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

Author(s) : VIJ S., GANDHI D. N.

Type of article: Article

Summary

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. Fermentative activity of compressed form of this non-conventional baker's yeast K. fragilis 2C1 grown on paneer whey permeate medium was at par with the conventional baker's yeast 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 and 1 week at 30°C.

Details

  • Original title: Fermentive activity and storage stability of Kluyveromyces fragilis 2C1 (non-conventional baker's yeast) cultivated on paneer whey permeate.
  • Record ID : 2006-1359
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4
  • Publication date: 2005/07

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