CN1382210A - Novel baker's yeast and doughs containing same - Google Patents
Novel baker's yeast and doughs containing same Download PDFInfo
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- CN1382210A CN1382210A CN00813301A CN00813301A CN1382210A CN 1382210 A CN1382210 A CN 1382210A CN 00813301 A CN00813301 A CN 00813301A CN 00813301 A CN00813301 A CN 00813301A CN 1382210 A CN1382210 A CN 1382210A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
A baker's yeast which exhibits a strong fermentation power in doughs with a high osmotic pressure containing sodium chloride and various baking materials in baking methods such as the straight method, the sponge dough method and/or the freezing method and thus enables the production of favorable bread products having a large specific volume. More particularly speaking, a baker's yeast which is tolerant to a high osmotic pressure and withstands freezing in baking methods such as the straight method, the sponge dough method and/or the freezing method.
Description
Technical field
The method that the present invention relates to new bread yeast and make bread of this yeast.Especially, the present invention relates to, and relate to the bread-making methods that uses the dough contain various bread manufacture components and bread yeast to carry out through direct method, sponge dough method and cold method to the indefatigable bread yeast of the high osmotic pressure in the fermentation of bread dough.
Background technology
Some bread are by not containing sucrose or add (for example, French toast, white bread etc.) that the dough of a little sugar is made, and other bread are (for example, cookie etc.) of being made by the dough that has added a large amount of sucrose.Therefore bread derives from various types of doughs.Do not coexist according to sugar degree and to use the different bread yeast of fermentation capacity in the bread manufacture.For adding the bread dough of a large amount of sucrose, the bread yeast that select to have high sugared patience.
Sugar patience is meant the ability of tolerance sucrose traditionally.Carrying out the research of bread yeast sucrose tolerance for a long time and relevant for the report of it and invertase activity relation always.Saccharase is kind of an extracellular enzyme, and degraded is the disaccharides sucrose that glucose and fructose form by two monose.Saccharase is degraded into monose with sucrose in the extracellular, and monose enters in the yeast cell and uses as nutritive ingredient.If bread yeast has high-caliber invertase activity, sucrose can be degraded into monose faster, and the osmotic pressure around the bread yeast can raise and suppress the fermentation of bread yeast in the dough like this.So, have inversely prroportional relationship between this explanation invertase activity and the sucrose patience.In fact, the bread yeast that is used for making cookie now is (Japanese yeast industry association technical report, 58,77 (1988)) that the bacterial strain from low invertase activity screens.
And the bread yeast that has the positive breeding of report demonstration to have low invertase activity can improve sucrose patience.The example of this bread yeast comprises: have low invertase activity and freezing patience, and to can be applicable to the dough sucrose content be bread yeast (Japanese Laid-Open Publication No.7-203952) during 25% bread is made; Have low invertase activity, and the height fermentation horizontal plane bag yeast (Japanese Laid-Open Publication No.8-154666) that can in sucrose content is 30% dough, ferment; Have low invertase activity and high malt sugar enzymic activity, can be used in the bread yeast (Japanese Laid-Open Publication No.9-149785) of producing white bread and cookie.Therefore, this explanation invertase activity is relevant with the panary fermentation that contains high concentration sucrose.Yet as mentioned above, the bread yeast that invertase activity is low does not tolerate high-sucrose concentration in essence, but has slowed down the speed that sucrose is degraded into monose component (being glucose and fructose), and the osmotic pressure that suppresses around the bread yeast raises.
Have in the fermentation of report explanation cookie bread dough, the sucrose patience of bread yeast is subjected to the influence of invertase activity than osmotic pressure patience little (microbiology of food, 7,241 (1990)).As the example of osmotic pressure patience to the influence of sucrose patience, there be fermentation capacity and glycerol content bread leaven matricyte in of report explanation bread yeast in the higher relatively dough of sucrose concentration that very strong dependency (applied environment microbiology is arranged, 63,145 (1997)), and another piece report shows that external source interpolation glycerine enters in the bread leaven matricyte, the fermentation capacity of bread yeast be improved (microbiology of food, 15,51 (1998)).In addition, example as the improvement of sucrose patience, there is report to be presented in the substratum of bread yeast and adds inorganic salt, such as NaCl, KCl etc., can improve the osmotic pressure patience of bread yeast, thereby strengthened the fermentation capacity (U.S. Patent number 4,420,563 (1983)) of bread yeast in the cookie bread dough.
Therefore, the example of reporting about sucrose patience shows that invertase activity is relevant with sucrose patience, but the influence of saccharase is limited.In other words, sucrose patience is the overall characteristic of invertase activity and osmotic pressure patience.In order to improve sucrose patience, the purpose of most of report is the bacterial strain that produces low invertase activity.In this case, sucrose patience and actual fermentation capacity only are 30% or just can show still less the time at sucrose concentration.
Two kinds of representational bread-making methods are arranged.A kind of is direct method, and wherein the fermentation capacity of bread yeast can reflect at once.In this method, all components of bread dough mix simultaneously and ferment, and then bake.Another kind method is a sponge dough method, and wherein bread dough was made by two steps.In this method, at first make pre-fermented dough (i.e. fermentation group) and make its fermentation, make dough more in addition and mix with fermentation group, make such mixture (being meant final dough herein) and make its fermentation.Because the bread that sponge dough method is made is soft and can keep gas,, therefore when making bread, often use so have the increase loaf volume and improve the advantages such as machine patience of bread dough.
Be applicable to the example of the bread yeast of two kinds of bread-making methods as preparation, have report to show that the yeast in direct dough method and the sponge dough method has sucrose patience (Japanese Laid-OpenPublication No.10-191964).In this example, sucrose content is that sucrose content is in 25% the final dough sucrose patience to be arranged in 30% dough and the sponge dough method in direct dough method.
In addition, obtain the same with sucrose patience of the freezing patience of bread yeast developed.Bread yeast in the following example has freezing patience and sucrose patience: IAM4274 (JapaneseLaid-Open Publication No.59-203442) has good freezing patience and in cookie bread dough (sucrose 25%) specific volume arranged; FTY-2 (Japanese Laid-OpenPublication No.7-203952) has freezing patience (being described in the gas production rate when gas production rate is a little less than the commodity in use bread yeast in the dough that contains 30% sucrose in the literary composition); Bread yeast (U.S. Patent number 4,547,374) carries out freezing preservation test in sucrose content is 25% dough result is satisfactory; Bread yeast (Japanese Laid-Open PublicationNo.7-203952) has low invertase activity and freezing patience, and to be used for the dough sucrose content be the manufacturing of 25% bread; Bread yeast (the Japanese Laid-Open PublicationNo.8-154666) back that thaws is that fermentation capacity keeps 90% in 30% the dough at sucrose content.And, influence this theory of freezing patience according to intracellular trehalose content, destroy the NTH or the ATH gene of the enzyme of coding degraded trehalose by recombinant technology, suppress the degraded of trehalose, to improve freezing patience (Japanese Laid-Open Publication No.10-117771 and Japanese Laid-Open Publication No.11-169180).
In above-mentioned most of example, in the cookie of flour sucrose content 25%, can obtain freezing patience.The maximum of adding sucrose is 30%.
(problem that the present invention solves)
The bread process industry not only uses sucrose also to use the liquid sugar of isomery usually, and this isomerose is to handle by isomerase a part of conversion of glucose is become fructose.In the dough that adds sucrose, because the saccharase effect sucrose of bread yeast is degraded into monose, osmotic pressure raises gradually.Add isomerose and contain glucose and the dough of fructose in, and add in the dough of the isomerose that is mixed with sucrose, the bread yeast fermentation just has the dough of very high osmotic pressure from beginning.
And, during bread is made, in bread dough, add salt and improve local flavor and taste, thereby produce characteristic bread with other non-sugared inferior component.The representative example of the non-sugared bread inferior component that adds in bread dough comprises fat, milk-product such as milk, skim-milk etc., and egg.Some bread inferior components that add in the bread dough are similar to salt, can influence osmotic pressure.So, this inferior component and sugar or salt coexistence meeting rising osmotic pressure, thereby the fermentation capacity of inhibition bread yeast.
As mentioned above, tradition is directly in dough method and the cold method, when sucrose concentration bread yeast smaller or equal to 30% time shows sucrose patience.In the tradition sponge dough method, only report is that sucrose content is to show sucrose patience in 25% the final dough.At least the dough that contains 30% sucrose, or sugared content is 30% or still less but also contain the dough of isomerose, and contain in the high osmotic pressure dough that makes salt that osmotic pressure raises or bread inferior component, fermentation is suppressed, thereby the difficulty that obtains enough large volume bread is increased.There is not the known bread yeast that in the high osmotic pressure dough, ferments of being suitable for.Known bread yeast is fermentation and insufficient in direct dough method, sponge dough method and the cold method of making bread.
The objective of the invention is to prepare the new osmotic pressure patience bread yeast that in the high osmotic pressure dough that is difficult to usually ferment, has strong fermentation capacity, and the new bread yeast that uses in can the various high osmotic pressure doughs when directly dough method, sponge dough method and cold method are made bread.
Disclosure of the Invention
(method of dealing with problems)
The bacterial strain that separating natural exists also repeats to screen the bacterial strain that has osmotic pressure patience, leavens dough group's patience and freezing patience.The preparation of success of the present invention have a practical strain excellent of above-mentioned functions.
On the one hand, the present invention relates in the fermentation of bread dough, have the bread yeast of osmotic pressure patience.
In one embodiment, the present invention relates to the bread yeast that has above-mentioned characteristic in the direct dough method.In another embodiment, the present invention relates to the bread yeast that in the final dough of sponge dough method, has above-mentioned characteristic.Among the embodiment in addition, the present invention relates to the bread yeast that in direct dough method and the final dough of sponge dough method, has above-mentioned characteristic.The invention still further relates to bread yeast with freezing patience.
In one embodiment, with regard to bread yeast of the present invention, per 50 grams contain the dough of isomerose, and 38 ℃ of 2 hours carbonic acid gas output is 140ml at least, and being equivalent to sugar degree is 35%.
Among another embodiment, the present invention relates to contain the bread dough of bread yeast of the present invention.In the additional embodiments, the present invention relates to use bread yeast of the present invention to make the method for bread.
Implement best mode of the present invention
Below in detail the present invention will be described in detail.
At first, term used herein is explained hereinafter.Unless specify that hereinafter term used herein is the same with the normally used term in other this area.
In this specification sheets, the per-cent of sucrose, salt and other bread inferior component is meant the weight percent with respect to flour.For example, 30% sucrose is meant and uses 30 gram sucrose in the 100 gram flour.Term used herein " bread inferior component " is meant and can be used for the component that bread is made except that flour, salt and water.The example of bread inferior component includes, but are not limited to, sucrose, isomerose, milk-product, egg, fat.
Term used herein " high osmotic pressure dough " is such dough, wherein this dough has by the sucrose that adds up (for example sucrose, isomerose, Deng), salt is relevant with osmotic pressure with other, be present in that to be equivalent to after bread such as milk-product is made the mole number of the composition in the component and is converted into the sucrose mole number be the mole number of 30% sucrose flour ratio at least.Term used herein " osmotic pressure patience bread yeast " is meant and (is for example containing the bread manufacture component, sucrose, glucose, fructose are mixed with isomerose, isomerose, salt, milk-product of sucrose etc.) the high osmotic pressure dough in have strong fermentation capacity bread yeast.And term " strong fermentation capacity " is meant that for example, per 50 grams are equivalent to the dough that contains isomerose of sugar degree 35%, 38 ℃ of 2 hours carbonic acid gas output 140ml.
Term used herein " isomerose " is meant the sugar that contains glucose and fructose, and this sugar is to use isomerase transform portion glucose to form.Glucose and fructose mixture equally also belong to isomerose.Term used herein " dough that contains isomerose " is meant the dough that contains glucose and fructose.The example of this dough is, but is not limited to, and contains 50% glucose and 50% fructose.In addition, the sucrose that in the bread process industry, contains " isomerose that is mixed with sucrose " is usually as isomerose.Term used herein " dough that contains the isomerose that is mixed with sucrose " is meant the dough that contains sucrose, glucose and fructose.For example, the dough that contains the isomerose that is mixed with sucrose is, but is not limited to, and contains 50% sucrose, the dough of 25% glucose and 25% fructose.
Among the present invention bread dough fermentation there is the bread yeast of osmotic pressure patience, in the bread dough that various bread manufacture components are made, high osmotic pressure patience is arranged.For example, this patience includes, but are not limited to, glucose patience, and fructose patience, isomerose patience, salt patience, milk-product patience, etc.
Have good penetration among the present invention and press the bread yeast of patience, even at sucrose content 30% and contain in the dough of fructose and shown sucrose patience.Traditional breeding method owing to invertase activity reduces the bread yeast with sucrose patience, by suppressing since around the bread yeast that the sucrose degraded causes osmotic pressure raise, thereby obtain sucrose patience.The bread yeast of like this, very clear this traditional breeding method is different with osmotic pressure patience bread yeast of the present invention.
In one embodiment, the characteristic of osmotic pressure patience bread yeast of the present invention is that per 50 grams contain in the dough of isomerose, and 38 ℃ of 2 hours carbonic acid gas output is 140ml at least, more preferably 150ml at least, and more preferably 160ml at least is equivalent to sugared content 35%.More preferably, except being the carbonic acid gas output in 35% the dough containing isomerose concentration, the characteristic of bread yeast of the present invention is to contain in the dough of 40 gram sucrose with respect to 100 gram flour, 38 ℃ of 2 hours carbonic acid gas output is 180ml at least, preferred 190ml at least, more preferably 200ml at least.
On the one hand, bread yeast of the present invention can have fermentation group patience.Osmotic pressure patience when term " fermentation group patience " is meant the final panary fermentation in fermentation group fermentation back.
Usually, in the sponge dough method, make the dough of low sugar concn (about 3%) earlier, and make its fermentation (being called fermentation for the first time or the fermentation of fermentation group).It is believed that the fermentation of fermentation group can make bread yeast be in active state.In the final fermentation after fermentation group ferments,, produced high osmotic pressure owing to add the component of sugared component and other making bread.Make the activatory bread yeast under high osmotic pressure ferment suddenly.Therefore, the bread yeast that has osmotic pressure patience after activating owing to fermentation group fermentation (promptly fermenting for the first time) is suitable for sponge dough method.This bread yeast is meant fermentation group patience bread yeast.
Bread yeast of the present invention shows very strong fermentation capacity, and at the sucrose that has added high density, isomerose, with the bread manufacture component that increases dough osmotic pressure, for example under the situation of salt etc., still kept osmotic pressure patience in the final dough after the fermentation of fermentation group.Particularly, fermentation of the present invention is rolled into a ball the osmotic pressure tolerance of the final dough after the patience bread yeast ferments to fermentation group, it is characterized in that the final dough of per 50 grams, at 38 ℃ of 2 hours carbonic acid gas gas production rate 140ml at least, 150ml at least more preferably, after 150 minutes, the composition of final dough is as shown in table 1 30 ℃ of fermentations in fermentation group.
As mentioned above, bread yeast of the present invention is directly all to show osmotic pressure patience in dough method or the sponge dough method.
Table 1
| Component | ||
| Fermentation group | Final dough | |
| Flour | 70 grams | 30 grams |
| Yeast | 3 grams | -- |
| Glucose | 3 grams | 15 grams |
| Fructose | -- | 15 grams |
| Water | 39ml | 15ml |
| Step | ||
| 1) mixing fermentation group | ||
| 2) fermentation group was 30 ℃ of fermentations 2.5 hours | ||
| 3) the final dough of mixing | ||
| 4) measure 38 ℃ of 2 hours gas production rate of per 50 gram doughs with Fermograph (ATTO Co.).Think that the numerical value that draws is the gas production rate of final dough. | ||
On the other hand, the feature of bread yeast of the present invention also is to have freezing patience in the dough of high osmotic pressure.Traditionally, only there is one piece to obtain the report of freezing patience in smaller or equal to 30% dough at sucrose content.Do not have the example report to work as sucrose content and surpass 30%, or in the high osmotic pressure dough that contains isomerose, salt or milk-product etc., freezing patience is arranged.
Fermentation capacity before freezing is very important to fermentation capacity after freezing and freezing tolerance.Bread yeast of the present invention has very strong freezing patience, and before freezing very strong fermentation capacity is arranged in the high osmotic pressure dough, so has still kept very strong fermentation capacity after freezing.The fermentation capacity of bread yeast of the present invention after freezing represent with the carbonic acid gas gas production rate of per 50 grams in the doughs, and this dough is mixing and 30 ℃ of fermentations 60 minutes, follows freezing preservations for some time, 25 ℃ thawed 60 minutes after, it was fermented 2 hours at 38 ℃.After the osmotic pressure patience of bread yeast of the present invention and the characteristics of freezing patience are freezing 4 weeks, sucrose content is titanium dioxide group gas production rate 300ml at least in 35% the dough, preferred 320ml at least, and after freezing 4 weeks, contain 30% and be mixed with in the dough of the isomerose of sucrose and 1% salt carbonic acid gas gas production rate 270ml at least, preferably 280ml at least.
The present invention relates to the bread yeast that in direct dough method, has osmotic pressure patience.And, the invention still further relates to the fermentation group patience bread yeast that in final panary fermentation, has osmotic pressure patience in the sponge dough method.Preferably, the present invention relates to the bread yeast that in directly dough method and sponge dough method, has osmotic pressure patience.Further, preferably, the present invention relates to the bread yeast that in direct dough method and sponge dough method, has osmotic pressure patience and freezing patience.
The present invention relates to contain flour and bread and make the bread dough of component (for example, sugar, salt, egg, fat, milk-product, emulsifying agent, etc.) and bread yeast of the present invention.Bread yeast of the present invention can be used for the various bread doughs of low sugar concn to high glucose concentration.Especially, bread yeast of the present invention is applicable to the high osmotic pressure dough that contains sugar and various bread manufacture components.Bread yeast of the present invention is applicable to direct dough method and sponge dough method, and can be in the fully fermentation of freezing preservation back.
Although bread yeast of the present invention has osmotic pressure patience and freezing patience in the direct dough method of bread manufacture and/or sponge dough method, it is not limited thereto.Bread yeast of the present invention can obtain from native state screening, also can for example hybridize by the breeding technique of bread yeast, acquisitions such as sudden change, cytogamy.Preferably, the cross-breeding preparation of the multiple bacterial strain that bread yeast of the present invention can be by comprising freezing patience bacterial strain.The screening hybrid strain obtains osmotic pressure patience and fermentation group patience bacterial strain, and further screening obtains freezing patience bacterial strain.Can from these bacterial strains, prepare bread yeast by the cultural method among the embodiment.
The preferred bread yeast of the present invention is a yeast saccharomyces cerevisiae.Representational hybrid strain example by the aforesaid method screening is the KKK47 bacterial strain, and it is a kind of yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) bacterial strain.The KKK47 bacterial strain is preserved in (the 1-1-3 Higashi of life engineering Industrial Technology Research Institute of Govement Industrial Research Inst., Ministry of Commerce, Tsukuba, Ibaraki, Japan), preserving number is FERM BP-7267, August 31 1999 preservation day (unloading day is on August 7th, 2000).
Embodiment
Below embodiment of the present invention will be described.These embodiment only are used to illustrate the present invention.The present invention is not limited to the scope of these embodiment.The component that uses among the embodiment is as described below: flour is the Camellia that Nisshin Flour Milling produces; Yeast food is KaneplusC (production of Kaneka company); Shortening is Snow Light (a Kaneka company); Oleomargarine is Nova 11 (production of Kaneka company).Other bread manufacture component and bread inferior component are buied from conventional store.Control strain is the commercially available three kinds of bread yeasts of Kaneka company.
Commercially available bread yeast A
(the common yeast that Kaneka produces)
Commercially available bread yeast B
(the freezing patience yeast that Kaneka produces)
Commercially available bread yeast C
(the freezing patience yeast that Kaneka produces)
Embodiment 1: cross-breeding
Use three kinds of bacterial strains as initial bacterial strain in the yeast saccharomyces cerevisiae original seed bacterial strain that the applicant produces, wherein two kinds of bacterial strains have freezing patience.All these initial bacterial strains all are diploids.Make initial bacterial strain in the sporulation substratum, form spore, then cross-breeding.
1) the spore hybridization of the spore of two kinds of freezing patience bacterial strain generations and the formation of common yeast strain prepares a plurality of first-generation hybrid strains then.
2) make first-generation hybrid strain form spore.Between the spore that the initial bacterial strain of the freezing patience of difference produces, hybridize, prepare s-generation hybrid strain then.
3) make s-generation hybrid strain produce spore.Carry out the hybridization of various combinations, prepare third generation hybrid strain then.
A plurality of each screen the bacterial strain that obtains osmotic pressure patience, fermentation group's patience and freezing patience in for hybrid strain, the parental strain of Huo Deing is used as hybrid strain of future generation like this.Attempt the improvement above-mentioned characteristic in each generation.KKK47 bacterial strain final acquisition the in third generation hybrid strain that has the purpose characteristic among the present invention.Embodiment 2: the method that produces bread yeast
Preparation contains the substratum of component shown in the table 2, and the culture volume of Boiling tube is 5ml, and the culture volume that 500ml Sakaguchi shakes bottle is 50ml, all need sterilize at every turn.Use the substratum that obtains like this.
The hybrid strain that sticks on the platinum ring is inoculated in the Boiling tube, then 30 ℃ of shaking culture one day.The culture that obtains is transferred to 500ml Sakaguchi and shakes in the bottle in 30 ℃ of shaking culture one day.The yeast-inoculated that obtains is cultivated in the 5L jar.
Table 2
Shake-flask seed yeast culture base
| Media components | |
| Sugar (molasses) | 4.0％ |
| Urea | 0.3％ |
| Ammonium sulfate | 0.08％ |
| Potassium primary phosphate | 0.04％ |
| Zinc sulfate | 5ppm |
The substratum of component shown in the 2L table 3 is poured in the 5L jar, and sterilization.Collecting 5 500ml Sakaguchi shakes the yeast in the bottle and all inoculates cultivation under the conditions shown in Table 4.
Table 3
5L jar seed yeast substratum
| Media components | |
| Sugar (molasses) | 90g |
| Urea | 6.75g |
| Ammonium sulfate | 1.8g |
| Potassium primary phosphate | 0.9g |
| Zinc sulfate | 11.25mg |
| Water | 2250ml |
Table 4
| Ventilation volume | 2.0nl/min |
| Stir | 650rpm |
| Temperature | 33℃ |
| pH | 4.7 contrast (using 14% ammonium water) |
5L jar main medium
The seed yeast thalline that 50 grams are incubated in the 5L jar has in the starting liq of media components shown in the table 5 with the adding of wet thallus form, and cultivates under the conditions shown in Table 6.
Table 5
5L jar main medium
| Media components | |
| Sugar (molasses) | 230g |
| Urea | 4.9g |
| 75% phosphoric acid | 1.4ml |
| Zinc sulfate | 20mg |
| Copper sulfate | 3.15mg |
| VITMAIN B1 | 10.5mg |
| Water | 2000L |
Table 6
| Ventilation volume | 2.5nl/min |
| Stir | 650rpm |
| Temperature | 33℃ |
| pH | 4.7 contrast (using 14% ammoniacal liquor) |
Cultivated 13 hours.In 12 hours incubation time, progressively add sugar.
The yeast of centrifugal cultivation immediately after cultivate finishing is drained and is dewatered the yeast thalline thereby preparation is wet with air-breathing funnel.Wet yeast thalline is applied among the following embodiment.When in experiment, using, measure wet zymic moisture content, the calculating of consumption is basis with 65% humidity.
The bread yeast of the present invention that more as above obtains with direct dough method (embodiment 3 to 7) and the gas production rate of commercialization bacterial strain.Measure the output of carbon dioxide with the following method: with Hobart desktop mixed instrument the component of describing among each embodiment was mixed 3 minutes, measure 38 ℃ of gas production rate of 2 hours of per 50 gram doughs with Fermograph (ATTO manufacturing).Embodiment 3: direct dough method-osmotic pressure patience (1)
Measure also relatively KKK47 bacterial strain and commercially available bread yeast A, B and C, at the dough that contains glucose with contain carbonic acid gas gas production rate in the dough of fructose with component shown in the table 7.The results are shown in the table 8.
Table 7
Dough is formed
| The glucose dough | The fructose dough | |
| Flour | 100g | ?100g |
| Bread yeast | 4g | ?4g |
| Glucose | 35g | ?- |
| Fructose | - | 35g |
| Water | 50ml | ?50ml |
Table 8
Gas production rate
| The glucose dough | The fructose dough | |
| KKK47 | ?231ml | ?163ml |
| Commercially available bread yeast A | ?151ml | ?86ml |
| Commercially available bread yeast B | ?160ml | ?90ml |
| Commercially available bread yeast C | ?186ml | ?115ml |
Relatively than being fermentation capacity in 35% the high osmotic pressure dough, discovery KKK47 bacterial strain produces more substantial gas than commercially available bacterial strain at sugar (glucose and fructose) and flour for KKK47 bacterial strain of the present invention and commercially available bread yeast bacterial strain.Therefore, think that the KKK47 bacterial strain has stronger osmotic pressure patience.Embodiment 4: direct dough method-osmotic pressure patience (2)
Measure also relatively KKK47 bacterial strain and commercially available bread yeast A, B and C, as shown in table 9 the containing of component be mixed with sucrose isomerose dough and contain dough (the sugared concentration: the carbonic acid gas gas production rate 35%) of isomerose.The results are shown in table 10.
Table 9
| The dough that contains the isomerose that is mixed with sucrose | The dough that contains isomerose | |
| Flour | 100g | ?100g |
| Bread yeast | 4g | ?4g |
| Sucrose | 17.5g | ?- |
| Glucose | 8.75g | ?17.5g |
| Fructose | 8.75g | ?17.5g |
| Water | 50ml | ?50ml |
Table 10
Gas production rate
| The dough that contains the isomerose that is mixed with sucrose | The dough that contains isomerose | |
| KKK47 | ?239ml | ?187ml |
| Commercially available bread yeast A | ?163ml | ?116ml |
| Commercially available bread yeast B | ?172ml | ?116ml |
| Commercially available bread yeast C | ?211ml | ?135ml |
It is bigger to contrast commercially available yeast KKK47 bacterial strain gas production rate.In this example, sugared concentration is 35%.The dough dough osmotic pressure height that contain sucrose more identical than sugar degree that contains the isomerose that is mixed with sucrose with the dough that contains isomerose.So, think that the KKK47 bacterial strain has stronger osmotic pressure patience in the dough neutralization that contains the isomerose that is mixed with sucrose contains the dough of isomerose, the same as the result who in the dough that contains glucose and the dough that contains fructose, finds.Embodiment 5: direct dough method-osmotic pressure patience (3)
Measure also relatively KKK47 bacterial strain and commercially available bread yeast A, B and C, at the dough that contains 30% sucrose as shown in table 11 with contain carbonic acid gas gas production rate in the dough of 30% sucrose+30% salt.
Table 11
Dough is formed
| The dough that contains 30% sucrose | The dough that contains 30% sucrose+3% salt | |
| Flour | 100g | ?100g |
| Bread yeast | 4g | ?4g |
| Sucrose | 30g | ?30g |
| Salt | - | ?3g |
| Water | 52ml | ?52ml |
Table 12
Gas production rate
| The dough that contains 30% sucrose | The dough that contains 30% sucrose+3% salt | |
| KKK47 | ?366ml | ?182ml |
| Commercially available bread yeast A | ?322ml | ?95ml |
| Commercially available bread yeast B | ?341ml | ?98ml |
| Commercially available bread yeast C | ?313ml | ?128ml |
Except that 30% sucrose, add salt with increase osmotic pressure, and detect salt patience.Three kinds of commercially available bread yeasts are different with fermentation capacity grade in the dough that also contains salt at the dough that contains 30% sucrose.This explanation sucrose concentration is sugared patience and salt patience (osmotic pressure patience) difference up to 30% o'clock.KKK47 bacterial strain of the present invention is pressed with excellent patience to the infiltration that causes owing to salt.Embodiment 6: direct dough method-osmotic pressure patience (4)
Measure also relatively KKK47 bacterial strain and commercially available bread yeast A, B and C, at the dough that contains 30% sucrose as shown in table 13 with contain carbonic acid gas gas production rate in the dough of 30% sucrose+milk-product.
The results are shown in table 14.
Table 13
Dough is formed
| The dough that contains 30% sucrose | The dough that contains 30% sucrose+milk-product | |
| Flour | 100g | ?100g |
| Bread yeast | 4g | ?4g |
| Sucrose | 30g | ?30g |
| Skim-milk | - | ?4 |
| Breast | - | ?50ml |
| Water | 52ml | ?5ml |
Table 14
Gas production rate
| The dough that contains 30% sucrose | The dough that contains 30% sucrose+milk-product | |
| KKK47 | ?355ml | ?240ml |
| Commercially available bread yeast A | ?322ml | ?180ml |
| Commercially available bread yeast B | ?340ml | ?185ml |
| Commercially available bread yeast C | ?320ml | ?216ml |
Relatively contain the dough of 30% sucrose and the fermentation capacity of mixing the dough that contains 30% sucrose of milk-product, wherein detect milk-product patience (osmotic pressure patience).Similar among the sucrose patience rank of three kinds of commercially available bread yeasts and fermentation capacity and the embodiment 5.Be better than commercially available yeast in KKK47 bacterial strain of the present invention makes osmotic pressure raise adding milk-product the dough.Embodiment 7: direct fermentation-sucrose patience
Measure also relatively KKK47 bacterial strain and commercially available bread yeast A, B and C, at the dough that contains 30% sucrose as shown in Table 15 with contain carbonic acid gas gas production rate in the dough of 40% sucrose.
The results are shown in table 16.
Table 15
Dough is formed
| The sucrose addition | ||
| 30％ | 40％ | |
| Flour | 100g | ?100g |
| Bread yeast | 4g | ?4g |
| Sucrose | 30g | ?40g |
| Water | 52ml | ?47ml |
Table 16
Gas production rate
| The sucrose addition | ||
| ?30％ | ?40％ | |
| KKK47 | ?362ml | ?218ml |
| Commercially available bread yeast A | ?303ml | ?119ml |
| Commercially available bread yeast B | ?346ml | ?135ml |
| Commercially available bread yeast C | ?315ml | ?174ml |
Similar with 6 to embodiment 5, yeast B fermentation capacity in the dough that contains 30% sucrose is the highest in three commercially available bread yeasts.The dough of sugar degree 40% causes the fermentation capacity of different stage.In this case, commercially available bread yeast C fermentation capacity is the strongest.Sucrose patience not necessarily is meant the sucrose patience in the dough that contains sucrose concentration at least 30% in the dough of 30% sucrose.Osmotic pressure patience KKK47 bacterial strain has good fermentation capacity in 40% sucrose dough.So think that the fermentation capacity of KKK47 bacterial strain rises at 40% o'clock from 30% and is not subjected to very big inhibition adding sugared concentration, the KKK47 bacterial strain has good sucrose patience.
Embodiment 8: sponge dough method
Next step, carbonic acid gas gas production rate in the different final dough of component in the sponge dough method relatively.
With the group of the fermentation shown in the Hobart desktop mixed instrument mixture table 17 component, then make fermentation group fermentation 150 minutes at 30 ℃.The fermentation group of use Hobart desktop mixed instrument mixed fermentation and final dough component 3 minutes.Measure 38 ℃ of carbonic acid gas output of 2 hours of per 50 gram doughs with Fermograph.
The results are shown in table 18.
Table 17
Dough is formed
Final dough component:
| Fermentation group component | Final dough component | |||
| ?(1) | ?(2) | ?(3) | ||
| Flour | 70g | ?30g | ?30g | ?30g |
| Bread yeast | 3g | ?- | ?- | ?- |
| Sucrose | - | ?25g | ?12.5g | ?- |
| Glucose | 3g | ?- | ?6.25g | ?15g |
| Fructose | - | ?- | ?6.25g | ?15g |
| Water | 39ml | ?15ml | ?15ml | ?15ml |
(1) dough of sucrose content 25%
(2) contain the dough of the sugar degree 25% that is mixed with the sucrose isomerose
(3) dough of isomerose content 30%
Table 18
Gas production rate
| Final dough | |||
| ?(1) | ?(2) | ?(3) | |
| KKK47 | ?301ml | ?264ml | ?179ml |
| Commercially available bread yeast A | ?248ml | ?198ml | ?109ml |
| Commercially available bread yeast B | ?305ml | ?235ml | ?130ml |
| Commercially available bread yeast C | ?258ml | ?219ml | ?82ml |
The grade of osmotic pressure from low paramount be the dough of (1) sucrose content 25%, (2) contain the dough of sugared content 25% of the isomerose that is mixed with sucrose and the dough that (3) contain 30% isomerose.Although commercially available bread yeast C is the gas production rate maximum in the high osmotic pressure dough of direct dough method, commercially available bread yeast B is the gas production rate maximum in the final dough of the high osmotic pressure of sponge dough method.Diverse ways shows the osmotic pressure patience of different levels.
Can observe any bread yeast, along with dough osmotic pressure increases, gas production rate reduces.Even KKK47 bacterial strain of the present invention gas production rate in the high osmotic pressure dough is still maximum, and the fermentation capacity of KKK47 bacterial strain does not receive the inhibition that osmotic pressure raises greatly.So, even think the KKK47 bacterial strain after activating, remain osmotic pressure patience owing to fermentation group fermentation.
Embodiment 9: freezing patience
Detect freezing patience.
The dough of sucrose content 35% prepares by table 19 with the dough that contains the isomerose that is mixed with sucrose.Measure and more freezing before with freezing 4 weeks after, KKK47 bacterial strain and commercially available bread yeast A, B and C, the carbonic acid gas gas production rate in dough.
The result is shown in table 20.
Table 19
| Dough is formed | ||
| 35% sucrose | The dough that is mixed with sucrose in the isomerose is formed | |
| Flour | 100g | 100g |
| Bread yeast | 5g | 4g |
| Sucrose | 35g | 15g |
| Glucose | - | 7.5g |
| Fructose | - | 7.5g |
| Salt | 0.5g | 1g |
| Water | 50ml | 52ml |
| Step | ||
| Mix | Hobart desktop mixed instrument 3 minutes | |
| Cut apart | The dough of one 50 gram | |
| Pre-fermentation | 30 ℃ 60 minutes | |
| Detect before freezing | 38 ℃ of 2 hours detection gas production rate | |
| Freezing | -30 ℃, 1 hour-20 ℃, preset time | |
| Thaw | 25 ℃, 1 hour | |
| Detect | 38 ℃ of 2 hours detection gas production rate | |
Table 20
Freezing front and back gas production rate
| The dough of sucrose content 35% | ||
| Before freezing | After freezing 4 weeks | |
| KKK47 | ?362ml | ?351ml |
| Commercially available bread yeast B | ?294ml | ?254ml |
| Commercially available bread yeast C | ?310ml | ?272ml |
| The dough that contains the sugared content 30% of the isomerose that is mixed with sucrose | ||
| Before freezing | After freezing 4 weeks | |
| KKK47 | ?302ml | ?299ml |
| Commercially available bread yeast B | ?246ml | ?228ml |
| Commercially available bread yeast C | ?287ml | ?260ml |
The KKK47 bacterial strain has good penetration and presses patience.Therefore, the KKK47 bacterial strain has very strong fermentation capacity before freezing, and good freezing patience is arranged in the dough of dough that is rich in sucrose and high osmotic pressure, and can keep fermentation capacity to a great extent after the freezing preservation.Embodiment 10: directly the dough method bakes test
Use the dough shown in the table 21 to form, carry out the test that bakes of KKK47 bacterial strain and commercially available bread yeast C, measure specific volume with direct dough method.Measure specific volume with the Semen Brassicae campestris substitution method.
The results are shown in table 22.
Table 21
| Dough is formed | |
| Flour | 100％ |
| Bread yeast | 3 |
| The liquid sugar of isomerization | 28 |
| Salt | 1.5 |
| Shortening | 8 |
| Yeast food | 0.1 |
| Skim-milk | 2 |
| Egg | 10 |
| Water | 48 |
| Step | |
| Mix | L3M3H1↓L2M2H2 |
| The dough temperature | 28℃ |
| Floor?time | 90 minutes (28 ℃) |
| Cut apart | 400g |
| Bench?time | 40 minutes (28 ℃) |
| Moulding | |
| Final inspection | 38 ℃ 45 minutes |
| Bake | 200 ℃ 30 minutes |
Table 22
The specific volume of bread
| KKK47 | ?5.2 |
| Commercially available bread yeast C | ?4.8 |
Use and blended doughs such as the isomerose that is mixed with sucrose and bread inferior component such as salt, shortening, skim-milk, good specific volume is arranged at the direct bread that the KKK47 bacterial strain produces in the test that bakes of dough method.Embodiment 11: bake test-fermentation group (1)
Use to form dough shown in table 23, KKK47 bacterial strain and commercially available bread yeast B and C are baked test, detect specific volume with sponge dough method.
The results are shown in table 24.
Table 23
| Dough is formed | ||
| Fermentation group | Final dough | |
| Flour | 70％ | 30％ |
| Bread yeast | 3 | - |
| The liquid sugar of isomery | 3 | 25 |
| Salt | - | 1.5 |
| Shortening | - | 8 |
| Yeast food | 0.1 | - |
| Skim-milk | - | 2 |
| Egg | - | 10 |
| Water | 40 | ?8 |
| Step | ||
| Mix fermentation group | L3M3 | |
| The dough temperature | 24℃ | |
| The fermentation of fermentation group | 28 ℃ 2 hours | |
| Mix final dough | L2M2H2↓L3M3H1 | |
| The dough temperature | 28℃ | |
| Floor?time | 50 minutes | |
| Cut apart | 400 grams | |
| Bench?time | 15 minutes | |
| Final inspection | 38 ℃ 45 minutes | |
| Bake | 200 ℃ 30 minutes | |
Table 24
The specific volume of bread
| KKK47 | ?5.3 |
| Commercially available bread yeast B | ?5.0 |
| Commercially available bread yeast C | ?4.8 |
Contain the isomerose that is mixed with sucrose in the final dough, make osmotic pressure than the dough height of the sucrose that contains identical sugared concentration.In baking test, use and mix the bread inferior component, as the dough of salt, skim-milk etc., even the KKK47 bacterial strain also can produce bigger specific volume in sponge dough method.So, can determine that the KKK47 bacterial strain is suitable for making bread with the high osmotic pressure dough.Embodiment 12: sponge dough method (2)
Use consists of the dough shown in the table 25, with sponge dough method KKK47 bacterial strain and commercially available bread yeast B and C is baked test, measures specific volume.
The results are shown in table 26.
Table 25
| Dough is formed | ||
| Fermentation group | Final dough | |
| Flour | 70％ | 30％ |
| Bread yeast | 3.5 | - |
| Sucrose | 3 | 35 |
| Salt | - | 1.5 |
| Oleomargarine | - | 20 |
| Yeast food | 0.1 | - |
| Milk | - | 10 |
| Emulsifying agent | 0.25 | - |
| Egg | - | 15 |
| Water | 28 | ?8 |
| Step | ||
| Mix fermentation group | L3M3 | |
| The dough temperature | 24℃ | |
| The fermentation of fermentation group | 28 ℃ 2 hours | |
| Mix final dough | L3M5↓M5↓M5H1 | |
| The dough temperature | 27℃ | |
| Floor?time | 28 ℃ 60 minutes | |
| Cut apart | 400 grams | |
| Bench?time | 28 ℃ 20 minutes | |
| Moulding | ||
| Final inspection | 38 ℃ 50 minutes | |
| Bake | 200 ℃ 30 minutes | |
Table 26
The specific volume of bread
| KKK47 | ?5.1 |
| Commercially available bread yeast B | ?4.4 |
| Commercially available bread yeast C | ?4.2 |
In the sponge dough method, the KKK47 bacterial strain has shown good bread manufacturing capacity at sucrose concentration in up to 35% final dough.So the KKK47 bacterial strain has patience to the high glucose concentration of sponge dough method and direct dough method really.Embodiment 13: frozen dough bakes test
Use consists of the dough shown in the table 27, with sponge dough method KKK47 bacterial strain and commercially available bread yeast C is baked test, measures specific volume.
The results are shown in Table 28.
Table 27
| Dough is formed | |
| Flour (hard flour) | 100％ |
| Bread yeast | 6 |
| Sucrose | 35 |
| Salt | 1.5 |
| Oleomargarine | 20 |
| Flour-dough improver | 2 |
| Milk | 10 |
| Egg | 15 |
| Water | 33 |
| Step | |
| Mix | L3M5↓M5↓M5 |
| The dough temperature | 22℃ |
| Floor?time | 28 ℃ 30 minutes |
| Cut apart | 60g |
| Bench?time | 15 minutes |
| Moulding | Scroll |
| Freezing | -30 ℃ of quick freezing 1 hour, freezing being stored in-20 ℃ |
| Thaw | 25 ℃ 60 minutes |
| Final inspection | 38 ℃ 60 minutes |
| Bake | 200 ℃ 12 minutes |
Table 28
Bread specific volume is long-pending
| Freezing time | |||
| 1 week | 2 weeks | 4 weeks | |
| KKK47 | ?6.2 | ?6.2 | ?6.1 |
| Commercially available bread yeast C | ?5.8 | ?5.7 | ?5.5 |
Present embodiment is presented at the freezing patience in the dough that is rich in sucrose of sucrose content 35%.Therefore bacterial strain KKK47 even kept very strong fermentation capacity and good freezing patience in this dough that is rich in sucrose does not observe in fact because the loaf volume that freezing preservation causes reduces.
Commercial Application
Saccharomyces cerevisiae of the present invention has good osmotic pressure patience, can be effectively applied to direct dough method, sponge dough method, and in the hyperosmosis dough of freezing when making bread. And Saccharomyces cerevisiae of the present invention or in being rich in the dough of sucrose, has good fermentability no matter under the hyperosmosis that is produced by isomerized sugar, salt and other bread inferior component. Therefore, use Saccharomyces cerevisiae of the present invention, can produce the desirable bread of volume, and can be used in combination more widely various bread inferior components, can produce like this than former more diversified bread.
Various aspects of the present invention are illustrated by the particular of this paper. Obviously more visible modifications and modification in this explanation. Self-evident, as claims statements, the content that this specification discloses is covered by in scope of the present invention and the essence.
Claims (8)
1. bread yeast, it has osmotic pressure patience in the fermentation of bread dough.
2. bread yeast, wherein in direct dough bread manufacture method, this bread yeast has the feature described in the claim 1.
3. the bread yeast of claim 1, it has fermentation group patience when the final panary fermentation of fermentation group bread manufacture method.
4. bread yeast, wherein in the dough of direct dough method and in the final dough of sponge dough method, this bread yeast has the feature described in the claim 1.
5. each bread yeast of claim 1 to 4, it also has freezing patience.
6. each bread yeast of claim 1 to 5 wherein is equivalent in the dough that contains isomerose of sugar degree 35% at per 50 grams, and 38 ℃ of carbonic acid gas output of measuring in 2 hours are at least 140ml.
7. bread dough, it contains each bread yeast of claim 1 to 6.
8. make the method for bread, wherein use each bread yeast of claim 1 to 6.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26956999 | 1999-09-22 | ||
| JP269569/99 | 1999-09-22 |
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| CN100540651C CN100540651C (en) | 2009-09-16 |
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| CNB008133018A Expired - Lifetime CN100540651C (en) | 1999-09-22 | 2000-09-22 | New bread yeast and contain this zymic dough |
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|---|---|
| JP (1) | JP4565789B2 (en) |
| KR (1) | KR20020063163A (en) |
| CN (1) | CN100540651C (en) |
| AU (1) | AU781331B2 (en) |
| WO (1) | WO2001021763A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101575577B (en) * | 2008-05-05 | 2011-06-01 | 安琪酵母股份有限公司 | Anti-freezing yeast, composition thereof and flour dough |
| CN101624572B (en) * | 2008-07-09 | 2012-10-31 | 安琪酵母股份有限公司 | Pisa yeast and production method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20060134268A1 (en) * | 2002-07-05 | 2006-06-22 | Japan Tobacco Inc. | Novel bakers yeast strains and bread made using the same |
| DK1559322T3 (en) * | 2004-01-30 | 2008-11-24 | Lesaffre & Cie | Bakery yeast that is resistant to a high concentration of sugar in dough and to the presence of weak organic acids |
| NZ623901A (en) | 2005-08-03 | 2015-10-30 | Immunogen Inc | Immunoconjugate formulations |
| KR102020830B1 (en) * | 2018-12-28 | 2019-09-11 | 에스피씨 주식회사 | Baker's yeast for outstanding fermentation of various sugar content and cold-sensitivity |
| KR102644443B1 (en) | 2023-07-19 | 2024-03-07 | 우석대학교 산학협력단 | Superior yeast well adapted to Korean wheat purely separated and identified |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3719831A1 (en) * | 1987-06-13 | 1988-12-22 | Bosch Gmbh Robert | FUEL INJECTION PUMP |
| JP3040109B2 (en) * | 1988-07-07 | 2000-05-08 | 鐘淵化学工業株式会社 | Baker's yeast and bread dough containing it |
| JP2766874B2 (en) * | 1991-05-22 | 1998-06-18 | 鐘淵化学工業株式会社 | Novel yeast, frozen bread dough containing the yeast, and method for producing the dough |
| ATE187603T1 (en) * | 1993-09-24 | 2000-01-15 | Dsm Nv | IMPROVEMENT IN PRODUCTION OF GAS AND ALCOHOL FROM YEAST STRAINS |
| JP3766701B2 (en) * | 1994-12-12 | 2006-04-19 | 株式会社カネカ | Novel yeast, bread dough containing the yeast, and method for producing the dough |
| JPH09149785A (en) * | 1995-11-28 | 1997-06-10 | Nippon Beet Sugar Mfg Co Ltd | Preparation of bread yeast and bread baking method |
| JP4357007B2 (en) * | 1997-01-09 | 2009-11-04 | 株式会社カネカ | Novel yeast and dough containing the yeast |
| JPH10243783A (en) * | 1997-03-03 | 1998-09-14 | Akita Pref Gov | Creation of stress-resistant yeast |
| EP1036841B1 (en) * | 1999-03-12 | 2005-09-14 | Oriental Yeast Co., Ltd. | Sugar super-tolerant yeast for confectionery and bakery |
-
2000
- 2000-09-22 JP JP2001525323A patent/JP4565789B2/en not_active Expired - Fee Related
- 2000-09-22 WO PCT/JP2000/006538 patent/WO2001021763A1/en active IP Right Grant
- 2000-09-22 AU AU73209/00A patent/AU781331B2/en not_active Expired
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101575577B (en) * | 2008-05-05 | 2011-06-01 | 安琪酵母股份有限公司 | Anti-freezing yeast, composition thereof and flour dough |
| CN101624572B (en) * | 2008-07-09 | 2012-10-31 | 安琪酵母股份有限公司 | Pisa yeast and production method thereof |
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| Publication number | Publication date |
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| KR20020063163A (en) | 2002-08-01 |
| AU781331B2 (en) | 2005-05-19 |
| WO2001021763A1 (en) | 2001-03-29 |
| AU7320900A (en) | 2001-04-24 |
| JP4565789B2 (en) | 2010-10-20 |
| CN100540651C (en) | 2009-09-16 |
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