Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough
Melaku Mekonen Kasegn,
Getachew Tafere Abrha,
Micheale Yifter Weldemichael
et al.
Abstract:Fermentation of cereal-made dough was the primary Ethiopian food for many years. Sourdough is believed to have many beneficial fermenting micro-floras depending on the source of dough and environmental conditions. The study aimed to isolate and characterize yeasts from fermenting cereal dough and evaluate their leavening potential for wheat dough. Morphological and biochemical characterizations such as sugar fermentation, glucose tolerance test, growth at different pH and temperatures, and agitation effect wer… Show more
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