Aslankoohi Elham, Herrera-Malaver Beatriz, Rezaei Mohammad Naser, Steensels Jan, Courtin Christophe M, Verstrepen Kevin J
Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium.
CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium.
PLoS One. 2016 Oct 24;11(10):e0165126. doi: 10.1371/journal.pone.0165126. eCollection 2016.
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.
酿酒酵母是食品发酵中常用的酵母，因为它具有多种关键特性，包括发酵效率和产生理想风味。然而，酿酒酵母在工业发酵中的主导地位限制了最终产品香气特征的多样性。因此，人们对能够帮助在当今多样化和消费者驱动的市场中产生所需多样性和复杂性的非传统酵母菌株越来越感兴趣。在这里，我们选择了一组非传统酵母菌株来研究它们在面包发酵中的潜力。在这里，我们测试了十种用于面包发酵的非传统酵母，包括两种目前未用于面包制作的酿酒酵母属物种和8种非酿酒酵母菌株。结果表明，德巴利酵母和巴氏酵母兼具令人满意的面团发酵性能和有趣的风味特征。感官分析和顶空固相微萃取-气相色谱-质谱分析证实，这些菌株产生的香气特征与商业烘焙菌株产生的香气特征非常不同。此外，由这些酵母制作的面包受到大多数经过训练的感官评价小组的青睐。这些结果证明了德巴利酵母和巴氏酵母作为面包面团发酵替代酵母的潜力，并为评估更多酵母和细菌提供了一个通用的实验框架。
