Dough Rising Capacity of Bakery Yeast Isolated from Different Wastes.
Student: Chinenye Rita Chukwuekezie (Project, 2025)
Department of Microbiology
Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State
Abstract
The aim of this work was to study the dough leavening potential of bakery yeasts isolated from various waste materials. Fruit wastes were collected from fruit salad vendors at Orie Umuoma while yam and plantain peels were collected from students at the school hostel, Uli in sterile ploytene bags. The wastes were washed, diced, serially diluted and cultured on Yeast extract peptone dextrose agar at 300 C for 48 h. Distinct colonies were isolated and screened for bakery yeast potential. They were subjected to various stress tolerance tests and dough leavening capacity (DLC), then the yeast with the highest DLC was identified based on its morphology and molecular characteristics. The yeast Based on their stress tolerance capability …. were selected for dough leavening capacity (DLC) study. The DLC was recorded at 30 minute intervals and isolate YM2(3) produced the highest rise of 45.5% at 120 mins. YM2(3) was identified as Yarrowia phangngaensis. The result of this work shows that waste materials are good substrates for isolation of bakery yeasts and Yarrowia phangngaensis has potential in the bakery industry.
Keywords
For the full publication, please contact the author directly at: chinenyechukwuekezie8@gmail.com
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