The objectives of this study were to clarify whether the wild yeast isolated from fruits and humus is suitable for bread making. Using colony PCR, assimilation of carbohydrate and 18S rRNA sequencing, seven strains from among 70 samples were identified as Saccharomyces cerevisiae. The ethanol and CO2 production by the 10-2 wild yeast strain were highest among the strains. The pH and utilized glucose of all strains were pH 3.00-3.60 and 99.99%, respectively. The total acid content of the 9-3 culture was the highest (82.7 mg/100 ml) among the seven strains. The acetic acid contents of 9-3 and 10-2 cultures were 56.8 mg/100 ml and 56.3 mg/100 ml, respectively. Our finding showed that the 9-3 and 10-2 strain isolated from fruits have abilities of fermentation suitable for bread making.
KOMATSUZAKI, N. (2016). Characteristics of Saccharomyces cerevisiae isolated from fruits and humus: Their suitability for bread making. Progress in Biological Sciences, 6(1), 55-63. doi: 10.22059/pbs.2016.59008
MLA
Noriko KOMATSUZAKI. "Characteristics of Saccharomyces cerevisiae isolated from fruits and humus: Their suitability for bread making". Progress in Biological Sciences, 6, 1, 2016, 55-63. doi: 10.22059/pbs.2016.59008
HARVARD
KOMATSUZAKI, N. (2016). 'Characteristics of Saccharomyces cerevisiae isolated from fruits and humus: Their suitability for bread making', Progress in Biological Sciences, 6(1), pp. 55-63. doi: 10.22059/pbs.2016.59008
VANCOUVER
KOMATSUZAKI, N. Characteristics of Saccharomyces cerevisiae isolated from fruits and humus: Their suitability for bread making. Progress in Biological Sciences, 2016; 6(1): 55-63. doi: 10.22059/pbs.2016.59008
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