Comparing the efficiency of Epi-Fleuorocence Light Microscopy in investigating activity of bakey yeat (Saccharomyces cerevisiae) with conventional methods

Document Type : Research Paper

Authors

1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz

2 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz

3 Associate Prof. of Plant Organogenesis and Morphogenesis, Department of Horticultural Sciences, University of Tabriz, Tabriz

4 Associate Prof. of Food Hygiene, Faculty of Veterinary Medicine, University of Tabriz, Tabriz

5 Academic staff member, Iran National Standard Research Institute, Karaj, Iran.

Abstract

Activity of three types of commercial bakery yeasts encoded as A-C was investigated by EFLM technique and compared to those of conventional methods such as Gasograph, microbial incubation and breadmaking. Double staining of yeast suspensions with FDA and Evance Blue in EFLM revealed green and red colors for live and dead yeast cells, respectively. Yeast A with the highest number of green (alive) cells (178 counted cells per microscopic image) and yeast B with the lowest number of surviving cells (102 counted cells) achieved the most and the least survival ranks, respectively. The most and least colony forming units (CFU) was obtained for yeast A (15×1010 cfu/mg) and C (12×1010 cfu/mg), respectively in microbial tests. In Gasography method, yeasts A and C produced the highest (163 mL CO2/3h) and lowest (140 mL CO2/3h) gas volumes, respectively. Similarly, in breadmaking tests the highest (132 cm3) and lowest (108 cm3) loaf volumes corresponded to yeasts A and C, respectively. Results indicated that there is a positive correlation between green yeast cells in EFLM, live yeasts in microbial test and the amount of gas produced in gasography analysis, and finally the loaf volume.

Keywords

Main Subjects

References

Autio K., Mattila D. & Sandholm T. (1992). Detection of active yeast cells (Saccharomyces cerevisiae) in frozen dough sections. Applied and Environmental Microbiology, 58: 2153-2157.
Bellidi G., Martin G., Harry D. & John H. (2008). Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough. Journal of Agriculture and Food Chemistry, 56: 9855–9986
Borzani W. (2004). Measurement of the gassing power of bakers' yeast: correlation between the dough volume and the incubation time. Brazilian Archives of Biology and Technology, 47(2):213-217.
Paredeslopez O., Bushuk W. 1982. Development and undevelopment of wheat dough by mixing - microscopic structure and its relations to bread-making quality. Cereal Chemistry, 60: 24-27.
Dobbes M., Peleg, R.E. & Mudgett B. (1982). Some physical characteristics of active dry yeast. Powder Technology, 32: 63 – 69.
Duns F. (1988). Multi fermentation screening system (MFSS): computerized simultaneous evaluation of carbon dioxide production in twenty-four yeasted broths or doughs. Journal of Microbiological Methods, 8:303-314.
Golabi, M., Nahvi, I., Tavasoli, M., Mobini Dehkordi, M. 2010. Assessment of stress resistance of industrial strains of Saccharomyces cerevisiae for designing selection media. Iranian Journal of Nutrition Sciences and Food Technology. 4, 1-8.
Guillermo G., Bellido A., Martin G., Scanlon A. & John H. (2009). Measurement of dough specific volume in chemically leavened dough systems. Journal of Cereal Science, 49: 212–218.
Grula M., Watson M. & Pohl H.A. (1985). Relationship between dough-raising activity of baker's yeast and the fraction of 'vital' cells as determined by methylene blue staining or by dielectrophoresis. Journal of Biological Physics, 13(1):29-32.     
Kasaie Z., Peighambardoust S.H., Dadpour M.R., Moosavy M.H. & Shakuoie Bonab E. (2013). Comparing different methods for evaluating gassing power and fermentation activity of baker's yeast. Journal of Food Research, 22(4):431-442 (In Farsi).
Peighambardoust S.H., Fallah E., Hamer R.J.& van der Goot A.J. (2010a). Aeration of bread dough influenced by different way of processing. Journal of Cereal Science, 51: 89–95. 
Peighambardoust S.H., Dadpour M.R. & Dokouhaki M. (2010b). Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique. Journal of Cereal Science, 51:21-27.
Ranalli G., Iorizzo M., Lustrato G. Zanardini E. and Grazia L. 2002. Effects of low electric treatment on yeast microflora. Journal of Applied Microbiology, 93: 877–883.
Rubenthaler G.L., Finney P.L., Demaray D.E. & Finney K.F. (1980). Gasograph, design, construction, and reproducibility of a sensitive 12-channel gas recording instrument. Cereal Chemistry, 57: 212-216.
Thorn. K. (2016). A quick guide to light microscopy in cell biology. Molecular Biology of the Cell. 27(2): 219–222.
Iranian Journal of Biosystems Engineering
Volume 48, Issue 4
December 2017
Pages 467-474

Files

History

  • Receive Date: 17 April 2017
  • Revise Date: 25 July 2017
  • Accept Date: 16 August 2017

Share

How to cite

Statistics