Art

J-GLOBAL ID：201802269322799919   Reference number：18A0229145

Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials

種々のライムギおよびコムギ出発原料を用いた日本のサワードウ発酵中の食品成分中の微生物挙動と変化

Author (11)： Fujimoto Akihito (New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan) ,  Fujimoto Akihito (Laboratory of Food Hygienic Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan) ,  Ito Keisuke (New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan) ,  Itou Madoka (New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan) ,  Narushima Noriko (New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan) ,  Ito Takayuki (New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan) ,  Yamamoto Akihisa (Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan) ,  Hirayama Satoru (Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan) ,  Furukawa Soichi (Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan) ,  Morinaga Yasushi (Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-8510, Japan) ,  Miyamoto Takahisa (Laboratory of Food Hygienic Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan)
Material： Journal of Bioscience and Bioengineering
Volume： 125  Issue： 1  Page： 97-104  Publication year： Jan. 2018 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： Secale cereale ,  *rye flour ,  Triticum aestivum ,  *wheat flour ,  *sour dough ,  *breadmaking ,  Lactobacillus ,  lactic acid bacteria ,  baker's yeast ,  microorganism test ,  food ingredient ,  organic acid ,  carbohydrate ,  free amino acid ,  French Republic ,  Japan ,  lactic acid fermentation ,  perfume component ,  ester ,  alcohol ,  food analysis ,  Saccharomyces cerevisiae ,  flavor ,  hexose ,  aldose ,  disaccharide ,  pyranoside ,  furanoside ,  glucoside ,  fructooligosaccharide ,  reducing sugar ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  secondary alcohol ,  hydroxy acid
Semi thesaurus term： saccharide

Author keywords (5)： Lactobacillales ,  Fermentation ,  Saccharomyces cerevisiae ,  Lactic acid ,  Sourdough

JST classification (1)： Flour products  (FJ04030P)

Substance index (4)： Glucose ,  Sucrose ,  Maltose ,  Lactic acid

Reference (37)：

• Ethigo, Kazuyoshi: Study of bread, from cultural history to the manufacturing method, pp. 10-45. Shiba Shoten, Tokyo (1976) (in Japanese).
• Takeba, Hiroshi: Improvement of a flavor of bread by the elucidation of the traditional sourdough, Food Process, 21, 25-29 (1986) (in Japanese)
• Corsetti, A., Settanni, L., Lopez, C. C., Felis, G. E., Mastrangelo, M., and Suzzi, G.: A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours, Syst. Appl. Microbiol., 30, 561-571 (2007).
• De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T., and Weckx, S.: Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota, Food Microbiol., 26, 666-675 (2009).
• De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H. M., and Weckx, S.: Microbial ecology of sourdough fermentations: diverse or uniform? Food Microbiol., 37, 11-29 (2014).

Terms in the title (9)： ライムギ ,  コムギ ,  出発原料 ,  日本 ,  サワードウ ,  発酵 ,  食品成分 ,  微生物 ,  挙動