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Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.

Author(s) : ALMEIDA M. J., PAIS C.

Type of article: Article

Summary

Strains of Saccharomyces cerevisiae and Torulaspora delbrueckii isolated from traditional bread doughs displayed dough-raising capacities similar to the ones found in baker's yeasts. During storage of frozen doughs, strains of T. delbrueckii (IGC 5321, IGC 5323 and IGC 4478) presented approximately the same leavening ability for 30 days. Cell viability was not significantly affected by freezing, but when the dough was submitted to a bulk fermentation before being stored at -20 deg C, there was a decrease in the survival ratio which depended on the yeast strain. Experiences related show that many factors may contribute to the freeze tolerance of these yeasts.

Details

  • Original title: Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs.
  • Record ID : 1997-2288
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 62 - n. 12
  • Publication date: 1996/12

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