The yeast and freezer storage bread cloth, the dry baker's yeast, the fermentation food, yeast satsukaromaisesu serebishie ARIF KD-003

摘要

PROBLEM TO BE SOLVED: To provide a method for producing food products through making use of the high stress resistance of fermentable natural yeast, in view of the manufacturing industry for various fermented foods using such natural yeast. SOLUTION: This method comprises using Saccharomyces cerevisiae (FERM P-17573), a kind of yeast with high stress resistance, isolated from leaf mould found in deciduous broad-leaved forest zones in the Temperate Zone. Using the yeast, bread with dampish palate feeling is produced. Bread with adequate date of minimum durability is produced by one of various breadmaking methods involving stress load on yeast and including frozen dough breadmaking method. Alternatively, dry yeast is prepared from the above-mentioned yeast and used in breadmaking activities. By making use of the fact that the above yeast has high fermentative power even at high saline concentrations, the yeast is used in manufacturing miso/soy sauce and for flavoring in manufacturing pickles.