1989 Fiscal Year Final Research Report Summary
Studies on the Fermentative and Microbial Properties of Sakadane.
| Project/Area Number |
63580056
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Nara Women's University |
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Principal Investigator |
KAWAI Hiroyasu Faculty of Home Economics, Nara Women's University, Professor, 家政学部, 教授 (80026525)
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| Co-Investigator(Kenkyū-buntansha) |
ENDO Kinji Faculty of Home Economics, Nara Women's University, Professor, 家政学部, 教授 (20031643)
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| Project Period (FY) |
1988 – 1989
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| Keywords | Sakadane / Dough Fermentative Activity of Sakadane / Microflora of Sakadane Culture / Stability of Sakadane at Low Temperature |
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| Research Abstract |
Sakadane is a Japanese traditional leavening agent of bread dough, which is prepared by culturing wild fermentative yeast with boiled rice and koji as main materials. This study has been undertaken to clarify the effect of culture conditions of Sakadane on its dough fermentative activity, and also to investigate the relationship between the fermentative activity and the change of microflora during culture process of Sakadane.
When Sakadane was cultured at 25ﾟC, pH of the material decreased in the early stage of culture by the propagation of acid-producing bacteria, and then the number of wild yeast began to increase in the later period with decreasing of bacteria. The addition of tactic acid to the Sakadane preparation was found effective to lower the number of bacteria and to accelerate the growth of yeast.
It was also found that Sakadane, which was cultured at 15-20ﾟC for 3-5 days in the presence of lactic acid with Sake yeast (Saccharomyces sake) as seed culture, had a strong and stable dough fermentative activity. Sakadane could be preserved at 4ﾟC for at least one week without an appreciable loss of fermentative activity. The concentration of wild yeast found in Sakadane culture seemed to decrease gradually with culture time, and the yeast which belonged to Saccharomyces species began to appear in the later period of culture.
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