scholarly journals The influence of table salt, white sugar and complex bakery additive on the fermentative activity of Saccharomyces cerevisiae

2017 ◽  
Vol 21 (2) ◽  
pp. 46-49 ◽  
Author(s):  
Vesna Vucurovic ◽  
Vladimir Puskas ◽  
Uros Miljic ◽  
Ana Muzalevski
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Table Salt ◽  
Fermentative Activity ◽  
White Sugar

scholarly journals Influence of yeast extract enrichment on fermentative activity of Saccharomyces cerevisiae and technological properties of spelt bread

2021 ◽  
pp. 16-16
Author(s):  
Vesna Vucurovic ◽  
Vesna Radovanovic ◽  
Jelena Filipovic ◽  
Vladimir Filipovic ◽  
Milenko Kosutic ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Opposite Effect ◽  
Sugar Content ◽  
Salt Content ◽  
Technological Properties ◽  
Table Salt ◽  
Organoleptic Properties ◽  
Functional Product ◽  
Fermentative Activity ◽  
White Sugar

Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as natural flavor enhancer for improving organoleptic properties such as meaty, cheesy and savory attributes of different food products. YE is a natural product from baker?s yeast industry with high nutritional richness containing amino acids, peptides, nucleotides, vitamins and minerals. In this work the effect of YE, table salt and white sugar content on fermentative activity of yeast and technological properties of spelt bread was investigated by response surface methodology (RSM) aiming to define the optimal conditions for obtaining a new functional product. The addition of YE, salt and white sugar slightly decreased yeast fermentative activity, while CO2 retention in dough was found to depend more on its chemical composition. YE addition (up to 5%) was found to increase volume and decrease firmness of bread prepared from dough with sugar content up to 5%, while the opposite effect was established in bread with higher sugar content. Maximal bread elasticity was obtained for YE content of 1.57%, table salt content of 2.01% and sugar content of 7.15%.

Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae

1994 ◽  
Vol 40 (12) ◽  
pp. 1051-1056 ◽  
Author(s):  
Maria Elisabetta Guerzoni ◽  
Rosalba Lanciotti ◽  
Milena Sinigaglia ◽  
Monica Anese ◽  
Carlo Raffaele Lerici
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Water Activity ◽  
Vapour Pressure ◽  
Ionic Species ◽  
Interactive Effects ◽  
Initial Water ◽  
Ethanol Vapour ◽  
The Matrix ◽  
Fermentative Activity ◽  
The Individual

The individual and interactive effects of some ionic species on the ethanol vapour pressure in equilibrium with the system, the water activity, and the fermentative performance of Saccharomyces cerevisiae were investigated. The concentrations of the ions Ca2+, Mg2+, and NH4+ were modulated according to a central composite design, within a range of values that can be individually considered optimal for S. cerevisiae. Although the temperature and ethanol and glucose concentrations were kept constant, the initial water activity and ethanol vapour pressure of the systems were remarkably affected by the interactions between the three ions studied. The data concerning the fermentative activity emphasize the role of the physical state of ethanol. In fact, when the ethanol concentration was kept constant, the highest fermentative performances of yeast were obtained when the ethanol vapour pressure, depending particularly on the Ca2+ and Mg2+ interaction, was the lowest in the matrix of values considered.Key words: Saccharomyces cerevisiae, water activity, ethanol.

Effects of acetic acid on growth and fermentative activity of Saccharomyces cerevisiae

1995 ◽  
Vol 17 (2) ◽  
pp. 237-242 ◽  
Author(s):  
O. Phowchinda ◽  
M. L. D�lia-Dupuy ◽  
P. Strehaiano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Fermentative Activity

scholarly journals Role of magnesium ions on Improvement of Fermentative activity of local yeast isolates Saccharomyces cerevisiae for ethanol production

2013 ◽  
Vol 7 (3) ◽  
pp. 18-26
Author(s):  
F. J. Shalesh ◽  
F. R. Ali ◽  
S. R. Frahan ◽  
S. A. Mahmood ◽  
A. M. Mari
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Batch Fermentation ◽  
Fossil Fuels ◽  
Incubation Temperature ◽  
Good Alternative ◽  
Magnesium Ions ◽  
Yeast Saccharomyces Cerevisiae ◽  
Fermentative Activity ◽  
Time Required

The interest in bio-ethanol increase as biofuel, it seems to be a good alternative for fossil fuels. The growth of yeast Saccharomyces cerevisiae is influence in micronutrient like ions. This research aims to evaluate the influence different amount of magnesium as co-enzyme in growth and fermentation of yeast S. cerevisiae which isolated from different local sources. The batch fermentation process was followed at different magnesium concentrations as magnesium chloride at incubation temperature 30C○ and pH 4.5, best supplement concentration was 1.25 gm/l by measuring the mass of the released carbon dioxide. Supplement media with magnesium prolonged exponential growth, reduced the decline in fermentation activity resulting in reduced the time required for the conversion glucose into ethanol.

scholarly journals The effect of yeast extract addition to dough on the fermentative activity of Saccharomyces cerevisiae

2018 ◽  
Vol 22 (3) ◽  
pp. 150-152
Author(s):  
Vesna Vučurović ◽  
Vladimir Puškaš ◽  
Uroš Miljić ◽  
Jelena Filipović ◽  
Vladimir Filipović
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Extract ◽  
Fermentative Activity

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.

Anti-Saccharomyces cerevisiae Antibodies in Inflammatory Bowel Disease: a Family Study

2001 ◽  
Vol 36 (2) ◽  
pp. 196-201 ◽  
Author(s):  
F. Seibold ◽  
O. Stich ◽  
R. Hufnagl ◽  
S. Kamil ◽  
M. Scheurlen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Family Study ◽  
Inflammatory Bowel
Sign in / Sign up

Export Citation Format

Share Document