Loading ofSaccharomyces cerevisiaewith glycerol leads to enhanced fermentation in sweet bread doughs

Autor:	S Pehm, P.V Attfield, V.M Joseph, M Galvagno, D.K Myers
Rok vydání:	1998
Předmět:	chemistry.chemical_classification Dough fermentation Aqueous solution biology Saccharomyces cerevisiae food and beverages biology.organism_classification Microbiology Yeast chemistry.chemical_compound Polyol chemistry Extracellular Glycerol Fermentation Food science Food Science
Zdroj:	Food Microbiology. 15:51-58
ISSN:	0740-0020
DOI:	10.1006/fmic.1997.0131
Popis:	Addition of exogenous glycerol to yeast coupled with a period of storage under refrigerated conditions allowed for influx of the polyol and equilibration of its intra- and extracellular concentrations. Glycerol-added yeast exhibited greater fermentation activity when inoculated into sweet bread doughs than yeast to which no exogenous glycerol was added. This effect was found for all yeast strains investigated. Glycerol addition also resulted in significantly greater maintenance of the sweet dough fermentation activity of yeast when stored for up to three weeks at 4°C. Improvements were manifested when yeast were in aqueous or in compressed form. The effect of glycerol was dose- and equilibration-time dependent.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9613542ca4b6aefbb01cbff9bdb06c37 https://doi.org/10.1006/fmic.1997.0131 Zobrazit plný text záznamu Full Text from ScienceDirect