A new source of Saccharomyces cerevisiae as a leavening agent in bread making

Z. Noroul Asyikeen, Ma`Aruf Abd. Ghani, Sahilah Abd. Mutalib, Mohd. Khan Ayob, Wan Aida Wan Mustapha

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Megabiodiversity of Malaysian's flora and fauna which include microorganism could be conserved and served as alternative source indigenous yeast, the leavening agent of commercial bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from 30 different local fruits and plant parts as a leavening agent in bread making. The enrichment was carried out by fermenting the plant samples in medium containing Grape Must at 25°C for 10 days following by isolation of tentative yeasts at 30°C for 3 to 5 days. 20 out of 30 samples tested showed the presence of yeasts was then selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the 20 yeast strains examined, 13 strains were identified as S. cerevisiae and potentially used as leavening agent in bread making where 5 strains namely SN3, SMK9, SDB10, SRB11 and SS12 showed better fermentative performance compared to commercial strains. Thus, indicated that the local fruits and plant parts could be the potential source of indigenous S. cerevisiae strains for leavening agent in bread making.

Original languageEnglish
Pages (from-to)967-973
Number of pages7
JournalInternational Food Research Journal
Volume20
Issue number2
Publication statusPublished - 2013

Fingerprint

leavening agents
Bread
breads
Saccharomyces cerevisiae
Yeasts
Fruit
yeasts
Vitis
plant anatomy
grape must
fruits
flora
fauna
microorganisms
sampling

Keywords

  • Bread making
  • Leavening agent
  • Saccharomyces cerevisiae

ASJC Scopus subject areas

  • Food Science

Cite this

A new source of Saccharomyces cerevisiae as a leavening agent in bread making. / Noroul Asyikeen, Z.; Abd. Ghani, Ma`Aruf; Abd. Mutalib, Sahilah; Ayob, Mohd. Khan; Wan Mustapha, Wan Aida.

In: International Food Research Journal, Vol. 20, No. 2, 2013, p. 967-973.

Research output: Contribution to journalArticle

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