"THE IMPACT OF USING BAKERS YEAST ON YIELD OF SPRING ONION IN SITIO BULAGHAW

CAPUAL ISLAND OMAR SULU".

NURFAIDA SALIDDIN

An undergraduate Thesis Submitted to the faculty of the college of

Agriculture Sulu State College

In partial fulfillment of the

Requirements for the

Degree of

Bachelor of Science in Agriculture

(Agronomy)

FEBRUARY , 2024
 CHAPTER I

INTRODUCTION

Background of the study

Baker’s yeast (Saccharomyces cerevisiae) is still one of the most important fermentation

product based on the volume of sales and its use for bread-making. New products with better

and sophisticated properties that can grow easily on cheap substrates make the search for new

and improved industrial strains a promising talk. The present study was envisaged to utilize

easily available agro-industrial wastes for biomass production of the yeast isolate (FJ1) having

some industrially important attributes (high trehalose content and freeze tolerance) and to

compare this isolate with the commercial yeast strains. Seven commercially available Baker’s

yeasts formulations procured from local market were screened for their microbiological

contaminants and were compared w.r.t morphological, physiological and biochemical

characteristics with a laboratory isolate (FJ1). Freeze tolerance of all these yeast isolate was

studied upto 90 days, whereby, freeze tolerance of FJ1 was comparable with the commercial

strain (Allinson). Allinson yeast showed maximum assimilation of maltose which is the main

sugar available for fermentation in flour.

Baker’s yeast as it is commonly said has a long history of safe use in food (Tucker and Woods

1995) and is used as a leavening agent which is an aerobic process whose efficiency is strongly

dependent on the transfer of oxygen and nutrients to the microorganisms, as it converts

fermentable sugars present in the dough into carbon dioxide and ethanol. Fermentation leads

to improvement in technological, nutritional and organoleptic properties of cereal-based

products. As industrialization increased the manufacture of fermented products, the demand of

yeast has grown exponentially.

Two main types of baker’s yeast are produced, compressed (cream) yeast and dry yeast. Of the

total production, approximately 85 percent of the yeast is compressed (cream) yeast, and the

remaining 15 percent is dry yeast. Compressed and dry yeasts are produced in a similar

manner, but dry yeasts are developed from a different yeast strain and are dried after

processing. Around 0.4 million metric tons of yeast biomass, including 0.2 million tons baker's

yeast alone, are produced each year worldwide. In the last few decades, the yeast biomass

production industry has adopted several advanced approaches to traditional technological tools

with a view to studying physiology, biochemistry and gene expression of yeast cells during

biomass growth and processing (G´elinas 2012).

At present, yeast producers face new challenges according to the baking technology trends and

costly processes involved. New products with better and sophisticated properties make the

search for new and improved industrial strains a promising task. The frozen dough has also

been paid increasing attention in the baking industry. Baker’s yeast strains with freeze-tolerant

ability have been isolated and screened from natural sources (Hahn and Kawai 1990, Almeida

and Pais 1996a). Thereby, apart from reducing the cost of production and gaining insight on the

efficiency of biomass, it becomes an additional area for finding frozen dough technology

improvements. Manufacturers of baker’s yeast are in constant pursuit of strains with improved

dough-rising properties and capacity to retain fermentative ability during storage at a low

temperature in order to meet baking industry requirements

Statement of the problem

1. Which of the impact of Baker yeast gives better yield of spring onions ?

2. Which of the different impact of baker yeast the highest yield of spring onions?

3. Is there any significant evaluation which impact of baker yeast gives the highest yield of

spring onions?

Objective of the study

1. To determine the impact of different of baker yeast on the yield of spring onions.

2. To know which of the different impact of baker yeast produce a better development on the

yield of spring onions.

3. To evaluate which impact of baker yeast possess gives the highest yield of spring onions.

Significant of the study

This research "The impact of using bakers yeast on yield of spring onion in sitio Bulaghaw

capual island Omar Sulu." Provide important knowledge to the farmers and other researchers.

This research contains information that can give an idealistic and more efficient ways in farming

technology to have more harvest.

Scope and Limitation of the study

The study focus basically on the response of "The impact of using bakers yeast on yield of

spring onion in sitio Bulaghaw capual island Omar Sulu." Changes in the yield and development

will determine and the quality and quantity of the plant

CHAPTER II
 Review of Related Literature

The function of yeast in bread making (which is considered as staple food for a large section of

world’s population) cannot be successfully replaced by any other ingredient. Thus it is a vital

component of the baking trade (Nasr and Zaky 2011) and it becomes necessary to study the

factors controlling the production of biomass and various other enzymatic reactions in order to

determine the optimum conditions for its profitable production. It is generally known that

Saccharomyces cerevisiae species tends to metabolize glucose glycolytically under glucose

excess even in fully aerobic conditions producing ethanol, a phenomenon known as the

Crabtree effect (Dynesen et al 1998). Despite this, biomass formation can be achieved by

different metabolic pathways (Frick and Wittmann 2005) and biomass yield on the substrate

can reach values up to 50% in pure oxidative growth (Akinyemi et al 2005). Use of agricultural

and industrial wastes for the biomass production is also seen as a future prospect.

Yeasts are the most domesticated group of microorganisms belonging to the Kingdom Fungi

and Phylum Ascomycota and are grouped into 81 genera and 590 species. Most of them are

commercially exploited by man. These may be defined as a unicellular fungus reproducing by

budding or fission. It is the most extensive studied organism due to its industrial applications.

Progressively, a molecular approach divided Saccharomyces into genotypically distinct species

namely S. bayanus, S. castellii, S. cerevisiae, S. diasensis, S. exiquus, S. kluyveri, S. paradoxus, S.

pastorianus, S. servazzii and S. unisporus (Quesada and Cenis 1995) and later, into newly

defined species such as S. kunashirensis, S. martiniae(James et al 1997, Kurtzman and Robnett

2010) and S. cariocanus, S. nikatae and S. kudriavzevii (Naumov et al 2000). Yeast has proved
itself as a useful reference against which sequences of human, animal or plant genes and those

of a huge amount of unicellular organisms under study could be compared. 6

S. cerevisiae is the most useful yeast, having been instrumental in winemaking, baking and

brewing since ancient times. It is believed that it was originally isolated from the skin of grapes

and is most intensively studied eukaryotic model organism in molecular and cell biology. Its

cells are round to ovoid, 5–10 µm in diameter (Feldmann 2010). All the strains of S. cerevisiae

can grow aerobically on glucose, maltose and trehalose, but fail to grow on lactose and

cellobiose. However, growth on other sugars is variable. Galactose and fructose have been

shown to be the best fermenting sugars. The ability of yeasts to use different sugars can differ

depending on whether they are grown aerobically or anaerobically. Some strains cannot grow

anaerobically on sucrose and trehalose. 6

Gómez-Pastor et al (2011) reviewed the yeast biomass production process, including

substrates, growth configuration, yield optimization and the particularities of brewing, baker or

wine yeasts production. They summarized the new studies that describe the process from a

molecular viewpoint to reveal yeast responses to different stressful situations. Finally, they

highlighted the key points to be optimized in order to obtain not only high yields but also the

best fermentative efficiency. The quality of fermentation product is based on the type of

microorganisms involved in the process. Some of the compounds formed during fermentation

include organic acids (e.g., palmitic, pyruvic, lactic, acetic, propionic and butyric acids), alcohols

(mainly ethanol) aldehydes and ketones (acetaldehyde, acetoin, 2-methyl butanol) (Herraiz et al

1990). 6
Baker’s yeast as it is commonly known performs three main functions in a panary fermentation,

as it produces carbon dioxide in sufficient quantities to inflate the dough and produce a light

spongy texture that will result in a palatable bread when correctly baked, cause ‘maturing’ or

‘ripening’ of the bread and produces a complex mixture of chemical compounds that contribute

to the flavour of the bread. In addition to producing carbon dioxide, the lactic acid-forming

bacteria also produce acids. The acids contribute to the flavor of the finished bread and

enhance the storage properties (Azmuda et al 2006). Oda and Ouchi (1989) studied the yeast

properties considered to be required for good bakery products and observed differences

between baker's yeasts, laboratory yeasts and other industrial yeasts. Twenty-seven properties

considered to be required for good bakery products, such as gasproducing activities, enzyme

activities, and cell yield, were assayed in 58 yeast strains. These tests indicated that baker's

yeasts indeed had higher glycolytic activities in the dough than did the other industrial yeasts.

CHAPTER III

Materials and Method

A. Materials

The following materials used in this study; Baker yeast, drinking bottle,cellphone, shovel,

watering can, ball pen , bolo, notebook and knife.

B. Methods

Experimental Design/ Field Lay-out

The researcher provide a 20 bottle for planting the spring onions which contains a land mixed

with baker yeast.

Treatment

T1- 1 kilos of baker yeast

Planting

Planting was done on the furrow with 3 seeds per bottle this was done on December 2023.

Fertilizer Application

This study was applied with the baker yeast on the yield of spring onions with Treatment -l

applied with 1 kilo of baker yeast .The fertilizer will be applied before sowing the seeds on the

area of plantation.

Watering and Weed control

Watering was done everyday thee times a day until the crop reach flowering stage. The spring

onions must watered regularly every morning or whenever it's necessary for the optimum

growth of the spring onions.

Management of Pests and Diseases

 The incidence of insects pests diseases will be monitored. Application of weeding will be

done and there will be no other application of any commercial of pesticide.

Harvesting

Spring onions plants will be harvested at 35-45 days after planting or when the leaves

attained psychological maturity and will be done early in the morning to avoid dryness.