scholarly journals Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production

2005 ◽  
pp. 247-254 ◽  
Author(s):  
Stevan Popov ◽  
Sinisa Dodic ◽  
Jasna Mastilovic ◽  
Jelena Dodic ◽  
Jovanka Popov-Raljic
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Production Process ◽  
High Speed ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewer's Yeast ◽  
Bread Production

The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.

scholarly journals Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 2 ◽  
Author(s):  
Antonio Alfonzo ◽  
Raimondo Gaglio ◽  
Marcella Barbera ◽  
Nicola Francesca ◽  
Giancarlo Moschetti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Density ◽  
Titratable Acidity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Total Titratable Acidity ◽  
Bread Production ◽  
Kinetics Of

The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

scholarly journals Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine

2020 ◽  
Vol 5 (4) ◽  
pp. 162-171
Author(s):  
Uzoukwu Anthonia.E ◽  
◽  
Ubbaonu Collins.N ◽  
Nwosu Justina .N ◽  
Ogueke Chika. C ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Food Industry ◽  
Baker’S Yeast ◽  
Sensory Properties ◽  
Baker's Yeast ◽  
Brewer’S Yeast ◽  
Volatile Composition ◽  
Brewer's Yeast ◽  
Samanea Saman

Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD) were determined for the separation of the means at (p≤0.05). Results: Isoamylalcohol (140.25-165.58µg/L), 1-propanol (133.53-153.32µg/L), methanol (58.57-66.65µg/L), ethylacetate (43.36-52.25µg/L) and ethylhexanoate (20.54-32.59µg/L) were the major congeners in the most accepted wine samples. Ethylhexanoate and isoamyl acetate with odour OAVs of 6517 and 482 respectively contributed highly to the aroma of the wine samples. The samples fermented with inherent yeast or brewer’s yeast produced higher concentrations of volatile compounds, odour activity values and were very much liked (8) as the commercial wine (control) and significantly (p≤0.05) different from the other two. Conclusion: The source of yeast influenced the volatile composition and sensory properties of Samanea saman wine. Since the inherent yeast compared favorably with brewer’s yeast and even better than baker’s yeast, it can be utilized industrially as alternative to commercial yeasts. The Samanea saman pulp can be used as alternative source of sugar in food industry. Keywords: Congeners, Inherent yeast, Rain tree, Samanea saman, Odour Activity Values, Volatile compounds, Wine.

scholarly journals Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae

2008 ◽  
pp. 153-159 ◽  
Author(s):  
Katarina Miric ◽  
Dusanka Pejin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Phytic Acid Content ◽  
Wheat Kernel ◽  
Flour Properties ◽  
Fermentative Activity ◽  
Technological Quality

This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.

The use of β-glucan extracted from baker’s yeast (Saccharomyces cerevisiae) to increase non-specific immune system and resistence of tilapia (Oreochromis niloticus) to Aeromonas hydrophila

2013 ◽  
pp. 92
Author(s):  
Ida N Jamal ◽  
Reiny A Tumbol ◽  
Remy E.P Mangindaan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Immune System ◽  
Aeromonas Hydrophila ◽  
Phagocytic Activity ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Randomized Design ◽  
The Difference ◽  
Motile Aeromonas Septicaemia

Motile Aeromonas Septicaemia disease (MAS) attacking tilapia has increased in recent years as a consequence of intensive aquaculture activities, which led to losses in aquaculture industry. The agent causing MAS disease is Aeromonas hydrophila. The disease can be controlled with the β-glucan. As immunostimulants, β-glucans can also increase resistance in farmed tilapia. Studies on the use of β-glucan extracted from baker's yeast Saccharomyces cerevisiae was intended to evaluate the non-specific immune system of tilapia that were challenged with Aeromonas hydrophila. The method used was an experimental method with a completely randomized design consisting of four treatments with three replicats. The dose of β-glucan used as treatments were 0 mg.kg-1 fish (Control), 5 mg.kg-1 fish (B), 10 mg.kg-1 fish (C) and 20 mg.kg-1 fish (D), each treatment as injected three times at intervals of 3 days, the injection volume of 0.5 ml/fish for nine days and resistance surveillance for seven days. The results showed that the difference in the amount of β-glucan and the frequency of the injected real influence on total leukocytes, phagocytic activity and resistance. Total leukocytes, phagocytic activity and resistance to treatment was best achieved by the administration of C a dose of  10 mg.kg-1 of the fish© Penyakit Motil Aeromonas Septicaemia (MAS) yang menyerang ikan nila mengalami peningkatan selama beberapa tahun terakhir sebagai konsekuensi dari kegiatan akuakultur intensif, yang menyebabkan kerugian dalam industri budidaya. Agen utama penyebab penyakit MAS adalah Aeromonas hydrophila. Untuk mengendalikan penyakit tersebut dapat dilakukan dengan pemberian β-glukan. Sebagai imunostimulan, β-glukan juga dapat  meningkatkan resistensi pada ikan nila yang dibudidayakan. Pengkajian mengenai pemanfaatan β-glukan yang diekstrak dari ragi roti Saccharomyces cerevisiae dimaksudkan untuk menguji sistem imun non spesifik ikan nila yang diuji tantang dengan bakteri Aeromonas hydrophila. Metode yang digunakan yaitu metode eksperimen dengan rancangan acak lengkap yang terdiri dari empat perlakuan dan tiga ulangan. Dosis β-glukan  yang digunakan sebagai perlakuan sebesar 0 mg.kg-1 ikan (Kontrol), 5 mg.kg-1 ikan (B), 10 mg.kg-1 ikan (C) dan 20 mg.kg-1 ikan (D), masing-masing perlakuan diinjeksi sebanyak 3 kali dengan interval waktu 3 hari selama 9 hari, volume injeksi 0,5 mL/ekor ikan dan pengamatan resistensi selama tujuh hari. Hasil penelitian menunjukkan perbedaan jumlah β-glukan dan frekuensi pemberian yang diinjeksikan memberikan pengaruh nyata terhadap total leukosit, aktivitas fagositosis dan resistensi. Total leukosit, aktivitas fagositosis dan resistensi terbaik dicapai pada perlakuan C dengan dosis 10 mg.kg-1 ikan©

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