title: Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation.
abstract: The present study was carried out to explore baker's yeasts strains from sugarcane juice to assess its potential in laboratory scale production of breads. Collected juice samples were processed for isolation and identification of yeast strains based on standard cultural, morphological and biochemical characteristics. Among the six isolated strains, four (designated as S1, S2, S5 and S6) were identified as Saccharomyces cerevisiae and the rests (designated S3 and S4) were as S. rouxii. When assessing their CO2 production rates as a measure of their baking potential, S6 was found to produce maximum amount of gas (226.67 mm3 mL(-1)) in sucrose broth, whereas gas produced by S2, S1 and S5 were relatively insignificant (170, 136.67 and 86.67 mm3 mL(-1), respectively). No strain was found to produce undesirable H2S gas responsible for off-flavor. Besides, effects of different physicochemical parameters (e.g., pH, temperature, substrate concentration, incubation period, agitation etc.) on the production of yeast cell-mass were studied. Yield of cell mass was indirectly measured by spectrophotometric method at 550 nm. All the test isolates were found to produce maximum cell mass at a pH range of 4.0 to 5.0 in 2 to 4% molasses broth at 30 degrees C after 4 days of incubation. In the laboratory scale production of bread using composite flour, Isolate-S6 formed significant characteristic texture. Considering overall characteristics, Isolate- S6 was found to be satisfactorily potent for baking purpose.
authors: Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh.
authors: A N M
authors: AN
authors: Mamun-Or-rashid
authors: Department of Biotechnology and Genetic Engineering, Faculty of Applied Science and Technology, Islamic University, Kushtia-7003, Bangladesh.
authors: Biplab Kumar
authors: BK
authors: Dash
authors: Food Engineering and Technology, State University of Bangladesh, Dhaka, Bangladesh.
authors: Md Nurul Abadin
authors: MN
authors: Chowdhury
authors: Radioisotope Production Division, INST, AERE, Bangladesh Atomic Energy Commission.
authors: Momtaz Fatima
authors: MF
authors: Waheed
authors: Microbiology and Industrial Irradiation Division, IFRB, AERE, Bangladesh Atomic Energy Commission.
authors: Md Kamruzzaman
authors: MK
authors: Pramanik
mesh_terms: D001939:Bread / Q000382:microbiology*; D002245:Carbon Dioxide / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D008965:Molasses; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification* / Q000378:metabolism*; D031786:Saccharum / Q000382:microbiology*; D013395:Sucrose / Q000378:metabolism; D013696:Temperature
chemical_list: D002245:Carbon Dioxide; D013395:Sucrose