Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation

Food Microbiology

Volumn 39, Issue , 2014, Pages 108-115

  Rezaei, Mohammad N ^a   Dornez, Emmie ^a   Jacobs, Pieter ^a   Parsi, Anali ^a   Verstrepen, Kevin J ^b   Courtin, Christophe M ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Diauxic shift; Dough; Fermentation rate; Organic acids; PH; Physiological phase; Rheofermentometer; Saccharomyces cerevisiae; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE;

ALCOHOL; CARBON DIOXIDE;

ARTICLE; BREAD; CARBOHYDRATE METABOLISM; CITRIC ACID CYCLE; DIAUXIC SHIFT; DOUGH; FERMENTATION; FERMENTATION RATE; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; MICROBIOLOGY; OD(600); OPTICAL DENSITY AT 600 NM; ORGANIC ACIDS; PH; PHYSIOLOGICAL PHASE; RHEOFERMENTOMETER; SACCHAROMYCES CEREVISIAE; TIME; YEAST; YEAST CELLS HARVESTED AT HARVEST POINT X; YEAST PEPTONE DEXTROSE; YEAST PEPTONE SUCROSE; YPD; YPS; YX;

DIAUXIC SHIFT; DOUGH; FERMENTATION RATE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HPLC; OD(600); OPTICAL DENSITY AT 600 NM; ORGANIC ACIDS; PH; PHYSIOLOGICAL PHASE; RHEOFERMENTOMETER; SACCHAROMYCES CEREVISIAE; TCA CYCLE; TRICARBOXYLIC ACID CYCLE; YEAST; YEAST CELLS HARVESTED AT HARVEST POINT X; YEAST PEPTONE DEXTROSE; YEAST PEPTONE SUCROSE; YPD; YPS; YX;

BREAD; CARBOHYDRATE METABOLISM; CARBON DIOXIDE; ETHANOL; FERMENTATION; SACCHAROMYCES CEREVISIAE; TIME FACTORS;

EID: 84890308000     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.11.013     Document Type: Article

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