EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).
El-Shimi, N., Ihab, A., Saad, M., Abdel-Rhaman, G. (2009). EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).. EKB Journal Management System, 34(8), 8891-8901. doi: 10.21608/jfds.2009.115805
Nagwa M. El-Shimi; A. M. Ihab; M. M. Saad; G. N. Abdel-Rhaman. "EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).". EKB Journal Management System, 34, 8, 2009, 8891-8901. doi: 10.21608/jfds.2009.115805
El-Shimi, N., Ihab, A., Saad, M., Abdel-Rhaman, G. (2009). 'EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).', EKB Journal Management System, 34(8), pp. 8891-8901. doi: 10.21608/jfds.2009.115805
El-Shimi, N., Ihab, A., Saad, M., Abdel-Rhaman, G. EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).. EKB Journal Management System, 2009; 34(8): 8891-8901. doi: 10.21608/jfds.2009.115805

EFFECTS OF CU, MN, PB AND CD ON THE TECHNOLOGICAL PROPERTIES OF BAKER'S YEAST (IN VITRO STUDY).

Journal of Food and Dairy Sciences
Article 13, Volume 34, Issue 8, August 2009, Page 8891-8901  XML PDF (412.9 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115805
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Authors
Nagwa M. El-Shimi1; A. M. Ihab1; M. M. Saad2; G. N. Abdel-Rhaman2
1Food Science Dept., Faculty of Agric., Cairo University, Giza, Egypt
2Dept. of Food Toxicology and Contaminants, National Res. Center, Dokki, Giza, Egypt
Abstract
Effect of different concentrations of heavy metals (Cu, Mn, Pb and Cd) on four parameters of baker's yeast (yield, total viable cells, protein content and fermentation power) representing their technological properties were tested. Increasing the concentrations of Cu up to 2 ppm and Mn up to 20-25 ppm, increased the studied parameters, while higher concentrations of both elements resulted in a negative effect of these parameters. On the other hand, the presence of Pb or Cd in growth medium decreased baker's yeast properties, this effect was increased as the Pb or Cd increased. Above all, as a conclusion Pb and Cd were classified as toxic metals for yeast growth at any concentration, meanwhile the optimum concentrations of Cu and Mn in growth medium of baker's yeast which gave the highest level of all parameters were 2 and 20-25 ppm, respectively.  
Keywords
Baker's; Saccharomyces cerevisiae; copper; manganese; lead; cadmium; yield; total viable cells; protein content and fermentation power
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