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J-GLOBAL ID：200902258693264374   Reference number：06A0799687

Simple Improvement in Freeze-Tolerance of Bakers’ Yeast with Poly-γ-Glutamate

ポリ-γ-グルタミン酸によるパン酵母の耐凍性の簡易な改善

Author (3)： YOKOIGAWA Kumio (Dep. of Life Sci., Fac. of Integrated Arts and Sciences, Tokushima Univ.) ,  SATO Machiko (Dep. of Food Sci. and Nutrition, Nara Women’s Univ.) ,  SODA Kenji (Dep. of Biotechnology, Fac. of Engineering, Kansai Univ.)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 102  Issue： 3  Page： 215-219 (J-STAGE)  Publication year： 2006 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *baker's yeast ,...

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JST classification (2)： Flour products  (FJ04030P) ,  Microorganism physiology in general  (EG03051L)

Reference (27)：

• 1. Ueda, S.: Utilization of soybean as natto, a traditional Japanese food, p. 143–161. In Maruo, B. and Yoshikawa, H. (ed.), Bacillus subtilis: molecular biology and industrial application. Elsevier, Amsterdam, The Netherlands (1989).
• 2. Shih, I.-L. and Van, Y.-T.: The production of poly-(γ-glutamic acid) from microorganisms and its various applications. Bioresour. Technol., 79, 207–225 (2001).
• 3. Mitsuki, M., Mizuno, A., Tanimoto, H., and Motoki, M.: Relationship between the antifreeze activities and the chemical structures of oligo- and poly(glutamic acid)s. J. Agric. Food Chem., 46, 891–895 (1998).
• 4. Godkin, W. J. and Cathcart, W. H.: Fermentation activity and survival of yeast in frozen fermented and unfermented doughs. Food Technol., 3, 139–146 (1949).
• 5. Takagi, H., Iwamoto, F., and Nakamori, S.: Isolation of freeze-tolerant laboratory strains of Saccharomyces cerevisiae from proline-analogue-resistant mutants. Appl. Microbiol. Biotechnol., 47, 405–411 (1997).

Terms in the title (3)： グルタミン酸 ,  パン酵母 ,  耐凍性