Development of baking yeast from Nigerian palm-wine yeasts

✍ Scribed by A. O. Ejiofor; N. Okafor; E. N. Ugwueze

• Publisher: Springer
• Year: 1994
• Tongue: English
• Weight: 375 KB
• Volume: 10
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00360887

✦ Synopsis

Two local strains of Saccharomyces cerevisiae, Nk, and Nk2, showed leavening activities of 103% and 102% of that of a commercial yeast strain on wheat flour and of 114% and 113% on composite dough with 40% (w/v) maize substitution. Yeast fusion products Nk/Ng, Nk/Nk1 and Nk/Nk2 showed activities of 104% to 113% on wheat flour and 111% to 131% on the composite dough. These advantages were maintained in the yeasts' baking properties and organoleptic qualities. The fusion products also showed enhanced osmotic tolerance, as indicated by good growth in 3%, 6% and 10% (w/v) NaCl and 50% (w/v) glucose. Viability of the fusion products, preserved by drying at 30 to 35°C, dropped to between 62% and 72% after 3 months.