Influence of dough freezing on Saccharomyces cerevisiae metabolism
2007
Pejin, D.J.,Faculty of Technology, Novi Sad (Serbia) | Dosanovic, I.S.,Faculty of Technology, Novi Sad (Serbia) | Popov, S.D.,Faculty of Technology, Novi Sad (Serbia) | Suturovic, Z.J.,Faculty of Technology, Novi Sad (Serbia) | Rankovic, J.A.,Faculty of Technology, Novi Sad (Serbia) | Dodic, S.N.,Faculty of Technology, Novi Sad (Serbia) | Dodic, J.M.,Faculty of Technology, Novi Sad (Serbia) | Vucurovic, V.M.,Faculty of Technology, Novi Sad (Serbia)
The aim of the research presented in this work was to investigate the possibility of kapa-carragenan use to protect the yeast cells during freezing of dough. The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at - 20 deg C. After defrosting, at room temperature, samples were taken from the surface and the middle part of dough (under aseptic conditions), and the percentage of living Saccharomyces cerevisiae cells was determined. During frozen storage of dough, the number of living Saccharomyces cerevisiae decreased. After 28 days of frozen storage, the percentage of live cells on the surface and inside the dough was 53.1% and 54.95%, respectively. The addition of kapa-carragenan to dough increased the percentage of living cells in the middle part of dough up to 64.63%. Pure cultures, isolated from survival Saccharomyces cerevisiae cells in frozen dough by agar plates method (Koch method), were multiplied in optimal liquid medium for yeasts. The content of cytochromes in Saccharomyces cerevisiae cells was determined by spectrophotometric method. The obtained results showed that the content of cytochromes in survived Saccharomyces cerevisiae cells was not affected by dough freezing process. Growth rate and fermentative activity (Einchor method) were determined in multiplied cells.
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