Potential test of endophytic yeast from sweet oranges (Citrus sinensis L.) as leavening agent for bread

Yeast is one of the most important ingredients in bread making and, it may be isolated from local fruits such as sweet oranges a commercial yeast substitute. This research aimed to isolate orange (Citrus sinensis L) that used improver. The method was endophytic isolation on rind and flesh citrus fruits. It identified macroscopically, microscopically analyzed for carbohydrate fermentation, growth 50% glucose medium, hydrogen sulfide (H2S), flocculation, temperature tolerance, ethanol, well use isolates dough Five were obtained based results: RYB1, RYB2, RYK1, RYK2, RSK1. All had similarities with Ascomycetes class, specifically Hemiascomycetes subclass, indicated by overall asexual reproduction cells budding. RYK2 best improver, same volume positive control (Fermipan®) better aroma than control. Subsequently, Isolates RSK1 satisfactory ability develop dough, unlike RYK1. Furthermore, has highest potential development can candidate.