Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Leavening Ability of the Isolate Saccharomyces cerevisiae MF10003 in Bakery Dough

분리 효모 Saccharomyces cerevisiae MF10003의 빵반죽 발효 팽창력

  • 오정석 (동국대학교 대학원 생명과학과) ;
  • 민응기 (동국대학교 대학원 생명과학과) ;
  • 안창현 (안스베이커리) ;
  • 한영환 (동국대학교 바이오학부 생명과학전공)
  • Received : 2012.08.12
  • Accepted : 2013.02.08
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in $CO_2$ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, $CO_2$ was produced in 4 hr.

건포도 발효 배양액으로부터 이산화탄소 생성능이 우수한 효모를 분리하였다. 분리 효모는 18S rDNA ITS 유전자 상동성을 비교하여 Saccharomyces cerevisiae로 동정하고 Saccharomyces cerevisiae MF10003로 명명하였다. 분리 효모 S. cerevisiae MF10003은 풍미 발생 야생효모인 S. ellipsoideus KCTC7243에 비하여 각각 1.9배 및 3.1배 우수한 이산화탄소 생성능 및 dough 발효 팽창능을 나타냈었다. 분리 효모는 glucose, fructose, sucrose, maltose를 기질로 하여 4시간 이내에 이산화탄소 발생력을 보여 주었다.

Keywords

References

  1. Azar, M., Ter-Sarkissian, N., Ghavifek, H., Ferguson, T. and Ghassemi, H. 1977. Microbiological aspects of sangak bread. J Food Sci Tech 14, 251-254.
  2. Bae, J. H., Woo, H. S., Choi, H. J. and Choi, C. 2003. Physicochemical properties of onion powder added wheat flour dough. Korean J Food Sci Technol 35, 436-441.
  3. Choi, J. H. 2001. Quality characteristics of the bread with sprouted brown rice flour. Korean J Food Cookery Sci 17, 323-328.
  4. Choi, S. H., Hong, Y. A., Choi, Y. J. and Park, H. D. 2011. Identification and characterization of wild yeasts isolated from Korean domestic grape varieties. Korean J Food Preserv 18, 604-611. https://doi.org/10.11002/kjfp.2011.18.4.604
  5. Daniel, H, Moons, M., Huret, S., Vrancken, G. and Vuyst, L. 2011. Wickerhamomyces anomalus in the sourdough microbial ecosystem. Antonie van Leeuwenhoek 99, 63-73. https://doi.org/10.1007/s10482-010-9517-2
  6. Hernandez-Lopez, M. L., Prieto, J. A. and Randez-Gil, F. 2003. Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora debrueckii and Saccharomyces cerevisiae baker’s yeast strains. Antonie van Leeuwenhoek 84, 125-134. https://doi.org/10.1023/A:1025413520192
  7. Jeong, S., Goto, N. and Choi, J. 2001. Fermentation characteristics of wine yeast strains. Korean J Postharvest Sci Technol 8, 320-325.
  8. Jeong, Y. J., Kim, O. M., Seo, J. H., Lee, M. H., Jung, S. H. and Kim, T. H. 2000. Characteristics of alcohol fermentation yeast isolated from potatoes. Korean J Postharvest Sci Technol 7, 228-232.
  9. Jung, H. K., Park, C. D., Lee, G. D., Park, S. C., Park, H. H. and Hong, J. H. 2007. Characteristics of Pichia anomala K15 producing killer toxin isolated from traditional nuruk. J Korean Soc Food Sci Nutr 36, 1077-1082. https://doi.org/10.3746/jkfn.2007.36.8.1077
  10. Kim, C. S. 2010. Rheological properties of bread dough made from Cordyceps militaris powder. Korean J Food Nutr 23, 8-14.
  11. Kim, G. J., Chung, H. C. and Kwon, O. J. 2004. Characteristics of culture and isolating lactic acid bacteria and yeast from sourdough. J Korean Soc Food Sci Nutr 33, 1180-1185. https://doi.org/10.3746/jkfn.2004.33.7.1180
  12. Kim, M. Y. and Chun, S. S. 2009. Changes in shelf life, water activity and texture of rye wheat mixed bread with naturally fermented raisin extract and rye sourdough during storage. Korean J Food Cookery Sci 25, 170-179.
  13. Kim, W. J. and Hahn, Y. S. 2004. A study on the fermentation abilities and baking properties of commercial yeast. Korean J Food Cookery Sci 20, 529-536.
  14. Lee, H., Lee, T. S. and Noh, B. S. 2007. Volatile flavor components in the mashed of Takju prepared using different yeasts. Korean J Food Sci Technol 39, 593-599.
  15. Lee, J. Y., Lee, S. K., Cho, N. J. and Park, W. J. 2003. Development of the formula for natural bread making starter. J Korean Soc Food Sci Nutr 32, 1245-1252. https://doi.org/10.3746/jkfn.2003.32.8.1245
  16. Lee, K. P. and Kang, W. J. 2002. Improvement of thr leavening activity of bakers yeast by maltose pulsing pretreatment. Food Engineering Progress 6, 85-91.
  17. McCann, A. K. and Barnett, J. A. 1986. The utilization of starch by yeast. Yeast 2, 109-115. https://doi.org/10.1002/yea.320020206
  18. Paraggio, M. 2004. Biodiversity of a natural population of Saccharomyses cerevisiae and Hanseniaspora uvarum from Aglianico del Vulture. Food Technol Biotechnol 42, 165-168.
  19. Park, I. D. and Chung, D. O. 2003. Studies on the physiological and sensory properties of herb bread. Korean J Food Cookery Sci 19, 539-545.
  20. Sugihara, T. F., Kline, L. and Miller, M. W. 1971. Microorganisms of the San Francisco sour dough bread process. Appl Microbiol 21, 456-458.
  21. Yun, M. S. 2005. Fermented whey produced by mixed culture of Lactobacillus acidophilus and Propionibacterium freudenreichii : Effect on quality properties of bread. Korean J Food Nutr 18, 109-114.