Viability of Commercial “Household” Yeast Preparations

Bui, K.; Ingledew, W. M.

doi:10.1016/s0315-5463(72)74116-4

Cited by 7 publications

(2 citation statements)

References 2 publications

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“…Moisture content and dry matter content were calculated for each sample. For this purpose, 3 g of each sample were weighed in desiccated, pre‐tared aluminum foil pans and then dried at 102 ± 2 °C to constant weight (about 24 h), cooled in desiccators, and reweighed (Bui and Ingledew ).…”

Section: Methodsmentioning

confidence: 99%

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Reale

Renzo

Succi

et al. 2013

Journal of Food Science

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This study assessed the levels of microbial contaminants in liquid, compressed and dry commercial baker's yeasts used as starters in breadmaking. Eumycetes, Enterobacteriaceae, total and fecal coliforms, Bacillus spp., and lactic acid bacteria (LAB), in particular enterococci, were quantified. Results obtained in this study highlighted that baker's yeast could represent a potential vehicle of spoilage and undesirable microorganisms into the baking environment, even if these do not influence the leavening activity in the dough, as ascertained by rheofermentometer analysis. Different microbial groups, such as spore-forming bacteria and moulds, were found in baker's yeast starters. Moreover, different species of LAB, which are considered the main contaminants in large-scale yeast fermentations, were isolated and identified by Denaturing Gradient Gel Electrophoresis (DGGE) and 16S rDNA sequencing. The most recurrent species were Lactobacillus plantarum, Enterococcus faecalis, and Enterococcus durans, isolated from both compressed and dry starters, whereas strains belonging to Leuconostoc and Pediococcus genera were found only in dry ones. Nested-Polymerase Chain Reaction (Nested-PCR) and Randomly Amplified Polymorphic DNA-PCR (RAPD-PCR) were also used to highlight the biodiversity of the different commercial yeast strains, and to ascertain the culture purity.

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Section: Methodsmentioning

confidence: 99%

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Reale

Renzo

Succi

et al. 2013

Journal of Food Science

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“…More expensive than fresh baker's yeast, large differences in the gassing power of active dry yeast have been reported depending on the commercial source (Bui & Ingledew, ; Gélinas & McKinnon, ; Lewis et al., ; Nasr, Zaky, & Daw, ; Oyaas et al., ; Stacey, ). For example, commercial dry yeast for bread making varied widely in moisture content, from 5.8% to 9.3%, and the number of viable cells and bacterial contaminants (Bui & Ingledew, ). This is likely to affect the quality of the finished products and has been attributed to differences in manufacturing methods, which are kept confidential (Lewis et al., ).…”

Section: Impact On Fermented Foodsmentioning

confidence: 99%

Active Dry Yeast: Lessons from Patents and Science

Gélinas

2019

Comp Rev Food Sci Food Safe

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In the production of fermented foods, long‐term preservation of the activity of microbial starters is a critical issue. The aim of this review was to determine key challenges in the production and use of active dry yeast over time and to compare statistics on letters patent for inventions and applied scientific articles as indicators of technological evolution. The review covers 280 original patent specifications and 212 applied scientific articles issued between 1796 and 2018, not including documents in basic science or without obvious application in fermented foods. The main subject matter was baking and the other entries applied to wine and, to a lesser extent, beer and spirits. Very popular in patents granted in the 19th century until about 1935 but ignored in the scientific literature, dehydrated yeast preparations often consisted of wet biomass concentrates mixed with large amounts of water‐absorbing agents. Long‐term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions. Since the 1990s, both inventors and scientists have mainly targeted yeast cells protection during rehydration, a most critical factor. Proper review of the scientific literature would be incomplete unless it includes patents, a much ignored but relevant source of information.

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Metabolic acclimatization: preparing active dry yeast for fuel ethanol production

Bellissimi

Ingledew

2005

Process Biochemistry

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Viability of Commercial “Household” Yeast Preparations

Cited by 7 publications

References 2 publications

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Active Dry Yeast: Lessons from Patents and Science

Metabolic acclimatization: preparing active dry yeast for fuel ethanol production

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