Isolation of yeast from "Hakata-bay" and its application in making bread

Shinji MITSUIKI, Ayumu FUKINBARA, Tokiharu OONISHI, Shunichi NAKAYAMA, Takahiro OBA, Hiroshi SATO
2015 JOURNAL OF THE BREWING SOCIETY OF JAPAN  
We attempted to isolate yeasts with a high fermentation ability from Hakata bay. Seven selected strains were identified as Candida tropicalis by genetic analysis of the 26S rRNA D1/D2 domain. Although various properties such as salt tolerance and sucrose tolerance of the selected strains did not vary greatly, invertase activity and the aroma-producing ability were different from Baker's yeast. Three strains that had maltose fermentation ability were applied to bread making. All strains showed a
more » ... ll strains showed a lower expansion ability of dough but excellent properties in texture and flavor.
doi:10.6013/jbrewsocjapan.110.775 fatcat:weit3kgpfzg5vj3wrjk3wxnedq