ISOLATION OF SOME YEAST STRAINS FROM NATURAL SOURCES HAS A POWERFUL PROGRAMMING APPLICATION FOR BREAK PRODUCTION

Authors

  • Luu Hong Son University of Agriculture and Forestry
  • Pham Thi Phuong University of Agriculture and Forestry
  • Vi Dai Lam University of Agriculture and Forestry
  • Nguyen Thi Quynh Huong University of Agriculture and Forestry
  • Bùi Thị Kim Oanh University of Agriculture and Forestry
  • Nguyen Thi Mai Thuy University of Agriculture and Forestry
  • Pham Thi Vinh University of Agriculture and Forestry
  • Nguyen Thi Tinh University of Agriculture and Forestry
  • Igbonekwu-udoji Reagan Jonas University of Agriculture and Forestry
  • Dinh Thi Kim Hoa University of Agriculture and Forestry
  • Pham Phuong Thu Hanoi Pedagogical University 2

DOI:

https://doi.org/10.51453/2354-1431/2022/747

Keywords:

yeast, isolate, harvest, bread, sensory quality

Abstract

Research on isolating yeast in bananas, mangoes, oranges, litchi, plums, pineapples, peaches, tangerines, apples and guava, which were harvested in Thai Nguyen city. Successfully isolated 01 yeast strain obtained from banana for application in bread production. The possibility of bread production was tested using a yeast strain obtained with good sensory quality.

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References

[1] Nguyen Lan Dung (2010), Textbook of Microbiology , page 330.

[2] Huynh Xuan Phong, Danh Minh Loi, Nguyen Ngoc Thanh, Le Phan Dinh Qui, Bui Hoang Dang Long, Pornthap Thanonkeo, Mamoru Yamada and Ngo Thi Phuong Dung (2017), Selection of heat-resistant yeasts and research on alcohol fermentation conditions pineapple wine, TU Can Tho University Science Library Episode 51, Part B (2017): 7 – 15.

[3] Vu Thi Oanh, Pham Thi Hong Anh, Vu Thach Duong, Hoang Thi Thuong (2017), Temperature control of fermenters and bread incubation Journal of Science and Technology of Thai Nguyen University.

[4] Sadat Khattab, Ahmed Abdel-Hadi, Nageh Fathy Abo-Dahab, Omar Atta (2016), Isolation, Characterization, and Identification of Yeasts Associated with Foods, British Microbiology Research Journal, 13.

[5] Theophilus Abonyi Mensah1and Sheila Matilda Ayorkor Tagoe (2019), Measurement of yeast growth using spectrophotometer, Content uploaded by Theophilus Abonyi Mensah .

[6] Tika B. Karki, ParashMani Timilsina, Archana Yadav, Gyanu Raj Pandey, Yogesh Joshi, Sahansila Bhujel, Rojina Adhikari, and Katyayanee Neupane1 (2017), Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal, Biotechnology Research International , Volume 2017, Article ID 1925820.

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Published

2022-07-12

How to Cite

Luu Hong, S., Pham Thi, P., Vi Dai, L., Nguyen Thi Quynh , H., Bui Thi Kim, O., Nguyen Thi Mai, T., Pham Thi, V., Nguyen Thi, T., Reagan Jonas, I.- udoji ., Dinh Thi Kim, H., & Pham Phuong, T. (2022). ISOLATION OF SOME YEAST STRAINS FROM NATURAL SOURCES HAS A POWERFUL PROGRAMMING APPLICATION FOR BREAK PRODUCTION . SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, 8(2). https://doi.org/10.51453/2354-1431/2022/747

Issue

Section

Natural Science and Technology

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