★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★Open research. Global perspectives.
editor@theamericanjournals.comPublisher Home ↗
Horticulture OPEN ACCESS

Creation And Examination Of Indigenous And Business Dough Puncher's Yeasts

K. G. Malek, I. Rahman
Department Of Microbiology, Rajshahi Agriculture Institute, Bangladesh
DOI Crossref DOI 10.37547/tajhfr/Volume02Issue06-03
tajhfr 2020
VOL. 2 / NO. 06 JUNE
FULL TEXT PP. 11-14
DOWNLOAD PDF

View all articles in this issue ↗

VOLUME 2
ISSUE 06
YEAR 2020
PAGES 11-14
RESEARCH OVERVIEW

Abstract

A similar examination on the attributes, creation and raising activity of two indigenous
(confine FR-1 and DP-4) and three business dough puncher's yeasts (Saccharomyces
cerevisiae strain FT, FP-1 and FP-2) was completed in research facility scale. The indigenous
bread cook's yeasts, FR-1 and DP-4, were segregated from aged rice and disintegrated
pineapple and they were hypothetically recognized as Saccharomyces cerevisiae and
Saccharomyces species separately. Among these five yeast confines, FR-1, FT, FP-1 and FP-2
were discovered comparable in morphological and social attributes. The impact of
physicochemical properties on the development and creation of cell mass was contemplated.

RESEARCH TOPICS

Keywords

Pastry specialist's yeast Saccharomyces cerevisiae,
SOURCES & SCHOLARSHIP

References

  1. Gomez, 1995. Creation of dough puncher's yeast. In Exhaustive Biotechnology, Vol 4, pp
  2. -255.
  3. L., Quddus, M.A. and Shah-e-Alam, M 1993. In Yeasts Attributes and Distinguishing proof,
  4. pp 211-235.
  5. M.M., Kade. 1980. Studies on the biology of yeasts. Preparing Ind J. 5: 418-422.
  6. Shipe, E.R. and Wallace, S.U,1996, The organism as a wellspring of food. Ann Fire up
  7. Microbiol. 20: 27-66.
  8. Ahmad, M.R. and Grami, A. 2001.. Microbiology of bread making. In Microbiology of Aged
  9. Nourishments, Vol 4, pp 159-162