ISOLATION OF SOME YEAST STRAINS FROM NATURAL SOURCES HAS A POWERFUL PROGRAMMING APPLICATION FOR BREAK PRODUCTION
DOI:
https://doi.org/10.51453/2354-1431/2022/747Keywords:
yeast, isolate, harvest, bread, sensory qualityAbstract
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.
Downloads
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.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All articles published in SJTTU are licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) license. This means anyone is free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided they give appropriate attribution to the original author(s) and SJTTU, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to SJTTU to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
Although the conditions of the CC BY-SA license don't apply to authors (as the copyright holder of your article, you have no restrictions on your rights), by submitting to SJTTU, authors recognize the rights of readers, and must grant any third party the right to use their article to the extent provided by the license.
