Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making

Mega biodiversity of Nigerian's flora and fauna which include microorganism could be conserved and served as alternative source for baker's yeast, the leavening agent in bread making.  These attributes thus indicate that the local beverages and fruits could be potential sources of indigenous S. cerevisiae strains for leavening agent in bread making and for other confectionary industries. Umeh, S. O | Okpalla, J. | Okafor, J. N. C. "Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21526.pdf Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21526/novel-sources-of-saccharomyces-species-as-leavening-agent-in-bread-making/umeh-s-o