Dough Raising Capacity of Bakery Yeasts Isolated from Different Wastes.

This project focuses on exploring the dough-raising capacity of bakery yeasts isolated from different waste sources. The primary aim is to investigate and compare the leavening potential of these yeast strains to potentially find new sources of yeast for baking applications. To achieve this, various methods were employed, including the Hydrogen Sulfide (H2S) production test, flocculation test, screening for bakery yeast potentials, sugar fermentation test, and hyperosmotic tolerance test.The Hydrogen Sulfide (H2S) production test involved examining the ability of the isolated yeast strains to produce H2S gas, a characteristic often associated with yeast activity and vitality. The flocculation test assessed the yeast's ability to clump together, a property that can influence its performance in dough leavening. Screening for bakery yeast potentials aimed to identify strains with desirable traits for baking applications, such as high carbon dioxide production and tolerance to stress conditions.The sugar fermentation test evaluated the yeast strains' capacity to metabolize sugars, which is crucial for the production of carbon dioxide gas essential for dough rising. Additionally, the hyperosmotic tolerance test gauged the yeast's ability to survive in high-sugar environments like those encountered in baking processes.From the practical analysis, diverse yeast strains were isolated from different waste sources, showing varying levels of dough-raising capacity. Some strains exhibited robust leavening potential, indicated by their H2S production, flocculation characteristics, and efficient sugar fermentation. These findings suggest the presence of promising bakery yeast candidates among the isolated strains, potentially offering sustainable alternatives for baking industries.the study highlights the importance of exploring unconventional sources for bakery yeast isolation and evaluating their dough-raising capabilities. The results indicate the potential for utilizing yeast strains derived from various wastes for enhancing bakery processes. Further research in this area could lead to the discovery of novel yeast strains with valuable properties for improving dough quality and baking efficiency.