Effect of culturing methods on biochemical characters of baker's yeast /
Mohammad Aref Marwan Kyyaly
Effect of culturing methods on biochemical characters of baker's yeast / تأثير طرق الزراعة على الخواص الكيميائية الحيوية لخميرة الخبز Mohammad Aref Marwan Kyyaly ; Supervised Hamdy Mahmoud Hassanein , Elshahat Ramadan , Mervat Elsayed - Cairo : Mohammad Aref Marwan Kyyaly , 2009 - 130 Leaves : charts ; 30cm
Thesis (Ph.D.) - Cairo University - Faculty of Science - Department of Biochemistry
Seven yeast preparations were isolated from different commercially available baker's yeast products. These yeasts belonged to S. cerevisiae. Yeast cells were prepared and treated with malic acid, succinic acid, citric acid and glycerol at pH values of 4.5 and 7.5. The pretreatment of yeast cells with organic acids and glycerol improved the leavening ability of yeast cells
Baker's yeast quality Continuous cultivation Stress
Effect of culturing methods on biochemical characters of baker's yeast / تأثير طرق الزراعة على الخواص الكيميائية الحيوية لخميرة الخبز Mohammad Aref Marwan Kyyaly ; Supervised Hamdy Mahmoud Hassanein , Elshahat Ramadan , Mervat Elsayed - Cairo : Mohammad Aref Marwan Kyyaly , 2009 - 130 Leaves : charts ; 30cm
Thesis (Ph.D.) - Cairo University - Faculty of Science - Department of Biochemistry
Seven yeast preparations were isolated from different commercially available baker's yeast products. These yeasts belonged to S. cerevisiae. Yeast cells were prepared and treated with malic acid, succinic acid, citric acid and glycerol at pH values of 4.5 and 7.5. The pretreatment of yeast cells with organic acids and glycerol improved the leavening ability of yeast cells
Baker's yeast quality Continuous cultivation Stress