Application of turanose as a cryoprotectant for the improvement of Baker’s yeast storability빵효모 저장성 향상을 위한 동결보호제로서의 투라노스 활용 연구
- Other Titles
- 빵효모 저장성 향상을 위한 동결보호제로서의 투라노스 활용 연구
- Authors
- 배고은; 최성원; 이병호; 유상호
- Issue Date
- Apr-2022
- Publisher
- 한국식품과학회
- Keywords
- turanose; cryoprotectant; Saccharomyces cerevisiae; freeze-drying
- Citation
- 한국식품과학회지, v.54, no.2, pp.224 - 227
- Journal Title
- 한국식품과학회지
- Volume
- 54
- Number
- 2
- Start Page
- 224
- End Page
- 227
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/84639
- DOI
- 10.9721/KJFST.2022.54.2.224
- ISSN
- 0367-6293
- Abstract
- In this study, the protective effects of turanose on Saccharomyces cerevisiae (Baker’s yeast) were examined during the freeze-drying process to evaluate the feasibility of utilizing turanose as a novel cryoprotectant. The survival rate of the Baker’s yeast cells improved substantially with a cryoprotective medium containing turanose in a substitutiondependent manner. In accordance with these survival rates, the yeast cell surfaces became smoother as the turanose content increased. Turanose with skim milk maintained the viability of the Baker’s yeast, which improved substantially upon storage at −20oC. Thus, it is thought that turanose will exhibit excellent preservation effects during the distribution of Baker’s yeast. Finally, these results suggest that turanose has the potential to be used as a novel cryoprotectant against various microorganisms.
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