Evolutionary engineering to improve Wickerhamomyces subpelliculosus and Kazachstania gamospora for baking

Semumu, Thandiwe; Gamero, Amparo; Boekhout, Teun; Zhou, Nerve

doi:10.1007/s11274-021-03226-9

Cited by 3 publications

(1 citation statement)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Each dough consisted of 15 g of white wheat flour, 18 g of filtered water, and 0.3 g of each sample with 10 9 CFU/mL, and no inoculated dough (control) was used as a reference. The doughs were incubated at 35 • C for 3 h. At the end of the period, the heights of each sample were measured [30,31]. The sample with the best performance after fermentation was selected for analyses as described in Sections 2.4.2, 2.4.3 and 2.6.…”

Section: Analysis Of Leavening Effect Of Yeasts Using White Wheat Flourmentioning

confidence: 99%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

View full text Add to dashboard Cite

Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.

show abstract

Section: Analysis Of Leavening Effect Of Yeasts Using White Wheat Flourmentioning

confidence: 99%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

View full text Add to dashboard Cite

show abstract

Rising stars in the bakery: novel yeasts for modern bread

Howell

Wittwer

2022

Microbiol. Aust.

View full text Add to dashboard Cite

Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low in gluten and fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are becoming increasingly important. The potential of non-conventional yeasts to improve and diversify key aspects of breadmaking is highlighted in this mini-review. Researchers have investigated species from the genera Kazachstania, Kluyveromyces, Lachancea, Pichia, Torulaspora, and Wickerhamomyces to this end. Some species have demonstrated comparable leavening capacity to baker’s yeast, as well as improved tolerance of baking-related stresses such as high salt and low pH conditions. Others have demonstrated valuable functional properties permitting the degradation of gluten and FODMAPs. Future research directions include the establishment of safe use status and the improvement of novel yeasts’ baking traits through techniques such as evolutionary engineering.

show abstract