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Revista argentina de microbiología
Print version ISSN 0325-7541On-line version ISSN 1851-7617
Abstract
GALVAGNO, M. A. and CERRUTTI, P.. Increase of baking activity of commercial yeasts by application of stress conditions during their propagation. Rev. argent. microbiol. [online]. 2004, vol.36, n.1, pp.41-46. ISSN 0325-7541.
Baking activity determined as CO2 production of two commercial strains of Saccharomyces cerevisiae could be increased mainly in sweet bread doughs by introducing a starvation/ pulse feeding schedule of sugar cane molasses during a fed-batch propagation . Such increase was strain dependent. Except for the trehalose intracellular level, other traits related to the yeast industrial performance were unaffected. Applicability of method for bakers yeast industrial production is discussed.
Keywords : bakers yeast; baking activity; starvation/pulses of molasses.