Production and Comparison of Indigenous and Commercial Baker ’ s Yeasts

@inproceedings{Azmuda2004ProductionAC,
  title={Production and Comparison of Indigenous and Commercial Baker ’ s Yeasts},
  author={Nafisa Azmuda and Nasrin Jahan and Anisur Rahman Khan},
  year={2004}
}
89 Introduction Baker’s yeast is used to leaven bread throughout the world and it is the type of yeast that people are most familiar with1-2. Commercial baker’s yeasts (Saccharomyces cerevisiae) are mostly used for the fermentation of modern bread making3. These yeast products contain almost 5% contaminating lactic bacteria and these bacteria play an… CONTINUE READING

3 Figures & Tables