چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| نویسنده ثبت کننده مقاله | عزیز همایونی راد |
| مرحله جاری مقاله | تایید نهایی |
| دانشکده/مرکز مربوطه | دانشکده تغذیه |
| کد مقاله | 61913 |
| عنوان فارسی مقاله | میکروسکوپ نوری اپی فلورسانس روشی نوین برای ارزیابی فعالیت تخمیری مخمر نانوایی |
| عنوان لاتین مقاله | Epifluorescence Light Microscopy as a New Method for Evaluation of Fermentation Activity of Bakery’s Yeast |
| ناشر | 5 |
| آیا مقاله از طرح تحقیقاتی و یا منتورشیپ استخراج شده است؟ | خیر |
| عنوان نشریه (خارج از لیست فوق) | |
| نوع مقاله | Original Article |
| نحوه ایندکس شدن مقاله | ایندکس شده سطح چهار – ISC - Islamic Science Citation |
| آدرس لینک مقاله/ همایش در شبکه اینترنت | http://jftn.srbiau.ac.ir/article_11244.html |
| Introduction: Technological performance of Bakery’s yeast is closely related to its viability. In order to predict the performance of baker's yeast, observations concerned with accurate and fast detection of viable and nonviable yeast in the fermentation environment is essential. Materials and Methods: In this study, three samples of instant dry yeast were investigated by epifluorescence light microscopy (EFLM) using 0.02 % FDA and 0.1% Evans blue. Gasograph apparatus was employed to measure CO2 produced by the Saccharomyces cerevisiae during fermentation. Microbial tests were carried out in order to count the number of yeasts colonies formed. Bread volume and height were assessed after baking process. Results: Baker’s yeast (A) had the highest number of green cells (177.8±7.36) and baker’s yeast (C) had the lowest number of green cells (102.2±8.97). The number of yeast colonies formed in baker’s yeast (A) was the highest (15×1010 cfu/mg) while the bakery’s yeast (C) was the least (12×1010 cfu/mg). Gasograph test showed that baker’s yeast (A) produced the highest amount of CO2 (163.3± 1.9 ml CO2/3h) and bakery’s yeast (C) produced the lowest amount during fermentation process (139.67±1.6 ml CO2/3h). Bread (A) produced the highest volume (132.22±1.0 cm3) and height (4.72±0.35 cm) while bread (C) had the lowest volume (108.33±6.21 cm3) and height (3.81± 0.3 cm). Conclusion: The tests concerned indicated that high survivability and bioactivity of bakery’s yeast leads to more production of CO2 and higher volume and height of bread. The results showed a direct correlation between the percentage of live yeasts and ability of CO2 production. Utilization of EFLM can help to predict the bakery yeast bioactivity without the need for baking tests. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | دوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Epifluorescence Light Microscopy as a New Method for Evaluation of Fermentation Activity of Bakerys Yeast.pdf | 1396/09/14 | 664352 | دانلود |
