Submit Manuscript

Pakistan Journal of Biological Sciences

Year: 2013 | Volume: 16 | Issue: 13 | Page No.: 617-623
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 819

Search

Authors

A.N.M. Mamun-Or-Rashid

Biplab Kumar Dash

Md. Nurul Abadin Chowdhury

Momtaz Fatima Waheed

Md. Kamruzzaman Pramanik

Keywords

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°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.
PDF Fulltext XML References Citation

Comments

shahriar mahmud Reply

Nice work .. Hope your success in Biotech field and expecting more up-to-date research work..

Leave a Comment

Your email address will not be published. Required fields are marked *