생명과학회지 (Journal of Life Science)

  • 제23권2호
  • /
  • Pages.222-227
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  • 2013
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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분리 효모 Saccharomyces cerevisiae MF10003의 빵반죽 발효 팽창력

Leavening Ability of the Isolate Saccharomyces cerevisiae MF10003 in Bakery Dough

  • 오정석 (동국대학교 대학원 생명과학과) ;
  • 민응기 (동국대학교 대학원 생명과학과) ;
  • 안창현 (안스베이커리) ;
  • 한영환 (동국대학교 바이오학부 생명과학전공)
  • 투고 : 2012.08.12
  • 심사 : 2013.02.08
  • 발행 : 2013.02.28
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초록

건포도 발효 배양액으로부터 이산화탄소 생성능이 우수한 효모를 분리하였다. 분리 효모는 18S rDNA ITS 유전자 상동성을 비교하여 Saccharomyces cerevisiae로 동정하고 Saccharomyces cerevisiae MF10003로 명명하였다. 분리 효모 S. cerevisiae MF10003은 풍미 발생 야생효모인 S. ellipsoideus KCTC7243에 비하여 각각 1.9배 및 3.1배 우수한 이산화탄소 생성능 및 dough 발효 팽창능을 나타냈었다. 분리 효모는 glucose, fructose, sucrose, maltose를 기질로 하여 4시간 이내에 이산화탄소 발생력을 보여 주었다.

An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in $CO_2$ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, $CO_2$ was produced in 4 hr.

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