Dough Rising Capacity of a Novel Yeast Yarrowia Phangngaensis Isolated from Palmwine as Bakery Yeast Option

The ability of yeast rise dough, enhance texture and sensory properties are highly valued by bakers. The aim of this study was to evaluate dough rising capacity of a novel yeast Yarrowia phangngaensis isolated from palmwine as bakery yeast option. Palmwine samples were collected from different parts of Anambra State. Thirty-five yeast isolate were screened for bakery yeast potentials, selected yeasts were subjected to stress tolerance, optimization of cultural conditions, pathogenicity test, dough leavening capacity, sensory evaluation and toxicology study. The results show that the most suitable yeast was Yarrowia phangngaensis. The optimum growth temperature of the test organisms were 280C and 300C for commercial yeast (CY) and Yarrowia phangngaensis (YP) respectively. Optimum growth time and pH was 72h and 5 respectively for both organisms. Stress tolerance test shows that both yeasts grew optimally at 2% salt concentration. The pathogenicity test on the isolate was negative and the dough leavening capacity of the isolate was appreciable. Maximum Dough Rising Capacity (DRC) of 5.69 and 5 was recorded at 150 h for CY and YP respectively. Statistically, CY shows strong positive correlation while YP shows moderate positive correlation between DRC and time. Albino rats used for toxicology study remained normal till the end of the observation period. YP can be utilized for industrial use.