Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids

Maristela F. S. Peres, Claudia R. C. S. Tininis, Crisla S. Souza, Graeme M. Walker, Cecilia Laluce

Research output: Contribution to journalArticle

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Abstract

The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell’s pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 °C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. On the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.
Original languageEnglish
Pages (from-to)537-543
Number of pages7
JournalWorld Journal of Microbiology and Biotechnology
Volume21
Issue number4
DOIs
StatePublished - Jun 2005

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Succinates
Saccharomyces cerevisiae
Yeasts
Acids
Citric Acid
Glycerolphosphate Dehydrogenase
Trehalose
alpha-Glucosidases
Bread
Succinic Acid
Glycerol
Proteins

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Peres, Maristela F. S.; Tininis, Claudia R. C. S.; Souza, Crisla S.; Walker, Graeme M.; Laluce, Cecilia / Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids.

In: World Journal of Microbiology and Biotechnology, Vol. 21, No. 4, 06.2005, p. 537-543.

Research output: Contribution to journalArticle

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title = "Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids",
abstract = "The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell’s pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 °C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. On the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.",
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Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids. / Peres, Maristela F. S.; Tininis, Claudia R. C. S.; Souza, Crisla S.; Walker, Graeme M.; Laluce, Cecilia.

In: World Journal of Microbiology and Biotechnology, Vol. 21, No. 4, 06.2005, p. 537-543.

Research output: Contribution to journalArticle

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AU - Peres,Maristela F. S.

AU - Tininis,Claudia R. C. S.

AU - Souza,Crisla S.

AU - Walker,Graeme M.

AU - Laluce,Cecilia

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N2 - The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell’s pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 °C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. On the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.

AB - The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell’s pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 °C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. On the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.

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