Improving the Freeze Tolerance of Bakers' Yeast by Loading with Trehalose.

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  • HIRASAWA Reiko
    Department of Food Science and Nutrition, Nara Women’s University
  • YOKOIGAWA Kumio
    Department of Food Science and Nutrition, Nara Women’s University
  • ISOBE Yuka
    Department of Food Science and Nutrition, Nara Women’s University
  • KAWAI Hiroyasu
    Department of Food Science and Nutrition, Nara Women’s University

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We examined the freeze tolerance of bakers’ yeast loaded with exogenous trehalose. Freeze-tolerant and freeze-sensitive compressed bakers’ yeast samples were soaked at several temperatures in 0.5 M and 1 M trehalose and analyzed. The intracellular trehalose contents in both types of bakers’ yeast increased with increasing soaking period. The initial trehalose-accumulation rate increased with increasing exogenous trehalose concentration and soaking temperature. The maximum trehalose content was almost identical (200-250 mg/g of dry cells) irrespective of the soaking temperature and the type of bakers’ yeast, but depended on the exogenous trehalose concentration. The leavening ability of both types of bakers’ yeast loaded with trehalose was almost identical to that of the respective original cells, irrespective of the soaking conditions. The freeze-tolerant ratio (FTR) of both types of bakers’ yeast increased with increasing intracellular trehalose content. However, FTR decreased during over-soaking after the maximum amount of trehalose had accumulated. FTR of the freeze-sensitive bakers’ yeast was more efficiently improved than that of the freeze-tolerant type.

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