind of bread products.
CONSTITUTION: A yeast strain, having the freezing resistance and providing a parent strain is inoculated from a slant of the yeast strain into a culture medium by one platinum loop, cultured at 30°C for 24hr by shaking culture and then centrifuged to collect the fungal cell, which is washed with a 0.1M phosphoric acid buffer solution (pH7.0). The yeast fungal cell is then suspended in the same phosphoric acid buffer solution and ethyl methansulfonate as a mutation inducer is added thereto. The mutation treatment is carried out at 30°C for 60min and the resultant suspension is centrifuged to collect the fungal cell, which is then washed and smeared on an agar plate. A colony in which the growth is more suppressed than that of the parent strain is selected as a low-temperature sensitive yeast at 10°C to afford five species of new yeasts of P-626 (FERM P-14962) to P-630 (FERM P-14966) of Saccharomyces cerevisiae strains having the abilities to resist the freezing and suppress the low-temperature fermentation and further stabilized proofing fermentation times.
| WO/2021/020545 | HOME BAKERY BREAD MIX |
| JP2000135050 | PRODUCTION OF BAKED CONFECTIONERY |
NAKAJIMA RYOICHI
HAMADA KAZUHIRO
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