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

Abstract

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.

The selection and the Growth Condition Optimization of Ethanol‐Producing Microbes Isolated from Ragi Tapai

“…Ragi tapai is a dry starter culture made from rice flour, spices, and water or sugarcane juice/extract [9,10]. Various amylolytic and fermentative microbes have been isolated from various brands of ragi tapai acquired from various places and markets, such as Amylomyces rouxii, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, Saccharomyces cerevisiae and some lactic acid bacteria Pediococcus pentosaceus, Lactobacillus plantarum, and L. fermentum [10][11][12]. Studies from the Philippines, Malaysia, Thailand, and Vietnam found similar microbial species in the inoculum of tapai [10].…”

A 2-Deoxyglucose-Resistant Mutant of Saccharomyces cerevisiae Shows Enhanced Maltose Fermentative Ability by the Activation of MAL Genes

“…Baker’s yeast plays an important role in fermentation for the expansion of bread dough; the production of CO 2 , organic acids and esters by yeast improves dough texture. The identification and characterization of numerous yeast strains [ 1 ] have indicated Saccharomyces cerevisiae as the main species used in industrial bread production. The primary ingredient of dough is starch, which is hydrolyzed to maltose by the activity of enzymes such as amylase.…”