A comparative study on different methods for the evaluation of baker’s yeast bioactivity

Figures & data

Table 1. Mean values of wheat flour properties.

Moisture content	Ash	Wet gluten	Zeleny sedimentation
12.7 ± 0.01	0.58 ± 0.01	22.12 ± 0.01	23.6 ± 0.02

Figure 1. The effect of yeasts type on the gas production volume (mL/3 h). Different letters indicate a significant difference (p < 0.05) between the treatments.

Figure 2. The effect of yeasts type on the gas production pressure (mbar/3 h). Different letters indicate a significant difference (p < 0.05) between the treatments.

Figure 3. Live yeasts in yeast–water suspention shown in epifluorescence light microscopy after staining with FDA. Magnification: × 10.

Table 2. Pearson’s simple correlation between all of the tests.

Test name	Henry simon	Gasography	Microbial test	Epifluorescence light microscopy	Bread volume
Gasography	0.98***
Microbial test	0.96**	0.97**
Epifluorescence light microscopy	0.95**	0.95**	0.97**
Bread volume	0.94**	0.97**	0.97***	0.96**
Bread height	0.95**	0.96**	0.94**	0.95**	0.98***

***Significant level of 0.001. **Significant level of 0.01. *Significant level of 0.01. Ns: non-significant.