Journal of Food, Agriculture and Environment

Vol 3, Issue 1,2005
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Isolation of baking yeast from naturally fermented pineapple


O. B. Olorunfemi *, F. C. Adetuyi

Recieved Date: 2004-07-18, Accepted Date: 2004-09-29


Two different yeasts suspected to be Saccharomyces were isolated from naturally fermented pineapple (Ananas comosus). The two isolates were grown on formulated media broth containing yeast extract, corn steep liquor and sugar to increase number of the cells. The cells were harvested by centrifugation and used to leaven wheat flour dough before they were baked. When the bread produced were analysed, isolate C possess a considerable leavening ability which can be developed to baking yeast.


Ananas comosus, bread, fermentation, Saccharomyces, yeasts, leavening ability

Journal: Journal of Food, Agriculture and Environment
Year: 2005
Volume: 3
Issue: 1
Category: Food and Health
Pages: 115-117

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