Studies on the Fermentative and Microbial Properties of Sakadane.

Sakadane 的发酵和微生物特性的研究。

基本信息

批准号：
63580056
负责人：
KAWAI Hiroyasu
金额：
$ 1.54万
依托单位：
Nara Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1988
资助国家：
日本
起止时间：
1988 至 1989
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63580056/
关键词：
Sakadane Dough Fermentative Activity of Sakadane Microflora of Sakadane Culture Stability of Sakadane at Low Temperature 酒種の低温貯蔵性酒種(さかだね)酒種の微生物相変化

项目摘要

Sakadane is a Japanese traditional leavening agent of bread dough, which is prepared by culturing wild fermentative yeast with boiled rice and koji as main materials. This study has been undertaken to clarify the effect of culture conditions of Sakadane on its dough fermentative activity, and also to investigate the relationship between the fermentative activity and the change of microflora during culture process of Sakadane.When Sakadane was cultured at 25ﾟC, pH of the material decreased in the early stage of culture by the propagation of acid-producing bacteria, and then the number of wild yeast began to increase in the later period with decreasing of bacteria. The addition of tactic acid to the Sakadane preparation was found effective to lower the number of bacteria and to accelerate the growth of yeast.It was also found that Sakadane, which was cultured at 15-20ﾟC for 3-5 days in the presence of lactic acid with Sake yeast (Saccharomyces sake) as seed culture, had a strong and stable dough fermentative activity. Sakadane could be preserved at 4ﾟC for at least one week without an appreciable loss of fermentative activity. The concentration of wild yeast found in Sakadane culture seemed to decrease gradually with culture time, and the yeast which belonged to Saccharomyces species began to appear in the later period of culture.

萨卡丹（Sakadane）是一种传统的日本面包面团特工，它是由野生发酵酵母和煮熟的米饭和茶树作为主要材料制备的。已经进行了这项研究来阐明萨卡烷对面团发酵活性的培养条件的影响，并研究发酵活性与萨卡烷文化培养过程中微生物的变化之间的关系。萨卡烷在25ﾟC处培养了sakadane，pH在材料的早期培养物中的pH下，pH降低了，然后在培养的早期开始，然后逐渐养成了酸化细菌的传播。减少细菌。发现将战术酸添加到Sakadane的制剂中有效地减少细菌的数量并加速酵母的生长。还发现，在乳酸（sake Yeast contrip Yeast）存在下，在15-20°C培养的Sakadane在15-20°C持续3-5天（sakacharomyces sake），作为种子培养，种子培养，具有强大的含量和稳定的态度。可以将sakadane保存至4 c c至少一周，而不会欣赏发酵活性的损失。在萨卡丹培养物中发现的野生酵母的浓度似乎随着培养时间逐渐降低，而属于糖疗法的酵母开始出现在培养的后期。