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Current Topics in Biotechnology   Volumes    Volume 11 
Production and evaluation of the authentic milk bread using a lactose-utilizing yeast, Kluyveromyces marxianus
Aya Shibata, Kaori Harata, Yuko Moriguchi, Risako Kanegawa, Ayaka Nagahira, Misaki Shigematsu, Yuri Takamura, Haruno Watanabe, Takefumi Sagara, Harishkumar Madhyastha, Hidehiko Kikuchi
Pages: 31 - 36
Number of pages: 6
Current Topics in Biotechnology
Volume 11 

Copyright © 2020 Research Trends. All rights reserved

Since Saccharomyces cerevisiae (generally used as baker’s yeast) does not express β-galactosidase, it cannot utilize lactose in milk. On the other hand, Kluyveromyces marxianus that has β-galactosidase can hydrolyze lactose into glucose and galactose. In this paper, we produce the “authentic” milk bread that is prepared without addition of sucrose and water, using K. marxianus as the only baker’s yeast and performed evaluation of the authentic milk bread in comparison to bread made using the commercial dry yeast (the typical bread). Various evaluation tests (measurements of height, weight, L*, a*, b*, ΔE, hardness and cohesiveness, and sensory evaluation) revealed that the quality of our authentic milk bread comprehensively was not inferior as compared with the typical bread.
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