A note on the leavening activity of yeasts isolated from Nigerian palm wine

Okagbue, R. N.

doi:10.1111/j.1365-2672.1988.tb03380.x

Cited by 15 publications

(10 citation statements)

References 11 publications

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“…The relationship among these strains coincided with the previous observation that strains S2, S11, J1 and J4, and strains J6 and S6 could be divided into two distinct groups (Sujaya et al, 2004). Table 1 have weak maltose fermentation ability (Bell et al, 2001;Okagbue, 1988), as maltose is a sugar that yeast cells tend to encounter under special conditions. Baking and brewing strains have been selected based on the individual processes, which may require rapid utilization of maltose derived from the substrate, thereby resulting in higher maltose fermentation ability (Jensen, 1998).…”

Section: Methodssupporting

confidence: 86%

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

Sujaya

Mikumo

Orikasa

et al. 2011

FSTR

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Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO 2 production from sponge dough without addition of sugar and consumed fermentable sugar within 2.5 h. When baking tests were conducted, strain S-10 and commercial baking strain HP 216 yielded comparable products by the straight-dough and sponge-dough methods.

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Section: Methodssupporting

confidence: 86%

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

Sujaya

Mikumo

Orikasa

et al. 2011

FSTR

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“…The strains used for commercial baker's yeast have been domesticated for a long period and have been subjected to selection, mutation, or hybridization to improve leavening ability, resulting in the acquisition of rapid fermentation ability of sucrose and maltose and high osmotolerance. Yeasts fermenting sugars are frequently isolated from their natural habitat, but even those classified as S. cerevisiae usually lack the above characteristics (Bell et al, 2001;Okagbue, 1988).…”

Section: Introductionmentioning

confidence: 99%

Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene

Oda

Mikumo

Tajima

et al. 2010

FSTR

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The yeast strain AK 46 was isolated from dough containing fermented cherry fruits and identified as Saccharomyces cerevisiae. The nucleotide sequence of the rDNA spacer region from this strain coincided with those from the yeasts used for the production of whisky, wine, and bread. In a comparison with six baking strains, strain AK 46 possessed less leavening ability in dough with and without addition of 5% sucrose (based on the weight of flour) but a high ability in sweet dough containing 30% sucrose. The activities of the two enzymes α-glucosidase and invertase, which are related to dough fermentation, were lower than those in the other strains. A baking test showed that strain AK 46 was applicable for breadmaking using the straight dough and sponge dough methods. Strain AK 46 carried only SUC2, which is one of multiple genes encoding invertase, in contrast to the other baking strains, and its sequences diverged from those of the corresponding gene from a representative laboratory strain. Southern hybridization of genomic DNA, using the SUC2 gene as the probe, readily discriminated strain AK 46 and other strains. These observations indicate that strain AK 46 is a wild strain possessing breadmaking properties.

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“…The potential of palm wine yeast to aid industrial fermentation has opened up new horizons in recent years. This can be shown by the fact that yeast isolated from the beverage has been tested for its ability to be effectively used as a brewery and winery yeast (Opara et al 1986; Okagbue 1988). In all of these works, the pivot lies in the ability of the yeast to act on the substrate, sugar, to form alcohol.…”

Section: Introductionmentioning

confidence: 99%

The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain

Onwuka

Awam

2001

Food Serv Technol

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Musa species (banana, cooking banana and plantain) were bought from a market in Umuahia Abia State, Nigeria. Samples were chemically analysed and subsequently used in wine production by conventional methods of must preparation, filtration, primary and secondary fermentation (with baker’s yeast as inoculum), pasteurization and bottling. Physical–chemical properties and microbial content were monitored during the process. Sensory characteristics of the Musa wines were evaluated. The Musa species were found to have a fermentable sugar level of 18.81–23.57%. The wines produced showed an alcohol content of 9.96–11.25, brix (scale of densities used in the sugar industry) level 8.00–8.15, ash 0.32–0.45, and titratable acidity 1.00–1.108. Sensory evaluation indicated a significant difference in taste, colour and general acceptability at P < 0.05 among the wines. Potential opportunities exist to develop and produce local fruit wines for consumption by both the domestic market and tourists.

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A note on the leavening activity of yeasts isolated from Nigerian palm wine

Cited by 15 publications

References 11 publications

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene

The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain

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