THE STUDY 
OF CO2 PRODUCTION AND GROWTH RATE IN SUITABLE INDUSTRIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR PRODUCTION OF BAKERS YEAST

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GOLABI M.; TAVASSOLI M.; NAHVI I.; MOBINI DEHKORDI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:30 (SPECIAL ISSUE) Page(s): 35-44

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Information Journal Paper

Title

THE STUDY OF CO2 PRODUCTION AND GROWTH RATE IN SUITABLE INDUSTRIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR PRODUCTION OF BAKERS YEAST

Author(s)

GOLABI M. | TAVASSOLI M. | NAHVI I. | MOBINI DEHKORDI M. | Issue Writer Certificate

Keywords

BAKERSQ3

SANS-SERIF">YEASTQ3

CO2Q3

SACCHAROMYCES CEREVISIAEQ3

CONFECTIONARY INDUSTRYQ3

Abstract

In the present study, some industrial active dry yeasts were compared regarding CO2 production which is a factor for determining the fermentation ability. The industrial baking strains of Saccharomyces cerevisiae were isolated from commercial active dry yeast, afterwards the amount of CO2 production was measured in a model liquid dough media using the gas measuring system. The comparison between the amounts of CO2 production by standard and industrial strains of Saccharomyces cerevisiae revealed that rapid CO2 production in moderate sugar medium is the most important phenotype in strains which are suitable for producing the baker's yeast. This method is considered as a fast screening way for strains of Saccharomyces cerevisiae in laboratory scale for the purpose of selecting the optimum strains for producing bakers yeast. The more osmoresistance strains are more active in high sucrose medium. Therefore, these strains are useful for producing baker's yeast in the CONFECTIONARY INDUSTRY. One strain named K, showed appropriate biomass production. This strain had been highly active in high sucrose medium which makes it a good candidate for the production of bakers yeast in bakery and CONFECTIONARY INDUSTRY.

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APA: Copy

GOLABI, M., TAVASSOLI, M., NAHVI, I., & MOBINI DEHKORDI, M.. (2011). THE STUDY OF CO₂ PRODUCTION AND GROWTH RATE IN SUITABLE INDUSTRIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR PRODUCTION OF BAKERS YEAST. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(30 (SPECIAL ISSUE)), 35-44. SID. https://sid.ir/paper/72311/en

Vancouver: Copy

GOLABI M., TAVASSOLI M., NAHVI I., MOBINI DEHKORDI M.. THE STUDY OF CO₂ PRODUCTION AND GROWTH RATE IN SUITABLE INDUSTRIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR PRODUCTION OF BAKERS YEAST. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(30 (SPECIAL ISSUE)):35-44. Available from: https://sid.ir/paper/72311/en

IEEE: Copy

M. GOLABI, M. TAVASSOLI, I. NAHVI, and M. MOBINI DEHKORDI, “THE STUDY OF CO₂ PRODUCTION AND GROWTH RATE IN SUITABLE INDUSTRIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR PRODUCTION OF BAKERS YEAST,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 30 (SPECIAL ISSUE), pp. 35–44, 2011, [Online]. Available: https://sid.ir/paper/72311/en

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