suzie at inet.net.nz
Tue Feb 1 00:04:19 EST 2000
Well for a start, the species of yeast added to the bread is Saccharomyces
cerevisiae. This is standard bakers yeast. This would probably make up the main
component of organisms within bread.
There would be some bacteria from the handling of baked goods, such as
Staphylococcus and Streptococcus.
There might also be some fungi, probably from spores in the air. Also some
bacteria, from surfaces on which it is placed.
Hope this helps,
Tim Marsh wrote:
> Can anyone help,
> I am trying to find information about the microbiological characteristics of
> bread and hotplate goods (eg, crumpets and pancakes): what organisms are
> most commonly found in bakeries; good practice for bakery production; how to
> identify the various bacteria / yeast / mould and so on.
> If anyone can point me in the right direction I would be a happy bunny!
> Many thanks,
bread is Saccharomyces cerevisiae.
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