Volume 2, Issue 1, February 2017, Page: 12-17
Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening
Balarabe Musa Maryam, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Sani Sambo Datsugwai Mohammed, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Orukotan Abimbola Ayodeji, Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Received: Oct. 28, 2016;       Accepted: Dec. 1, 2016;       Published: Jan. 10, 2017
DOI: 10.11648/j.ijmb.20170201.13      View  2750      Downloads  135
Baker’s yeast is one of the most essential imported ingredients in baking industries/bakery in Nigeria. Yeast as a common organism in our environment, there is a greater possibility to recover and identify baker’s yeast from various indigenous sources. This study was focused on isolating, identifying and assessing the dough fermenting abilities of yeasts from various indigenous sources which can potentially be employed as a leavening agent. Differential test were applied including cultural, morphological and biochemical characteristics (using API20C AUX Kit (BioMeriux), which facilitated the identification of the yeasts to specie level. The isolates were subjected to baking potency test; ethanol tolerance test, hydrogen sulphide (H2S) production test, temperature tolerance test, flocculation test (effect of shaking) and leavening action on bread dough. Thirteen (13) yeasts were isolated from sweet orange (Citrus sinensis), pineapple (Ananas comosus) and palm wine. These isolates belong to the genera of Candida, Rhodotorula, Kodamaea and Cryptococcus. Four yeast Species namely; Candida colliculosa, Candida krusei, Rhodotorula mucilagnosa and Rhodotorula minuta were used to ferment wheat flour dough in order to determine their individual fermentative abilities where Rhodotorula minuta and Rhodotorula mucilagnosa showed better performance compared to commercial yeast. Thus indicates that the local fruit could be a potential source of indigenous yeast species for leavening agent in bread making.
Fermentative Potency, Leavening Ability, Yeast, Citrus Sinensis and Ananas Comosus
To cite this article
Balarabe Musa Maryam, Sani Sambo Datsugwai Mohammed, Orukotan Abimbola Ayodeji, Screening of Fermentative Potency of Yeast Isolates from Indigenous Sources for Dough Leavening, International Journal of Microbiology and Biotechnology. Vol. 2, No. 1, 2017, pp. 12-17. doi: 10.11648/j.ijmb.20170201.13
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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