Resumen

GALVAGNO, M. A.  y  CERRUTTI, P.. Increase of baking activity of commercial yeasts by application of stress conditions during their propagation. Rev. argent. microbiol. [online]. 2004, vol.36, n.1, pp.41-46. ISSN 0325-7541.

Baking activity determined as CO₂ production of two commercial strains of Saccharomyces cerevisiae could be increased mainly in sweet bread doughs by introducing a “starvation/ pulse feeding” 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 baker‘s yeast industrial production is discussed.

Palabras clave : baker’s yeast; baking activity; starvation/pulses of molasses.

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