Aroma characteristics of bread made using <i>Hanseniaspora uvarum</i> isolated from fruit

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  • 果実から分離した<i>Hanseniaspora uvarum</i>を使用したパンの香気特性
  • 果実から分離したHanseniaspora uvarumを使用したパンの香気特性
  • カジツ カラ ブンリ シタ Hanseniaspora uvarum オ シヨウ シタ パン ノ コウキ トクセイ

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<p>The yeast Hanseniaspora uvarum was isolated from kumquat and grape, and identified microbially using MALDI-TOF MS and nucleotide sequence analysis of the D1/D2 region of 26S rDNA. Bread made using this yeast smelled of cheese. Volatile compounds in this bread were analyzed by gas chromatography/mass spectrometry (GC/MS). The concentrations of 3-methyl-1-butanol and phenylethyl alcohol were clearly less than those in ordinary bread. This may explain why the smell of cheese in bread made with Hanseniaspora uvarum is not noticeable in ordinary bread.</p>

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