Evaluation of baker's yeast strains exhibiting significant growth on Japanese beet molasses and compound analysis of the molasses types

Hiroaki Nakata, Masahiko Tamura, Takahiro Shintani, Katsuya Gomi

研究成果: Article査読

13 被引用数 (Scopus)

抄録

Cane molasses, most of which is imported, is used as a raw material for production of baker's yeast (Saccharomyces cerevisiae) in Japan. On the other hand, beet molasses is scarcely used for this purpose, but it can be of great advantage to cane molasses because it is domestically produced in relatively high amounts as a by-product of beet sugar processing. However, the yield of baker's yeast is sometimes low with Japanese beet molasses compared to imported cane molasses. For the production of baker's yeast with Japanese beet molasses, we evaluated S.cerevisiae strains, including industrial and laboratory strains, to group them according to the growth profile on beet and cane molasses. To discuss the factors affecting growth, we further analyzed the major compounds in both types of molasses. Beet molasses seems to contain compounds that promote the growth of beet molasses-favoring strains rather than inhibit the growth of cane molasses-favoring strains. It was assumed that α-amino acid was one of the growth promotion factors for beet molasses-favoring strains.

本文言語English
ページ(範囲)715-719
ページ数5
ジャーナルJournal of Bioscience and Bioengineering
117
6
DOI
出版ステータスPublished - 2014 6

ASJC Scopus subject areas

  • バイオテクノロジー
  • バイオエンジニアリング
  • 応用微生物学とバイオテクノロジー

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