The research was carried out during 2015 and 2016 seasons at Arab El-Mulk village,
Banias district, in Tartous Governorate, to study the effect of planting peanut seeds
size (mixture, small, medium and large), and spraying plants with bread yeast
(Saccaromyces serevisiae) concentration of (4%) in three treatments (control, once
and twice), on biological yield (BY), Economic yield (EY) and some physiological
indicators; yield index (YI), Harvest index (HI), crop index (CI) and seed index
(SI). The experiment design was set as split plot in a randomized complete block
with four replications. The seeds size considered the main factor, while spraying
yeast allocated the sub plots. The results showed that seed size caused significant
increases in all of the studied indicators. The large seeds gave better values of (BY)
210 g, (HI) 30.56%, (CI) 44.12%, (SI) 74.85 g, except (EY) compared with mix,
small and med seeds. Also the results showed that there were no significant increase
between mixture and medium seed size in (YE) and (HI), but there was a significant
increase in (BY) and (SI), on the other hand the treatments; spray yeast for once and
twice had significant increases compared to the control, and the twice yeast spraying
gave better values (215.22 g ,63.98 g, 29.64%, 42.37 % and 73.45g ) of (BY , EY
,HI, CI and SI) respectively, compared to the control. The interaction between seeds
size and bread yeast spraying caused a significant increase which achieved 15.78 %
in (BY), 23.99 % in (EY), 9.74 in (HI), 13.68% in (CY) and 7.87g in (SI) compared
to the interaction between untreated treatment and small seeds size.
The research aimed to study the possibility of using sweet sorghum
juice as a substrate to produce Baker’s yeast and optimizing the
temperature and agitation rate to obtain the highest biomass yield by
batch method in beaker flasks then in laborat
ory fermenter.
This study was conducted in privatefarm, using a group of 24 Kids.
the kids were from a twin born and selected directly after weaning.
The Kids were randomally divide into 4 groups and subjected to
similar environmental and nutritional conditions.
The adopted hygienic programme was implemented.
Ten randomized samples of materials were collected from two
places (Damascus, Homs)in Syria for isolation and identification
yeasts. These yeasts were classified morphologically according to
Barnett's and physiologically by API technique .Results
showed
that 6 isolated yeasts were Saccharomyces cerevisiae . These
isolated yeasts were screened to investigate production of biomass.
The results showed that there were differences in the ability of
isolated yeasts to produce biomass. Saccharomyces cerevisiae
isolated from date fruit was best yeast for biomass production.
Humans started to produce the bread for Thousands years ago; they used to prepare the dough by using fermented dough which left for many days before used, so that this fermented dough has been prepared from dough fermented by aerobic microorganisms w
hich can attack the milling wheat.
Recently the Bekar’s yeast Saccharomyces cerevisiae produced in variable type's liquid, dry and soft which used in preparation of
dough. The high cost of yeast production and limited quantity in the emergency and catastrophe conditions and difficulties in delivery to far away places lead to study the production of fermented sourdough instead of soft yeast completely or reduce its quantity relatively.
Many kinds of fermented sourdough have been produced; liquid with moisture content 75%, normal density with moisture content 55% and high density with moisture content 47%, the fermentation's force and rise's force for their different value have been determined which ranged from 3% to 15%.
The results investigated that production of dough from fermented sourdough 3%, 5%, 7%, 9% and 11% produced fermented dough with metabolic productions, which produced Arabic bread without significant changes in characteristics compared to the bread which produced by using 2% soft yeast.
