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KMID : 0613820130230020222
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Journal of Life Science
2013 Volume.23 No. 2 p.222 ~ p.227
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Leavening Ability of the Isolate Saccharomyces cerevisiae MF10003 in Bakery Dough
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Oh Jung-Suk
Min Eung-Ki
Ahn Chang-Hyun
Han Yeong-Hwan
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Abstract
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An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in CO₂ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, CO₂ was produced in 4 hr.
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KEYWORD
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Bakery yeast, CO₂ production, dough, leavening ability, Saccharomyces cerevisiae
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