Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory an...

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Autores principales: B, Boboye, I, Dayo-Owoyemi, F. A, Akinyosoye
Formato: Texto
Lenguaje:English
Publicado: Bentham Open 2008
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2593049/
https://www.ncbi.nlm.nih.gov/pubmed/19088921
http://dx.doi.org/10.2174/1874285800802010115
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author B, Boboye
I, Dayo-Owoyemi
F. A, Akinyosoye
author_facet B, Boboye
I, Dayo-Owoyemi
F. A, Akinyosoye
author_sort B, Boboye
collection PubMed
description Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out on leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P<0.05) from that of the dough that lacked yeast.
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spelling pubmed-25930492008-12-16 Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts B, Boboye I, Dayo-Owoyemi F. A, Akinyosoye Open Microbiol J Article Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out on leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P<0.05) from that of the dough that lacked yeast. Bentham Open 2008-09-17 /pmc/articles/PMC2593049/ /pubmed/19088921 http://dx.doi.org/10.2174/1874285800802010115 Text en © Dayo-Owoyemi et al.; Licensee Bentham Open. http://creativecommons.org/licenses/by-nc/3.0/ This is an open access article licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided thework is properly cited.
spellingShingle Article
B, Boboye
I, Dayo-Owoyemi
F. A, Akinyosoye
Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
title Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
title_full Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
title_fullStr Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
title_full_unstemmed Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
title_short Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts
title_sort organoleptic analysis of doughs fermented with yeasts from a nigerian palm wine (elaeis guineensis) and certain commercial yeasts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2593049/
https://www.ncbi.nlm.nih.gov/pubmed/19088921
http://dx.doi.org/10.2174/1874285800802010115
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