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http://dx.doi.org/10.5352/JLS.2013.23.2.222

Leavening Ability of the Isolate Saccharomyces cerevisiae MF10003 in Bakery Dough  

Oh, Jung-Suk (Department of Life Science, Graduate School, Dongguk University)
Min, Eung-Ki (Department of Life Science, Graduate School, Dongguk University)
Ahn, Chang-Hyun (Ans Bakery)
Han, Yeong-Hwan (Division of Bio Science, Dongguk University)
Publication Information
Journal of Life Science / v.23, no.2, 2013 , pp. 222-227 More about this Journal
Abstract
An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in $CO_2$ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, $CO_2$ was produced in 4 hr.
Keywords
Bakery yeast; $CO_2$ production; dough; leavening ability; Saccharomyces cerevisiae;
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