Characterization and application of Torulaspora delbrueckii JK08 and Pichia anomala JK04 as baker's yeasts

• Published in: Journal of food and nutrition research Vol. 54; no. 3; pp. 205 - 217
• Main Authors: Wahyono, Agung, Kang, Woo-Won, Park, Heui-Dong
• Format: Journal Article
• Language: English
• Published: 01.06.2015
• Subjects: Pichia anomala; Saccharomyces cerevisiae; Torulaspora delbrueckii
• ISSN: 1336-8672

Baker's yeasts have long been known to be one of the oldest microbiological starter of food. The objective of study was to evaluate the potentials of Torulaspora delbrueckii JK08 and Pichia anomala JK04 as baker's yeasts. The cells are noticeably smaller and the growth was slower than that of S. cerevisiae, the conventional baker's yeast. These strains showed a lower leavening ability at an equal cells concentration. However, it tremendously increased when the cells concentration were raised, notably for P. anomala JK04. Interestingly, the strains showed remarkable tolerance to hyperosmotic and cation stresses. It was evident that the strains produced smaller bread loaf and consequently lower specific volume. This affected the textural characteristics of bread, as it had harder texture and greater chewiness. In contrast, the strains produced better springiness, brighter crust and crumb colour. The shelf-life of bread was comparable among the strains, except for P. anomala JK04, for which it was slightly shorter. According to the consumer evaluation, T. delbrueckii JK08 exhibited superior flavour, while P. anomala JK04 showed superior mouth feel. Despite of that, T. delbrueckii JK08 and P. anomala JK04 did not perform better in every aspect, employing its superiority in particular manner are greatly promising in bread making.