JPS62220185A - Culture of baker's yeast - Google Patents
Culture of baker's yeastInfo
- Publication number
- JPS62220185A JPS62220185A JP5841486A JP5841486A JPS62220185A JP S62220185 A JPS62220185 A JP S62220185A JP 5841486 A JP5841486 A JP 5841486A JP 5841486 A JP5841486 A JP 5841486A JP S62220185 A JPS62220185 A JP S62220185A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- baker
- sucrose
- culture
- fermenting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 69
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 69
- 229930006000 Sucrose Natural products 0.000 claims abstract description 35
- 239000005720 sucrose Substances 0.000 claims abstract description 35
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 34
- 235000013379 molasses Nutrition 0.000 claims abstract description 18
- 108010002352 Interleukin-1 Proteins 0.000 claims abstract description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 7
- 238000012258 culturing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 12
- 235000008429 bread Nutrition 0.000 abstract description 14
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract description 13
- 229940107187 fructooligosaccharide Drugs 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 19
- 239000001573 invertase Substances 0.000 description 19
- 235000011073 invertase Nutrition 0.000 description 19
- 239000002609 medium Substances 0.000 description 18
- 239000000243 solution Substances 0.000 description 15
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 229910052697 platinum Inorganic materials 0.000 description 5
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 230000001766 physiological effect Effects 0.000 description 4
- 210000005253 yeast cell Anatomy 0.000 description 4
- 239000007221 ypg medium Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 2
- 235000011130 ammonium sulphate Nutrition 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 239000004202 carbamide Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 2
- 235000019799 monosodium phosphate Nutrition 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 101710100784 Beta-fructofuranosidase, insoluble isoenzyme 3 Proteins 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000282461 Canis lupus Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 101710195790 Invertase 3 Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000001195 anabolic effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 229940045641 monobasic sodium phosphate Drugs 0.000 description 1
- 238000009343 monoculture Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000011056 potassium acetate Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はフラクトオリゴ糖を含むパンの製造に用いるシ
ョ糖非発酵性パン酵母の培養法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for culturing sucrose non-fermenting baker's yeast for use in producing bread containing fructooligosaccharides.
一般にフラクトオリゴ糖はショ糖の７ラクトースに１〜
３分子のフラクトースが０１と０２との位置でβ結合し
ているものであり、その化学構造式は次のとおりである
。Generally, fructooligosaccharide is 1 to 7 lactose in sucrose.
Three molecules of fructose are β-bonded at positions 01 and 02, and its chemical structural formula is as follows.
ＯＦ４
ＯＦ、：１−ム１凌関
ＯＦ３：Ｎｙｇｔｍｓ
ＯＦ４ ： ＩＦ−Ｆｒｕｃｔｏｆｕｒａｎｏｑｌ ｎ
ｙｍｔｏｓｓこれらのフラクトオリゴ糖は自然界では広
く高等植物に分布しており、たとえばアスパラガス。OF4 OF4: IF-Fructofuranoql n
These fructooligosaccharides are widely distributed in higher plants in nature, such as asparagus.
タマネギ、キクイモ、蜂蜜などに含まれていることが知
られている。ところが、最近フラクトオリゴ糖を微生物
酵素によりシヨ糖、から大量に製造する技術が確立され
ると共に、これらフラクトオリゴ糖が有する物性や生理
作用が検討され、フラクトオリゴ糖が難消化性の糖であ
り、腸内でのビフィズス菌増殖促進作用、コレステロー
ルなどの脂質代謝改善効果、難う触性等の優れた生理効
果を有することが見出され、さらに砂糖に近い甘味を有
していることと併せて食品分野における新しい素材の１
つとしての有用性が明らかになってきた。It is known to be contained in onions, Jerusalem artichokes, honey, etc. However, recently, a technology for producing fructooligosaccharides in large quantities from sucrose using microbial enzymes has been established, and the physical properties and physiological effects of these fructooligosaccharides have been investigated. It has been found to have excellent physiological effects such as promoting the growth of bifidobacteria, improving lipid metabolism such as cholesterol, and being tactile. New material 1
Its usefulness as a tool has become clear.
フラクトオリゴ糖が有するこのような健康維持上の優れ
た生理効果をもたらすためには、該フラクトオリゴ糖を
継続して摂取することが好ましい。In order to bring about the excellent physiological effects of fructooligosaccharide on maintaining health, it is preferable to continuously ingest the fructooligosaccharide.
そのためには毎日摂取する食習慣のある食品の中にフラ
クトオリゴ糖を配合することが適当であり。To this end, it is appropriate to incorporate fructooligosaccharide into the foods that are consumed daily.
その量は１日当り５ｇ程度とされている。The amount is said to be about 5g per day.
このような条件に適合する食品の代表的なものとしてパ
ンが挙げられろ。パンはその生地の中に通常、ショ糖を
多量に添加しているが、このショ糖の全部もしくは一部
をフラクトオリゴ糖で代替して使用することができる。Bread is a typical food that meets these conditions. Bread usually has a large amount of sucrose added to its dough, but all or part of this sucrose can be replaced with fructooligosaccharide.
しかしながら、現在製パンに用いられているパン酵母は
ショ糖発酵性でありインベルターゼ活性を有するため、
せっかく添加したフラクトオリゴ糖がインベルターゼに
よって分解され無意味になってしまうという問題がある
。However, the baker's yeast currently used in bread making is a sucrose fermenter and has invertase activity.
There is a problem in that the added fructooligosaccharide is decomposed by invertase and becomes meaningless.
本発明に先だって、ショ糖非発酵性でかつ製パン適性の
ある交雑法を求めて研究した結果、該特性に合致するサ
ツカロミセスセレビシェＩＬ−１を創成するに至った。Prior to the present invention, research was conducted in search of a hybridization method that is non-fermentable for sucrose and suitable for bread production, and as a result, Saccharomyces cerevisiae IL-1 meeting these characteristics was created.
本菌株はＦＥＲＭ Ｐ−８０５６として微工研に寄託さ
れている。This strain has been deposited with the Microtech Institute as FERM P-8056.
次にサツカロミセスセレビシェＩＬ−１の菌学的性質を
示す。Next, the mycological properties of Satucharomyces cerevisiae IL-1 will be shown.
１、生育状態
ＭＹ液体培地で生育良好
細胞の形状 球形〜卵形 ３〜７Ｘ４〜８μＭＮ寒天培
地 生育良好 コロニー（白色光沢 平滑）
２、子嚢胞子 酢酸カリ培地で形成
子嚢胞子形状 球形
３、各生理的性質
■至適生育条件 温度２８〜３２℃ ＰＦＩ ４．５〜
６．５■生育の範囲 温度０〜４０℃ ＰＨ２，５〜
８，０■硝酸塩の同化 なし
■脂肪分解 なし
■カロチノイド生成 なし
■顕著な有機酸生成 なし
■ビタミン要求性 ビオチン及びパントテン酸４、炭素
源の発酵性と同化性
発酵性 同化性
Ｄ・グルコース ＋ 十Ｄ・ガラク
トース ＋ 十麦芽糖
＋ 十ショ糖 −
−
１−ケスドース（ＧＦ２） −−ニスドース
（ＧＦ３） −−乳糖 −−
ラフィノース −−
メリビオース −−
トレハロース −−
メレジトース −−
α−メチル−Ｄグルコシド −−
デキストリン ＋ ＋セロビオー
ス − −Ｄ−リボース
− −Ｄキシロース −
−
Ｌアラビノース −−
エタノール ＋ＤＬ乳酸
塩 十グリセリン
＋そして、ショ糖非発酵性パン酵母
であるサツカロミセスセレビシェＩＬ−１を用いれば製
パン原料に添加したフラクトオリゴ糖を分解することな
く −はとんど残存させ、かつパンとしては、すだちの
よい優れたパンを得ることができる。1. Growth condition Cell shape that grows well in MY liquid medium Spherical to oval 3 to 7 x 4 to 8 μM N agar medium Good growth Colony (white glossy smooth) 2. Ascospore Formed in potassium acetate medium Ascospore shape Spherical 3, each Physiological properties ■Optimal growth conditions Temperature 28-32℃ PFI 4.5-
6.5■Growth range Temperature 0~40℃ PH2.5~
8,0 ■ Nitrate assimilation None ■ Lipolysis None ■ Carotenoid production None ■ Significant organic acid production None ■ Vitamin requirement Biotin and pantothenic acid 4, carbon source fermentability and assimilation Fermentability Anabolic D/Glucose + 10 D. galactose + decamaltose
＋ Decosucrose −
- 1-kesdose (GF2) - nisdose (GF3) - lactose - raffinose - melibiose - trehalose - melezitose - α-methyl-D glucoside - dextrin + + cellobiose - -D-ribose
- -D xylose -
− L arabinose − − Ethanol +DL lactate Decoglycerin
+And, if you use Satucharomyces cerevisiae IL-1, which is a sucrose non-fermenting baker's yeast, the fructooligosaccharide added to the bread-making raw materials will not be decomposed and the - will remain as much as possible, and the sudachi You can get good quality bread.
次に、ショ糖非発酵性パン酵母を一般的炭素源である糖
蜜を用いて大量培養を行うのであるが。Next, sucrose non-fermenting baker's yeast is cultivated in large quantities using molasses, a common carbon source.
ことでショ糖非発酵性パン酵母が糖蜜中のショ糖を資化
できないため低い菌体収量となるという問題が起こるの
である。This causes a problem in that sucrose non-fermenting baker's yeast cannot assimilate sucrose in molasses, resulting in a low bacterial yield.
まず、最初に考えられることは、糖蜜中のショ糖をイン
ベルターゼによって転化することであるが、この前処理
工程にはインベルターゼの調整、インベルターゼによる
ＩＩＮ蜜処理、インベルターゼの除去又は不活性化など
かなりの時間と労力などを要する欠点がある。First, the first consideration is to convert the sucrose in the molasses by invertase, but this pretreatment step involves considerable steps such as invertase adjustment, IIN molasses treatment with invertase, and invertase removal or inactivation. It has the disadvantage of requiring time and effort.
本発明者らは、炭素源として糖蜜を用いて有効にショ糖
非発酵性パン酵母を培養する方法を求めて鋭意研究した
ところ、ショ糖発酵性パン酵母を混合培養することによ
って解決することができた。The present inventors conducted extensive research in search of a method for effectively culturing sucrose non-fermenting baker's yeast using molasses as a carbon source, and found that the solution could be solved by mixed culture of sucrose-fermenting baker's yeast. did it.
本発明は、炭素源として糖蜜を用いてショ糖非発酵性パ
ン酵母を培養するに際し、ショ糖発酵性パン酵母を混合
培養することを特徴とするパン酵母の培養法である。The present invention is a method for culturing baker's yeast, which is characterized in that when sucrose non-fermenting baker's yeast is cultured using molasses as a carbon source, sucrose-fermenting baker's yeast is mixedly cultured.
そして、ショ糖非発酵性パン酵母としてサツカロミセス
セレビシェＩＬ−１，ＦＥＲＮ Ｐ−８０５６が例示さ
れている。Satucharomyces cerevisiae IL-1 and FERN P-8056 are exemplified as sucrose non-fermenting baker's yeast.
ショ糖非発酵性酵母、例えばサツカロミセスセレビシェ
ＩＬ−１とショ糖発酵性酵母、例えば市販パン酵母はグ
ルコースを糖源とした培地での増殖速度はほとんど同一
である。このようなショ糖非発酵性酵母とショ糖発酵性
酵母を適宜混合して接種し、糖蜜を栄養源として培養す
ると、ショ糖発酵性酵母の有するインベルターゼによっ
て糖蜜中のショ糖は、グルコースとフラグ１−−スに転
化され、この転化糖を利用してショ糖非発酵性酵母も良
く増殖する。接種時のショ糖非発酵性酵母と、ショ糖発
酵性酵母の菌株比率はそのまま維持され、培養終了時で
もほとんど変らないことも分った。Sucrose non-fermenting yeast, such as Saccharomyces cerevisiae IL-1, and sucrose-fermenting yeast, such as commercially available baker's yeast, have almost the same growth rate in a medium using glucose as a sugar source. When such sucrose non-fermenting yeast and sucrose fermenting yeast are appropriately mixed and inoculated and cultured using molasses as a nutrient source, the sucrose in the molasses is converted into glucose and flag by the invertase of the sucrose fermenting yeast. This invert sugar is converted into 1-sugar, and non-sucrose-fermenting yeast also grows well using this invert sugar. It was also found that the strain ratio of sucrose non-fermenting yeast and sucrose fermenting yeast at the time of inoculation was maintained as it was, and hardly changed even after the cultivation was completed.
従って、ショ糖非発酵性酵母とショ糖発酵性酵母の接種
量の比率を変えることによって任意のインベルターゼ活
性の酵母が得られるが、例えばインベルターゼ３０単位
／ｇ乾燥酵母以下の酵母は。Therefore, by changing the ratio of the inoculated amounts of sucrose non-fermenting yeast and sucrose fermenting yeast, yeast with any invertase activity can be obtained, for example yeast with invertase activity of 30 units/g dry yeast or less.
はとんどフラクトオリゴ糖を分解しないので、フラクト
オリゴ糖含有パンの製造に使用して有用である。Because it hardly degrades fructooligosaccharides, it is useful in the production of fructooligosaccharide-containing breads.
本発明においては、酵母の接種菌体量はシヨ糖非発酵性
酵母：ショ糖発酵性市販パン酵母＝＝１００：０．５程
度がよいが、ショ糖発酵性酵母の種類によってインベル
ターゼ生成量がかなり変化するので、インベルターゼ３
０単位／ｇ乾燥酵母製品以下を基準として接種菌体量を
決めるのがよい。In the present invention, the amount of inoculated yeast cells is preferably about 100:0.5 of sucrose non-fermenting yeast: sucrose fermenting commercial baker's yeast, but the amount of invertase produced depends on the type of sucrose fermenting yeast. Since it changes considerably, invertase 3
It is preferable to determine the amount of inoculated cells based on 0 units/g of dry yeast product or less.
次に本発明の実施例、試験例及び参考例を示す。Next, Examples, Test Examples, and Reference Examples of the present invention will be shown.
なお、ここで用いたインベルターゼ活性の測定方法及び
液発酵力試験は次の通りである。The method for measuring invertase activity and liquid fermentation test used here are as follows.
（インベルターゼ活性の測定方法）
１５％蔗糖溶液（ｐＨ４，５酢酸バツフア）０．５ｍＱ
に、イースト懸濁液０．５ｍＱを加え、３０℃で３分間
反応させた後、ＤＮＳ試薬を加え反応ストップさせる。(Method for measuring invertase activity) 15% sucrose solution (pH 4,5 acetic acid buffer) 0.5 mQ
Add 0.5 mQ of yeast suspension to the solution, react at 30°C for 3 minutes, and then add DNS reagent to stop the reaction.
ＤＮＳ試薬法で還元糖量を求める。インベルターゼ活性
１単位は、１分間にｌｌ１ｇの還元糖を生成する活性を
あられすものとした。Determine the amount of reducing sugar using the DNS reagent method. One unit of invertase activity was defined as the activity to produce 11g of reducing sugar per minute.
（液発酵力試験）
イースト工業会パン用酵母試験法のウオルフ改変法によ
る。各培地はシュルツらの培地を基本にし、以下の糖濃
度に調整したものである。(Liquid fermentation power test) According to the Wolf modification method of Yeast Industry Association Bakery Yeast Test Method. Each medium was based on the medium of Schultz et al. and adjusted to the following sugar concentrations.
Ｆ Ｇ （５） １ ｇのグルコースを培地に溶解し
１５ｍ（１とする。F G (5) Dissolve 1 g of glucose in the medium and make 15 m (1).
ＦＳＧ（４０） ８ｇのショ糖と１ｇのグルコースを
培地に溶解し１５ｍｍとする。FSG (40) Dissolve 8 g of sucrose and 1 g of glucose in a medium to make a solution of 15 mm.
Ｆ ｍ （５） １ ｇのマルトースを培地に溶解し
１５ｍｍとする。F m (5) 1 g of maltose is dissolved in the medium to make a total volume of 15 mm.
上の基質にイースト懸濁液５ｎ＋Ｎ（イースト１５０ｍ
ｇ乾量を含む）を加え３０℃で振盪し、発生する炭酸ガ
ス１ｔ（２時間）を測定した。Yeast suspension 5n+N (yeast 150m
g (including dry weight) was added and shaken at 30°C, and the amount of carbon dioxide gas generated (1 ton) (2 hours) was measured.
実施例１゜
（１）サツカロミセスセレビシェＩＬ−１、ＦＥＲＭＰ
−８０５６をＹＭ寒天斜面培地に接種し、３０℃で４８
時間培養した培養物から１白金耳をとり、これを次のＹ
ＰＧ培地培地５匠Ａ種し、３０℃で２４時間振盪培養し
た。Example 1゜(1) Satucharomyces cerevisiae IL-1, FERMP
-8056 was inoculated onto YM agar slant culture medium and incubated at 30℃ for 48 hours.
Take one platinum loop from the culture cultured for an hour and add it to the next Y.
PG medium 5 Takumi A species was used and cultured with shaking at 30°C for 24 hours.
（ＹＰＧ培地）
グルコース ２％
ペプトン ２％
イーストエキス １％
（２）市販パン酵母（オリエンタル酵母工業製）をＹＭ
寒天斜面培地に接種し、３０℃で２４時間培養した培養
物から１白金耳をとり、これを前記ＹＰＧ培地５ｍｆｌ
に接種し、３０℃で２４時間振盪培養した。(YPG medium) Glucose 2% Peptone 2% Yeast extract 1% (2) Commercially available baker's yeast (manufactured by Oriental Yeast Co., Ltd.)
One platinum loopful was taken from the culture inoculated onto an agar slant medium and cultured at 30°C for 24 hours, and this was added to 5 mfl of the above YPG medium.
and cultured with shaking at 30°C for 24 hours.
（３）上記（１）のサツカロミセスセレビシェＩＬ−１
の培養液５ｍｍと上記（２）の市販パン酵母の培養液０
．０５ｍｆｌを５００＋＋＋Ｑ容フラスコに入れた糖蜜
培地（糖分３％、硫安０．２％、尿素０．２％、第１リ
ン酸ナトリウム０．０７％） １００ｍＡに添加し、３
０℃で４８時間振盪培養した。(3) Satucharomyces cerevisiae IL-1 of (1) above
5 mm of the culture solution and 0 of the commercially available baker's yeast culture solution in (2) above.
．． Molasses medium (sugar 3%, ammonium sulfate 0.2%, urea 0.2%, monobasic sodium phosphate 0.07%) was placed in a 500++Q flask and added to 100 mA.
The culture was incubated with shaking at 0°C for 48 hours.
得られた培養液４００ａＱ（フラスコ４本分）を副原料
（窒素源とリン源、糖：窒素ニリン＝ １００：４．０
：０．４）を入れたミニジャーに加え、液量を０．８１
とした。通気量２ Ｑ／ｗｉｎ、攪拌６００ｒｐｍで８
時間流加培養を行った。The obtained culture solution 400aQ (for 4 flasks) was mixed with auxiliary raw materials (nitrogen source and phosphorus source, sugar:nitrogen=100:4.0)
: Add to the mini jar containing 0.4) and reduce the liquid volume to 0.81
And so. Aeration amount 2 Q/win, 8 at stirring 600 rpm
Time-fed batch culture was performed.
糖蜜流加はＷｈｉｔｅの流加方式に従って指数的に行な
った。（Ｈｏｕｒｌｙ Ｇｒｏｗｔｈ ｒａｔｅ＝１．
２２、水分６８％生酵母で対糖収率１３０％として計算
）得られた培養液を遠心分離して酵母菌体を得、その酵
母菌体２０ｇを、水と副原料（窒素源とリン源、Ｎ：窒
素ニリン＝ １００：３．５：０．３）を入れたミニジ
ャーに加え、液量を０．８Ｑ とした。通気量２Ｑ／ｍ
ｉｎ、攪拌６００ｒｐｍで１４時間流加本培養を行った
。The molasses fed batch was carried out exponentially according to White's fed batch method. (Hourly Growth rate=1.
22. Calculated based on fresh yeast with 68% water content and 130% sugar yield) The obtained culture solution was centrifuged to obtain yeast cells, and 20g of the yeast cells were mixed with water and auxiliary materials (nitrogen source and phosphorus source). , N:Nitrogen=100:3.5:0.3), and the liquid volume was adjusted to 0.8Q. Airflow rate 2Q/m
Fed-batch culture was performed for 14 hours with stirring at 600 rpm.
糖蜜培地流加はＷｈｉｔｅの流加方式によって行った。Molasses medium feeding was carried out by White's fed-batch method.
（前半１０時間は１ｌｏｕｒｌｙ Ｇｒｏｗｔｈ ｒａ
ｔｅ＝１．２２．後半４時間はＨｏｕｒｌｙ Ｇｒｏｗ
ｔｈ ｒａｔｅ＝１．０６）得られた酵母のインベルタ
ーゼ活性を測定したところ、インベルターゼ２０単位／
ｇ乾燥酵母であり、フラクトオリゴ糖含有の食パン、菓
子パン、クラッカー、乾パンなどのパン類の製造用パン
酵母として好適のものであった。(The first 10 hours are 1lourly Growth ra.
te=1.22. Hourly Grow for the last 4 hours
th rate=1.06) When the invertase activity of the obtained yeast was measured, it was found that 20 units of invertase/
It is a dry yeast and is suitable as a baker's yeast for producing fructooligosaccharide-containing breads such as white bread, sweet bread, crackers, and dry bread.
実施例２゜
（１）サツカロミセスセレビシェＩＬ−１、ＦＥＲＭＰ
−８０５６をＹＭ寒天斜面培地に接種し、３０℃で２４
時間培養した培養物から１白金耳をとり、これをＹＰＧ
培地培地５匠Ｑ種し、３０℃で２４時間振盪培養した。Example 2゜(1) Satucharomyces cerevisiae IL-1, FERMP
-8056 was inoculated onto a YM agar slant and incubated at 30°C for 24 hours.
One platinum loop was taken from the culture cultured for an hour, and this was added to YPG.
Culture medium 5 Takumi Q seeds were prepared and cultured with shaking at 30°C for 24 hours.
（２）市販パン酵母（オリエンタル酵母工業製）をＹＭ
寒天斜面培地に接種し、３０℃で２４時間培養した培養
物から１白金耳をとり、これをＹＰＧ培地５ｍＭに接種
し、３０℃で２４時間振盪培養した。(2) Commercially available baker's yeast (manufactured by Oriental Yeast Co., Ltd.) with YM
One platinum loop was taken from the culture that was inoculated onto an agar slant and cultured at 30°C for 24 hours, and this was inoculated into 5mM YPG medium and cultured with shaking at 30°C for 24 hours.
（３）サツ力ロミセスセレビシｘ ＨＵ−２０，ＦＥＲ
Ｍ Ｐ−５４４０をＹＭ寒天斜面培地に接種し、３０℃
で２４時間培養した培養物から１白金耳をとり、これを
ＹＰＧ培地５ｍＭに接種し、３０℃で２４時間振盪培養
した。(3) Satsuri Romyces cerevisi x HU-20, FER
M P-5440 was inoculated onto YM agar slant medium and incubated at 30°C.
One platinum loop was taken from the culture cultured for 24 hours, inoculated into 5mM YPG medium, and cultured with shaking at 30°C for 24 hours.
（４）上記（２）の市販パン酵母の培養液５−を５００
ｍΩ容フラスコに入れた糖蜜培地（糖分３％、硫安０．
２％、尿素０．２％、第１リン酸ナトリウム０゜０７％
）１００ｍＱに添加し、３０℃で４８時間振盪培養した
。この４００＋ａＱ（フラスコ４本分）を種として実施
例１と同一条件でミニジャーによる流加本培養を行った
。(4) Add 500% of the commercially available baker's yeast culture solution 5- from (2) above.
Molasses medium (3% sugar, 0.0% ammonium sulfate) in a mΩ flask.
2%, urea 0.2%, monosodium phosphate 0°07%
) and cultured with shaking at 30°C for 48 hours. Using this 400+aQ (4 flasks) as seeds, fed-batch culture was carried out in a mini jar under the same conditions as in Example 1.
（５）上記（１）のサツカロミセスセレビシェＩＬ−ｉ
の培養液５ｍＡと上記（２）の市販パン酵母の培養液０
．０５ｍＭを５０〇−容フラスコに入れた糖蜜培地１０
０ｍＱに添加し、３０゛℃で４８時間振盪培養した。(5) Satucharomyces cerevisiae IL-i of (1) above
5 mA of the culture solution and 0 of the commercially available baker's yeast culture solution in (2) above.
．． Molasses medium containing 05mM in a 500-volume flask10
It was added to 0 mQ and cultured with shaking at 30°C for 48 hours.
この４００ｍ Ｑ （フラスコ４本分）を種として実施
例１と同一条件でミニジャーによる流加本培養を行った
。Using this 400 mQ (4 flasks) as a seed, fed-batch culture was carried out in a mini jar under the same conditions as in Example 1.
（６）上記（１）のサツカロミセスセレビシェＩＬ−１
の培養液５ｍｌと上記（３）のサツカロミセスセレビシ
ェＨｕ−２０の培養液１ｍＭを５００ｍｆｌ容フラスコ
に入れた糖蜜培地１００ｍＱに添加し、３０℃で４８時
間振盪培養した。この４００ｍｊｌ（フラスコ４本分）
を種として実施例１と同一条件でミニジャーによる流加
本培養を行った。(6) Satucharomyces cerevisiae IL-1 of (1) above
5 ml of the culture solution and 1 mM of the culture solution of Satucharomyces cerevisiae Hu-20 described in (3) above were added to 100 mQ of molasses medium in a 500 mfl flask, and cultured with shaking at 30°C for 48 hours. This 400 mjl (4 flasks)
A fed-batch main culture was carried out in a mini jar under the same conditions as in Example 1 using the seeds as seeds.
以上、（４）、（５）及び（６）で得た酵母菌体の対糖
収率（％）及びインベルターゼ（単位）／ｇ乾燥酵母製
品を測定し、表１の結果を得た。表１に示すように本発
明の混合培養による菌体収量は市販パン酵母の単独培養
の収量よりも明らかに高くなった。The sugar yield (%) and invertase (unit)/g dry yeast product of the yeast cells obtained in (4), (5), and (6) were measured, and the results shown in Table 1 were obtained. As shown in Table 1, the yield of bacterial cells obtained by the mixed culture of the present invention was clearly higher than that obtained by the monoculture of commercially available baker's yeast.
である。It is.
試験例１゜
１、実施例２の（６）の培養菌体
２、実施例２の（４）の培養菌体
３、実施例２の（３）の培養液５耐を実施例２の（４）
と同様にミニジャーによる流加本培養を行って得た培養
菌体
４、実施例２の（１）の培養液５ｍｌを用意し、インベ
ルターゼで転化した糖蜜を用いて実施例１と同一条件で
振盪培養からミニジャーによる流加本培養まで行って得
た菌体、１．２，３．４について液発酵力及びインベル
ターゼ（単位）／ｇを測定し、表２の結果を得た。Test Example 1゜1, cultured bacteria 2 of Example 2 (6), cultured bacteria 3 of Example 2 (4), culture solution 5 resistance of Example 2 (3) 4)
Prepare cultured bacterial cells 4 obtained by performing fed-batch main culture in a mini jar in the same manner as above and 5 ml of the culture solution of (1) of Example 2, and shake under the same conditions as in Example 1 using molasses converted with invertase. The liquid fermentation power and invertase (unit)/g of bacterial cells 1.2 and 3.4 obtained from culture to fed-batch main culture in mini jars were measured, and the results shown in Table 2 were obtained.
表２
本発明の混合培養で得た菌体１は市販パン酵母の培養菌
体２に比べて遜色のない液発酵力を示した。しかもイン
ベルターゼ活性では１５と非常に低い値を示した。Table 2 Bacterial cells 1 obtained by the mixed culture of the present invention exhibited a liquid fermentation ability comparable to that of commercially available baker's yeast cultured bacterium 2. Moreover, the invertase activity showed a very low value of 15.
製造例
実施例２の（６）で得た本発明の酵母製品と市販パン酵
母をフラクトオリゴ糖を用いて中種製パン法に従ってパ
ンを製造した。Production Example Bread was produced using the yeast product of the present invention obtained in Example 2 (6) and commercially available baker's yeast according to the dough bread making method using fructooligosaccharide.
配合は次の表３の通りである。The formulation is shown in Table 3 below.
表 ３
０フラクトオリゴ糖Ｇには約５７％のフラクトオリゴ糖
の他に約３３％のグルコース、約２％の果糖及び約８％
のショ糖が含まれている。Table 3. In addition to about 57% fructooligosaccharide, 0 fructooligosaccharide G also contains about 33% glucose, about 2% fructose, and about 8%
Contains sucrose.
また、工程は次の表４の通りである。Further, the steps are shown in Table 4 below.
表４ 結果は次の表５に示される。Table 4 The results are shown in Table 5 below.
表５
本発明酵母製品の中種発酵は、市販パン酵母と比べてほ
とんど遜色のない良好な結果を示し、できたパンの風味
、スダチも良好であった。フラクトオリゴ糖の残存率（
液体クロマトグラム使用）は９０％であった。一方市販
のパン酵母を用いたものではほとんど残存しなかった。Table 5 The medium fermentation of the yeast product of the present invention showed good results that were almost comparable to commercially available baker's yeast, and the flavor and texture of the bread were also good. Residual rate of fructooligosaccharides (
(using liquid chromatogram) was 90%. On the other hand, when commercially available baker's yeast was used, almost no residue remained.
Claims (2)
母を培養するに際し、ショ糖発酵性パン酵母を混合培養
することを特徴とするパン酵母の培養法。(1) A method for culturing baker's yeast, which comprises culturing sucrose-fermenting baker's yeast in combination with sucrose-fermenting baker's yeast using molasses as a carbon source.
シエＩＬ−１、ＦＥＲＭＰ−８０５６である特許請求の
範囲第１項記載のパン酵母の培養法。(2) The method for culturing baker's yeast according to claim 1, wherein the sucrose non-fermenting baker's yeast is Saccharomyces cerevisiae IL-1 or FERMP-8056.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5841486A JPH0716401B2 (en) | 1986-03-18 | 1986-03-18 | Culture method of baker's yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5841486A JPH0716401B2 (en) | 1986-03-18 | 1986-03-18 | Culture method of baker's yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62220185A true JPS62220185A (en) | 1987-09-28 |
| JPH0716401B2 JPH0716401B2 (en) | 1995-03-01 |
Family
ID=13083717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5841486A Expired - Lifetime JPH0716401B2 (en) | 1986-03-18 | 1986-03-18 | Culture method of baker's yeast |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0716401B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100430040B1 (en) * | 2001-07-09 | 2004-05-04 | 이기평 | The manufacturing method of bread using saccharomyces cerevisiae previously treated with starch syrup |
| JP2007252342A (en) * | 2006-03-24 | 2007-10-04 | National Agriculture & Food Research Organization | Additive for yeast-culturing medium |
| JP2012110352A (en) * | 2012-03-21 | 2012-06-14 | National Agriculture & Food Research Organization | Additive for yeast culture medium |
-
1986
- 1986-03-18 JP JP5841486A patent/JPH0716401B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100430040B1 (en) * | 2001-07-09 | 2004-05-04 | 이기평 | The manufacturing method of bread using saccharomyces cerevisiae previously treated with starch syrup |
| JP2007252342A (en) * | 2006-03-24 | 2007-10-04 | National Agriculture & Food Research Organization | Additive for yeast-culturing medium |
| JP2012110352A (en) * | 2012-03-21 | 2012-06-14 | National Agriculture & Food Research Organization | Additive for yeast culture medium |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0716401B2 (en) | 1995-03-01 |
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