ShareDetection of active yeast cells (Saccharomyces cerevisiae) in frozen, dough sections.
Author(s) : AUTIO K., MATTILA-SANDHOLM T.
Type of article: Article
Summary
Description of a new method for counting yeasts in quick-frozen dough. This method is based on a coloured reaction with DAPI and Evans blue and on fluorescence detection. Correlation of results with those of plate counting and measurement of the abilitity of yeasts to produce gases during dough fermentation.
Details
- Original title: Detection of active yeast cells (Saccharomyces cerevisiae) in frozen, dough sections.
- Record ID : 1993-3422
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 58 - n. 7
- Publication date: 1992
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bakery product; Dough; Fermentation; Freezing
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