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Isolation and Characterization of Potential Starter Yeasts from Traditional Moroccan Sourdoughs
( Mouna Aouine ),( Asmae Misbah ),( Soumya Elabed ),( Abdelatif Haggoud ),( Iraqui Houssaini Mohammed ),( Saad Ibnsouda Koraichi ) 한국미생물 · 생명공학회 2021 한국미생물·생명공학회지 Vol.49 No.4
The increasing demand for baked products has given a boost to research on isolation and selection of novel yeast strains with improved leavening activity. Twelve sourdough samples were collected from several localities of the Fez region in Morocco. The pH and total titratable acidity (TTA) values of these samples varied from 3.03-4.63 and 14-17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Out of all isolates, four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed highest specific volumes of 4.69, 4.55, 4.35 and 4.1 ㎤/g, respectively. These strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperatures, and low pH conditions. K. marxianus showed higher resistance than the S. cerevisiae. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starters for bread preparation.
Antioxidant System and Chlorophyll Fluorescence in Argania Spinosa under Drought Stress
Abdelghani Chakhchar,Mouna Lamaoui,Imane Bensalah,Abderrahim Ferradous,Said Wahbi,Abdelhamid El Moousadik,Saad Ibnsouda Koraichi,Abdelkarim Filali-Maltouf,Cherkaoui El Modafar 한국토양비료학회 2014 한국토양비료학회 학술발표회 초록집 Vol.2014 No.6