Articles
| Open Access |
DOI: Creation And Examination Of Indigenous And Business Dough Puncher's Yeasts
K. G. Malek, I. Rahman , Department Of Microbiology, Rajshahi Agriculture Institute, BangladeshAbstract
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.
Keywords
Pastry specialist's yeast, Saccharomyces cerevisiae,
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