Studies on the Yeasts of "Sakamoto-Manju"

Abstract

"Sakamoto-manju" is a traditional Japanese bun with bean-jam. It is prepared as follows; namely, the bean-jam is covered with the fermented dough which is made of wheat flour and sake mash. A final proofing followed by steaming is carried out to a raw bun. In this report, the yeasts contributing to the properties of "Sakamoto-manju" were investigated. The results obtained were as follows; (1) The yeasts, which produced a large amount of ethanol in the "koji" extract medium were stained red or pink by the TTC staining method and they were all killed by a killer yeast except Saccharomyces formosensis Taiken No. 396. (2) A large quantity of ethanol was formed by these yeasts in the fermented dough except Saccharomyces cerevisiae OC-2, S. cerevisiae Hakken No. 1 and S. formosensis Taiken No. 396. (3) In the yeasts isolated on the manufacturing process of "Sakamoto-manju" the yeasts producing much ethanol in the fermented dough were identified as Saccharomyces cerevisiae according to KREGER-VAN RIJ'S "The Yeast" third edition.