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Loading of Exogenous Trehalose into Baker's Yeast and Its Influence on Freeze Tolerance in Frozen Dough
| Content Provider | Semantic Scholar |
|---|---|
| Author | 弘康, 河合 由香, 磯部 幸恵, 土田 Kawai, Hiroyasu Isobe, Yuka Tsuchida, Yukie |
| Copyright Year | 2005 |
| Abstract | Intracellular trehalose level of baker’s yeast is known to be a critical determinant of stress tolerance, and it has a close correlation with freeze tolerance which is an essensial quality of the yeast for frozen dough process in bread-making. This study was undertaken to obtain freeze-tolerant yeasts applicable to frozen dough process by loading exogenous trehalose into baker’s yeast or cultured yeast strains. When commercial baker’s yeast or laboratory cultured yeast strains with different freeze sensitivity were incubated in 1 M trehalose solution at 4~20°C for 7 days, the intracellular trehalose level of yeast increased rapidly within a short time of incubation, and the maximum amount of trehalose in yeast reached to 2 to 5-fold initial trehalose level before incubation. Some of the baker’s yeast strains into which a large amount of trehalose was introduced by the incubation showed an apparent increase in freeze tolerance. This result suggested that a simple loading method of exogenous trehalose into baker’s yeast would improve the freeze tolerance of yeast and help to transform freeze-sensitive yeast to freeze-tolerant yeast which is appropriate for frozen dough process. |
| Starting Page | 89 |
| Ending Page | 97 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| Volume Number | 8 |
| Alternate Webpage(s) | https://fuksi-kagk-u.repo.nii.ac.jp/index.php?action=pages_view_main&active_action=repository_action_common_download&attribute_id=45&block_id=58&file_no=1&item_id=292&item_no=1&page_id=24 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
