Isolation and Identification of Indigenous Bakers' Yeast

Nasrin Jahan, Nafisa ahmuda, Anisur Rahman Khan

Abstract


This investigation was performed to isolate and identify indigenous bakers' yeast. Initially, 75 yeast isolates were collected from different sources such as decomposed fruits, fermented rice and fermented fruit juices. Twenty five isolates were selected by primary screening; among them, ten isolates were considered as potential bakers' yeasts on the basis of their ability to produce high amount of biomass and leavening action. Two isolates were identified as Saccharomyces cerevisiae, seven as Saccharomyces species and only one as Kluyveromyces species. These isolates have sufficient potential to be produced commercially after evaluation of some baking parameters like texture and organoleptic properties.

Keywords


Bakers' yeast, Saccharomyces cerevisiae, Cell mass, Leavening action

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Bangladesh Journal of Microbiology ISSN 1011-9981 (Print) 2408-8374 (Online)