Art

J-GLOBAL ID：201102208018087081   Reference number：11A1344269

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

バリ島の伝統的ライスワインであるブレム(Brem)由来のSaccharomyces cerevisiaeのベーキング特性

Author (5)： SUJAYA I-Nengah (Udayana Univ., Bali, IDN) ,  MIKUMO Dai (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  ORIKASA Yoshitake (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  URASHIMA Tadasu (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN) ,  ODA Yuji (Obihiro Univ. Agriculture and Veterinary Medicine, Hokkaido, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 17  Issue： 4  Page： 369-373  Publication year： Jul. 2011 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： grape wine ,...
Semi thesaurus term： ragi-tape ,...

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JST classification (4)： Wine  (FK04024X) ,  Food analysis  (FJ01030U) ,  Flour products  (FJ04030P) ,  Microorganism biochemistry  (EG03020N)

Reference (18)：

• Bell, P.J.L., Higgins, V.J., and Attfield, P.V. (2001). Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media. Lett. Appl. Microbiol., 32, 224-249.
• Cronk, T.C., Steinkraus, K.H., Hackler, L.R., and Mattick, L.R. (1977). Indonesian tapé ketan fermentation. Appl. Environ. Microbiol., 33, 1067-1073.
• Holzapfel, W.H. (2002). Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol., 75, 197-212.
• Jensen, L. (1998). Bread and baker’s yeast. In “Microbiology of Fermented Foods”, Vol. 1, ed. by B. J. B. Wood. Blackie Academic and Professional, London, pp. 172-198.
• Oda, Y., Mikumo, D., Leo, F., and Urashima, T. (2010a). Discrimination of Saccharomyces cerevisiae and Saccharomyces paradoxus strains by the SUC2 gene sequences. J. Gen. Appl. Microbiol., 56, 355-8.

Terms in the title (4)： バリ島 ,  ワイン ,  Saccharomyces ,  ベーキング