単離・同定された天然酵母の中華まん用酵母としての特性について

Abstract

The possibility of using natural yeast for Chinese bun dough was investigated. Among several yeasts isolated from natural environments, a strain was selected for its par ticularly acceptable fermentability. Based on the ITS region of ribosomal DNA sequences, the strain was identified as Lachancea fermentati. This strain showed dough swelling comparable to that of conventional and characteristically produced lactic acid and isoamyl alcohol. These characteristics suggest that this strain could be used in the production of Chinese buns, which can be distinguished from conventional ones.