...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Microbiology, Biotechnology and Food Sciences >INTERSPECIFIC HYBRID BETWEEN Saccharomyces mikatae AND Saccharomyces cerevisiae AS AN ALTERNATIVE STRAIN FOR BREAD MAKING
【24h】

INTERSPECIFIC HYBRID BETWEEN Saccharomyces mikatae AND Saccharomyces cerevisiae AS AN ALTERNATIVE STRAIN FOR BREAD MAKING

机译：酿酒酵母中的间隙杂交和酿酒酵母酿酒酵母作为面包制作的替代菌株

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Hybrids of the homothallic diploid Saccharomyces mikatae and heterothallic haploid Saccharomyces cerevisiae isolated from local fruits in Hokkaido and a baking strain, respectively, were constructed by the spore to cell mating method. Interspecific hybridization of the selected strain was confirmed by polymerase chain reaction using species-specific primers, fermentation profiles, and spore formation. The leavening ability of the dough and enzyme activities of the hybrid exhibited intermediate traits of their parental strains. A baking test by the sponge-dough method with a standard formulation of white bread showed that breads produced using the hybrid differed in aroma and taste from those made using a conventional baking strain. Thus, the hybrid may be used to produce baked goods with diverse quality, which may be more acceptable to specific consumers.
机译：孢子与细胞配合方法构建了从北海道和烘焙菌株分离的本土性二倍体酿酒酵母和杂交单倍体酿酒酵母的杂交种和烘焙菌株。使用物质特异性引物，发酵曲线和孢子形成，通过聚合酶链反应确认所选菌株的三分份杂交。杂种的面团和酶活性的生裂能力表现出父母菌株的中间性状。用白色面包标准配方的海绵面团法的烘焙试验显示使用杂交生产的面包在香气中不同，并且使用常规烘烤菌株制造的味道。因此，杂交物可用于生产具有多样化的质量的烘焙食品，这可能对特定消费者更容易接受。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号