Biochemical studies on some commercial Saccharomyces cerevisiae - Allababidi, Taoufik
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This work aimed: To enhance production of antioxidant from S.cerevisae without affecting bakery properties of cells and production of selenium yeast with keeping the balance between incorporation of selenium and optimal growth without affecting bakery properties of cells. These cells could be added to dough for baking process and increase level antioxidant in bread. So, this work is divided into three main parts: Part I: Propagation and behavior of baker's yeast Part II: Improvement of antioxidants: Part III: Preparation and evaluation of selenium yeast.

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Produktbeschreibung
This work aimed: To enhance production of antioxidant from S.cerevisae without affecting bakery properties of cells and production of selenium yeast with keeping the balance between incorporation of selenium and optimal growth without affecting bakery properties of cells. These cells could be added to dough for baking process and increase level antioxidant in bread. So, this work is divided into three main parts: Part I: Propagation and behavior of baker's yeast Part II: Improvement of antioxidants: Part III: Preparation and evaluation of selenium yeast.
Autorenporträt
Dr. T. Allababidi obtained his PhD in biochemistry from Cairo University. He worked as R & D member at Aleppo Baker's yeast factory. He has worked as a lecturer at Aleppo University, faculty of technology engineering.