engleski

Changes in lipid composition during low temperature storage of baker's yeast

Baker's yeast is widely used not only for daily fresh bakery products, but also in the production of frozen dough. It demands the usage of freezing/thawing resistant strains that can adapt to stress evoked by low temperature and preserve their fermentative performance, which is closely related to the lipid composition of the yeast cells. In order to determine the effect of low temperature on the lipids of baker's yeast during storage, we have analysed commercial baker's yeast of Saccharomyces cerevisiae strain fresh (before storage), maintained at 4oC (7 and 14 days) and -20oC (7, 14 and 120 days). The obtained results suggest that the analysed baker's yeast has a high capability of adapting to low temperatures partially by changing the lipid composition, which among the other makes it a freeze-tolerant strain and therefore suitable for the production of frozen dough.

baker's yeast ; lipid ; fatty acids

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