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The Characteristic Properties of Wheat Flour Dough with New Leavening Bacteria

Research Project

Project/Area Number 01580054
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field 家政学
Research InstitutionAkita University

Principal Investigator

SHOJI Zenya  Akita Univ. Faculty of Education Prof., 教育学部, 教授 (10086639)

Co-Investigator(Kenkyū-buntansha) NAGANO Hiroko  Gifu Univ. Faculty of Education Assistant Prof., 教育学部, 助教授 (40074984)
Project Period (FY) 1989 – 1990
Project Status Completed (Fiscal Year 1990)
Budget Amount *help
¥1,800,000 (Direct Cost: ¥1,800,000)
Fiscal Year 1990: ¥100,000 (Direct Cost: ¥100,000)
Fiscal Year 1989: ¥1,700,000 (Direct Cost: ¥1,700,000)
KeywordsEnterobacter cloacae GAO / Wheat flour / Starter / Leavening bacteria / beta - galactosidase / Hydrogen production / Laomian / Enterobacter cloacase GAO / Laomian(老麺) / β-galactosidase / H_2gas Fermentation
Research Abstract

1. The leavening bacterium Enterobacter cloacae GAO (hereafter referred to as GAO) produced H_2 and CO_2 gas when the GAO was cultured with G-medium which contained glucose and asparagine. The amount of gas increased adding at 0.1% casaminoacid for G-medium produced roughly 2.5-fold and H_2/CO_2 ratio was 0.60.
2. The formation of H_2 gas was accounted for the GAO growth with 0.1% casaminoacid G-media supplemented with 0.5% citric acid, alhpa -ketoglutaric acid, succinic acid, fumaric acid, malic acid and pyruvic acid respectively. The GAO produced total gas, in order of its abundace, fumaric acid, pyruvic acid, alpha -ketoglutaric acid, citric acid, malic acid and succinic acid. The ratio of H_2 to total gas were showen that alpha -ketoglutaric aicd was 85.1%, citric acid was 82.1% and succinic acid was 81.5%.
3. Two- beta -galactosidaese were purified from the cell extract of the GAO by ammonium sulfate fractionation, Sephacryl S-200 gel filtration, DEAE-Toyopearl column chromatography, affinity chromatography on 1-thio- beta -galactopyranoside-Agarose and mono-Q column chromatography. The enzuyme preparations homogeneous on polyacrylamide electrophresis. The enzyme was most active at pH 7.2 and 37^゚ C. The enzyme was stable between pH 6.0 to 7.0 at 30 min incubation at 37^゚ C. The molecular weights of the enzyme was estimated to be 220,000 by gel filtration on Sepharose CL-6B column, and 120,000 by SDS polyacrylamide gelelectrophoresis. This indicated that the enzymes might be of 2 subunits. The isoelectric point of the enzymes was pH 4.5. Bivalent metals with Mg, Zn, Mn, Co, Ni are strong activators when assayed at 1mM concentration. The beta -galactosidase from E. Cloacae GAO had high content of glycine and serine compared with Aerobacter cloacae.
4. In an attempt to isolation from the starter prepared with potato filling, we obtained four isolates which were rod shape, oxydase positive and Gram negative bacteria.

Report

(3 results)
  • 1990 Annual Research Report   Final Research Report Summary
  • 1989 Annual Research Report
  • Research Products

    (10 results)

All Other

All Publications (10 results)

  • [Publications] HIROKO NAGANO: "Characteristics of WheatーFlour Dough using Enterobacter cloacae GAO with and withoutーYeast" Journal of Food Science. 56. 106-108 (1991)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] 長野 宏子: "リンゴ浸漬液より分離した発酵性細菌(Enterobacter cloacae GAO)の特徴" 日本家政学会誌.

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] HIROKO NAGANO: "Purification and Characterization of βーgalactosidase from Enterobacter cloacae GAO" Agricultural and Biological Chemistry.

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] HIROKO NAGANO: "Characteristics of Wheat-Flour Dough using Enterobacter cloacae GAO with and without-Yeast" Journal of Food Science. 56. 106-108 (1991)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] HIROKO NAGANO: "Characteristics of Enterobacter cloacae GAO isolated from Soaking Water of Sliced Apple (contributed)" Journal of Home Economics of Japan.

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] HIROKO NAGAGNO: "Purification and Characterization of beta -galacctosidase from Enterobacter cloacae GA0 (on schedule)" Agric. Biol. Chem.

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] HIROKO NAGANO: "Characteristics of WheatーFlour Dough using Enterobacter cloacae GAO with and withoutーYeast" Journal of Food Science. 56. 106-108 (1991)

    • Related Report
      1990 Annual Research Report
  • [Publications] 長野 宏子: "リンゴ浸漬液より分離した発酵性細菌(Enterobacter cloacae GAO)の特徴" 日本家政学会誌.

    • Related Report
      1990 Annual Research Report
  • [Publications] HIROKO NAGANO: "Purification and Characterization of βーgalactosidase from Enterobacter cloacae GAO" Agricultural and Biological Chemistry.

    • Related Report
      1990 Annual Research Report
  • [Publications] HIROKO NAGANO,MASASHI OMORI and ZENYA SHOJI: "Characteristic of Wheat-Flour Dough Using a Culture Solution of Enterobacter cloacae GAO with and without Yeast" Journal of Food Science(IFT)USA.

    • Related Report
      1989 Annual Research Report

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Published: 1989-04-01   Modified: 2016-04-21  

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