title: Evaluation of baker's yeast strains exhibiting significant growth on Japanese beet molasses and compound analysis of the molasses types.
abstract: Cane molasses, most of which is imported, is used as a raw material for production of baker's yeast (Saccharomyces cerevisiae) in Japan. On the other hand, beet molasses is scarcely used for this purpose, but it can be of great advantage to cane molasses because it is domestically produced in relatively high amounts as a by-product of beet sugar processing. However, the yield of baker's yeast is sometimes low with Japanese beet molasses compared to imported cane molasses. For the production of baker's yeast with Japanese beet molasses, we evaluated S. cerevisiae strains, including industrial and laboratory strains, to group them according to the growth profile on beet and cane molasses. To discuss the factors affecting growth, we further analyzed the major compounds in both types of molasses. Beet molasses seems to contain compounds that promote the growth of beet molasses-favoring strains rather than inhibit the growth of cane molasses-favoring strains. It was assumed that α-amino acid was one of the growth promotion factors for beet molasses-favoring strains.
authors: Research Center, Nippon Beet Sugar Mfg. Co., Ltd., Nishi 13, Minami 9-sen, Inada-cho, Obihiro, Hokkaido 080-0831, Japan; Laboratory of Bioindustrial Genomics, Department of Bioindustrial Informatics and Genomics, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan. Electronic address: nakat@nitten.co.jp.
authors: Hiroaki
authors: H
authors: Nakata
authors: Shimizu Bio Factory, Nippon Beet Sugar Mfg. Co., Ltd., 53 Dai 2-sen, Aza-Shimizu, Shimizu-cho, Kamikawa-gun, Hokkaido 089-0103, Japan.
authors: Masahiko
authors: M
authors: Tamura
authors: Laboratory of Bioindustrial Genomics, Department of Bioindustrial Informatics and Genomics, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan.
authors: Takahiro
authors: T
authors: Shintani
authors: Laboratory of Bioindustrial Genomics, Department of Bioindustrial Informatics and Genomics, Graduate School of Agricultural Science, Tohoku University, 1-1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981-8555, Japan.
authors: Katsuya
authors: K
authors: Gomi
mesh_terms: D027461:Beta vulgaris / Q000737:chemistry*; D003470:Culture Media; D005285:Fermentation; D008965:Molasses; D010936:Plant Extracts / Q000737:chemistry; D012441:Saccharomyces cerevisiae / Q000254:growth & development*; D031786:Saccharum / Q000737:chemistry*
chemical_list: D003470:Culture Media; D010936:Plant Extracts
keywords: Baker's yeast; Beet molasses; Cane molasses; Compound analysis; α-Amino acids