Fermentative capacity of baker's yeast exposed to hyperbaric stress |
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Authors: | Ana F. Campelo Isabel Belo |
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Affiliation: | Centro de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal. |
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Abstract: | Baker's yeast suspensions were incubated at different pressures (from 1 bar to 6 bar) and different gases [air, O(2) and a mixture of 8% (v/v) CO(2), 21% O(2) and N(2)]. Raising the air pressure from 1 bar to 6 bar stimulated cell growth but had no effect on leavening ability or viability of the cells. A 50% reduction of the CO(2) produced in dough occurred with 6 bar O(2) which also stopped growth. The fermentative capacity of the cells was stimulated by the cells exposure to increased CO(2) partial pressure up to 0.48 bar. |
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Keywords: | baker's yeast fermentative capacity hyperbaric stress leavening ability Saccharomyces cerevisiae |
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