Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

• Published in: International journal of food science & technology Vol. 57; no. 5; pp. 3046 - 3059
• Main Authors: Condessa, Bárbara Marques Bianchini, da Silva, Kamila Veloso, da Silva, Juliana Fonseca Moreira, de Morais, Paula Benevides, Leal Zimmer, Fernanda M. A., de Almeida, Alex Fernando, Niculau, Edenilson dos Santos, Nogueira, Karolina Lima, Santos, Claudia Cristina Auler do Amaral
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.05.2022
• Subjects: Baker yeasts; Bark; bioprospecting; Bioreactors; Bread; Cell culture; Consumers; Dough; Fermentation; Maltose; non‐conventional yeasts; Parameters; Performance evaluation; Physicochemical properties; Saccharomyces; Saccharomyces cerevisiae; Sensory properties; Specific volume; Starter cultures; Yeast; Yeasts; Cerrado Biome
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15633

Summary The use of wild Saccharomyces and non‐Saccharomyces yeasts might result in bread with different and attractive sensory characteristics. This study aimed to evaluate the performance of Saccharomyces and non‐Saccharomyces yeasts as starter culture in dough fermentation to bread making and the physicochemical parameters and aromatic profile of bread. All 26 wild yeasts strains isolated from Brazilian Cerrado fruit and tree bark were osmotolerant, and 19.4% were able to ferment maltose. Candida tropicalis ART101.3 and Saccharomyces cerevisiae SC5952 had the best growth capacity under high concentrations of glucose and maltose. Also, they were resistant to lyophilisation. Kinetic parameters of bioreactor cultivations showed high cell growth and lower generation time with 10 g L−1 maltose. Bread produced with C. tropicalis ART101.3 and the control bread had similar physicochemical properties and acceptance of consumers. Bread with S. cerevisiae SC5951 had a lower specific volume and a different colour than control bread; however, the consumers found no significant difference. More than 70% of the consumers demonstrated purchase intention of bread produced with both wild yeasts. The present study shows the potential of native Cerrado yeasts to be used and exploited in industrial processes and contributes to the diversification of bread starter cultures. Workflow for analysis of native yeasts from the Cerrado biome and their use in bread production.