Logo
 

Abertay Research Collections >
School of Science, Engineering & Technology >
Science Engineering & Technology Collection >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/394

View Statistics
Title: Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids
Authors: Peres, Maristela F. S.
Tininis, Claudia R. C. S.
Souza, Crisla S.
Walker, Graeme M.
Laluce, Cecilia
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Bread dough fermentation
Glycerol-3-phosphate dehydrogenase
Maltase
Total protein
Trehalose
Weak organic acids
Issue Date: Jun-2005
Publisher: Springer Netherlands
Type: Journal Article
Refereed: peer-reviewed
Rights: Published version (c)Springer Netherlands, available from DOI: 10.1007/s11274-004-3136-x
Citation: Peres, M.F.S., et al. 2005. Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids. World Journal of Microbiology and Biotechnology. 21(4): pp.537-543. Available at DOI: 10.1007/s11274-004-3136-x
Abstract: The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell’s pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 °C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. On the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.
URI: http://hdl.handle.net/10373/394
ISSN: 1573-0972
Appears in Collections:Science Engineering & Technology Collection

Files in This Item:

There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback