A functional compound contained in sugar cane molasses enhances the fermentation ability of baker’s yeast in high-sugar dough

The Journal of General and Applied Microbiology

Online ISSN : 1349-8037
Print ISSN : 0022-1260
ISSN-L : 0022-1260

Short Communication

A functional compound contained in sugar cane molasses enhances the fermentation ability of baker’s yeast in high-sugar dough

Tadaaki Tokashiki, Hideki Yamamoto, Hajime Watanabe, Ryoichi Nakajima, Jun Shima

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Keywords: baker’s yeast, fermentation ability, functional compound, high-sugar dough, molasses

JOURNAL FREE ACCESS

2011 Volume 57 Issue 5 Pages 303-307

DOI https://doi.org/10.2323/jgam.57.303

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© 2011 by The Applied Microbiology, Molecular and Cellular Biosciences Research Foundation

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