Characterization of the yeast population from tradiotional corn and rye bread doughs

Bibliographic Details
Main Author: Almeida, M. J.
Publication Date: 1996
Other Authors: Pais, Célia
Format: Article
Language: eng
Source: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Download full: http://hdl.handle.net/1822/2214
Summary: Yeasts were isolated from a variety of home-made bread doughs and identified. A pure culture of Saccharomyces cerevisiae was found in 18%of the doughs. The same species predominated in 80% of the doughs examined whereas Issatchenkia orientalis, Pichia membranaefaciens and Torulaspora delbrueckii were present in about 40% of the samples. About one quarter of the isolates displayed killer activity, strains of P. anomala showing the broadest spectra. Two isolates of S. cerevisiae and three of T. delbrueckii gave biomass values in sucrose medium similar to or higher than those obtained with commercial compressed baker´s yeast strains.
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spelling Characterization of the yeast population from tradiotional corn and rye bread doughsYeast populationBread doughYeasts were isolated from a variety of home-made bread doughs and identified. A pure culture of Saccharomyces cerevisiae was found in 18%of the doughs. The same species predominated in 80% of the doughs examined whereas Issatchenkia orientalis, Pichia membranaefaciens and Torulaspora delbrueckii were present in about 40% of the samples. About one quarter of the isolates displayed killer activity, strains of P. anomala showing the broadest spectra. Two isolates of S. cerevisiae and three of T. delbrueckii gave biomass values in sucrose medium similar to or higher than those obtained with commercial compressed baker´s yeast strains.The Society for Applied BacteriologyUniversidade do MinhoAlmeida, M. J.Pais, Célia19961996-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/2214eng"Letters in applied microbiology". ISSN 0266-8254. 23 (1996) 154-158.0266-8254info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:44:14Zoai:repositorium.sdum.uminho.pt:1822/2214Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:41:53.488366Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterization of the yeast population from tradiotional corn and rye bread doughs
title Characterization of the yeast population from tradiotional corn and rye bread doughs
spellingShingle Characterization of the yeast population from tradiotional corn and rye bread doughs
Almeida, M. J.
Yeast population
Bread dough
title_short Characterization of the yeast population from tradiotional corn and rye bread doughs
title_full Characterization of the yeast population from tradiotional corn and rye bread doughs
title_fullStr Characterization of the yeast population from tradiotional corn and rye bread doughs
title_full_unstemmed Characterization of the yeast population from tradiotional corn and rye bread doughs
title_sort Characterization of the yeast population from tradiotional corn and rye bread doughs
author Almeida, M. J.
author_facet Almeida, M. J.
Pais, Célia
author_role author
author2 Pais, Célia
author2_role author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Almeida, M. J.
Pais, Célia
dc.subject.por.fl_str_mv Yeast population
Bread dough
topic Yeast population
Bread dough
description Yeasts were isolated from a variety of home-made bread doughs and identified. A pure culture of Saccharomyces cerevisiae was found in 18%of the doughs. The same species predominated in 80% of the doughs examined whereas Issatchenkia orientalis, Pichia membranaefaciens and Torulaspora delbrueckii were present in about 40% of the samples. About one quarter of the isolates displayed killer activity, strains of P. anomala showing the broadest spectra. Two isolates of S. cerevisiae and three of T. delbrueckii gave biomass values in sucrose medium similar to or higher than those obtained with commercial compressed baker´s yeast strains.
publishDate 1996
dc.date.none.fl_str_mv 1996
1996-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/2214
url http://hdl.handle.net/1822/2214
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Letters in applied microbiology". ISSN 0266-8254. 23 (1996) 154-158.
0266-8254
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv The Society for Applied Bacteriology
publisher.none.fl_str_mv The Society for Applied Bacteriology
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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