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Activité de fermentation et possibilités d'entreposage de Kluyveromyces fragilis 2C1 (levure de boulangerie non traditionnelle) cultivée sur du lactosérum panir filtré.

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

Auteurs : VIJ S., GANDHI D. N.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Fermentive activity and storage stability of Kluyveromyces fragilis 2C1 (non-conventional baker's yeast) cultivated on paneer whey permeate.
  • Identifiant de la fiche : 2006-1359
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 42 - n. 4
  • Date d'édition : 07/2005

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