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KMID : 0380620220540020224
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.224 ~ p.227
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Application of turanose as a cryoprotectant for the improvement of Baker’s yeast storability
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Bae Go-Eun
Choi Seong-Won
Yoo Sang-Ho
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Abstract
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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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KEYWORD
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turanose, cryoprotectant, Saccharomyces cerevisiae, freeze-drying
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