Freeze-resistant baker's yeast strain having sugar resistance

Details Freeze-resistant baker's yeast strain having sugar resistance Freeze-resistant baker's yeast strain having sugar resistance

1995-07-10

1998-09-01

Marx, Irene

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Fungi

4351721, 426 19, 426 62, C12N 118

Patent

active

058010491

ABSTRACT:
Disclosed is a yeast strain belonging to Saccharomyces cerevisiae, having a freeze resistance and having an invertase activity of not less than a value corresponding to a minimum level of sucrose decomposing ability effective for utilizing sucrose for fermentation, but of not more than 200 U/g, in terms of the value of activity as measured with respect to the yeast in a state of non-freeze compressed yeast having a water content of 67% by weight and a solids content of 33% by weight. The baker's yeast of the present invention has not only freeze resistance but also high resistance to a super high sugar content dough.

REFERENCES:
patent: 4547374 (1985-10-01), Nakatomi et al.
patent: 5352606 (1994-10-01), Takano et al.
Yasunaga et al, The Food Industry, vol. 37, No. 24, pp. 68-73 (Dec. 30, 1994) (Partial Translation).
Itoi et al, Technology for changing and improving functions of foods, pp. 249-273 (Nov. 1, 1994) (Partial Translation).

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