Aumento de la actividad panificante de levaduras comerciales por aplicación de condiciones de estrés durante su propagación. / [Increase of rising activity of commercial yeasts by application of stress conditions during their propagation]

ABSTRACT

Rising activity determined as CO2 production of two commercial strains of Saccharomyces cerevisiae could be increased mainly in sweet bread doughs by introducing a [quot ]starvation/pulse feeding[quot ] schedule of sugar cane molasses during a fed-batch propagation. Such increase was strain dependent. Except for the trehalose intracellular level, other traits related to the yeast industrial performance were unaffected. Applicability of method for bakers yeast industrial production is discussed.