Figure 4. Fermentation tests of wheat flour dough by yeast isolates after 5 hours of incubation: a) From left to right: positive control, S18P1isolate, negative control; b) From left to right: positive control, S20P2 isolate, negative control


Characterization of Saccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo

Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A., Limingui Polo C.

American Journal of Food Science and Technology. 2019, 7(6), 205-214 doi:10.12691/ajfst-7-6-7