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Article

Quality parameters and RAPD-PCR differentiation of commercial baker's yeast and hybrid strains.

Journal of food science - 1 Jun 2012

El-Fiky Zaki A, Hassan Gamal M, Emam Ahmed M

Abstract excerpt

Baker's yeast, Saccharomyces cerevisiae, is a key component in bread baking. Total of 12 commercial baker's yeast and 2 hybrid strains were compared using traditional quality parameters. Total of 5 strains with high leavening power and the 2 hybrid strains were selected and evaluated for their alpha-amylase, maltase, glucoamylase enzymes, and compared using random amplified polymorphic DNA (RAPD). The results...

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Identifiers

PMID: 22583100
DOI: 10.1111/j.1750-3841.2012.02690.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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