Fermentative activity and storage stability of Kluyveromyces fragilis 2C1 (non-conventional baker's yeast) cultivated on paneer whey permeate

被引：0

作者：

Shilpa, V ^{[1
]}

Gandhi, DN ^{[1
]}

机构：

[1] Natl Dairy Res Inst, Dairy Microbiol Div, Karnal 132001, Haryana, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2005年 / 42卷 / 04期

关键词：

fermentation; baker's yeast; non-conventional baker's yeast; Kluyveromyces fragilis; whey permeate; compressed yeast; bread quality; sensory evaluation;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kluyveromyces fragilis 2C1 was selected on the basis of maximum dough raising capacity (121 %) and biomass production of 9.36 g.d.w./l (in shake flask fermentation) among the 5 strains of lactose fermenting yeasts studied. K. fragilis 2Cl yielded 16.18 g.d.w./l biomass and 9x10(8) cfu/ml of viable counts under optimum conditions of fermentation. Fermentative activity of compressed form of this non-conventional baker's yeast (NCBY) K. fragilis 2Cl grown on paneer whey permeate medium was at par with the conventional baker's yeast (CBY) Sachharomyces cerevisiae. Vacuum dried and freeze-dried forms of experimental yeasts were not able to raise the dough. Storage stability of compressed form of NCBY was 3-4 weeks at 7 degrees C and 1 week at 30 degrees C.

引用

页码：307 / 311

页数：5