In this work microbial growth and metabolism of Saccharomyces cerevisiae from three different strains in a bread dough system were investigated by means of SETARAM C80D twin calorimeter in isothermal conditions at various temperatures. The overall calorimetric signal accounts for two main contributions, namely oxidative and anaerobic degradation of substrate. Parallel measurements of the biomass growth N(t), the substrate (maltose) consumption, fermentation gases (CO2) production, dough volume increase, were also performed. Differences were observed between the three yeasts both in the metabolic energetics and growth and metabolism kinetics.
Calorimetric characterization of different yeast strains in doughs / M. Riva, D. Fessas, L. Franzetti, A. Schiraldi. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1388-6150. - 1998:52(1998), pp. 753-764.
Calorimetric characterization of different yeast strains in doughs
M. RivaPrimo
;D. FessasSecondo
;L. FranzettiPenultimo
;A. SchiraldiUltimo
1998
Abstract
In this work microbial growth and metabolism of Saccharomyces cerevisiae from three different strains in a bread dough system were investigated by means of SETARAM C80D twin calorimeter in isothermal conditions at various temperatures. The overall calorimetric signal accounts for two main contributions, namely oxidative and anaerobic degradation of substrate. Parallel measurements of the biomass growth N(t), the substrate (maltose) consumption, fermentation gases (CO2) production, dough volume increase, were also performed. Differences were observed between the three yeasts both in the metabolic energetics and growth and metabolism kinetics.
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