Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery

Zhou, Nerve; Schifferdecker, Anna Judith; Gamero, Amparo; Compagno, Concetta; Boekhout, Teun; Piškur, Jure; Knecht, Wolfgang

doi:10.1016/j.ijfoodmicro.2017.03.013

Cited by 41 publications

(42 citation statements)

References 53 publications

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“…This selection process has led to the existence of high diversity in industrial strains (Randez-Gil et al, 2013). Commercial yeast providers and scientists are testing the potential of other species or strains on the design of new bakery yeasts and sourdough starters (Aslankoohi et al, 2016;Pacheco et al, 2012;Plessas, Bekatorou, et al, 2008;Plessas, Fisher, et al, 2008;Steensels et al, 2014;Zhou et al, 2017).…”

Section: Selection Of Bakery Yeast Startersmentioning

confidence: 99%

“…T. delbrueckii and S. bayanus were shown to have appropriate fermentation ability and produce interesting aroma profiles; Kluyveromyces marxianus was found to generate bread with a more complex aroma profile, a longer shelf-life, and higher scores in sensory tests than traditional commercial sourdoughs (Aslankoohi et al, 2016;Plessas, Bekatorou, et al, 2008;Plessas, Fisher, et al, 2008). More recently, Zhou et al (2017) showed that Kazachstania gamospora and Wickerhamomyces subpelliculosus strains presented increased leavening ability relative to a S. cerevisiae commercial strain. They also presented a unique aromatic profile and higher osmo-tolerance than S. cerevisiae.…”

Section: Aroma Profile Complexitymentioning

confidence: 99%

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Bakery yeasts, a new model for studies in ecology and evolution

Carbonetto

Ramsayer

Nidelet

et al. 2018

Yeast

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Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery-associated yeasts have only recently attracted the attention of researchers outside of the bread industry. More than 30 yeast species are involved in bread making, and significant progress has been achieved in describing these species. Here, we present a review of bread-making processes and history, and we describe the diversity of yeast species and the genetic diversity of Saccharomyces cerevisiae isolated from bakeries. We then describe the metabolic functioning and diversity of these yeasts and their relevance to improvements in bread quality. Finally, we examine yeast and bacterial interactions in sourdoughs. The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes. Studying these yeasts can contribute much to our fundamental understanding of speciation, evolutionary dynamics, and community assembly, and this knowledge could ultimately be used to adjust, modify, and improve the production of bread and the conservation of microbial diversity.

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Section: Selection Of Bakery Yeast Startersmentioning

confidence: 99%

Section: Aroma Profile Complexitymentioning

confidence: 99%

Bakery yeasts, a new model for studies in ecology and evolution

Carbonetto

Ramsayer

Nidelet

et al. 2018

Yeast

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“…Non-conventional yeasts are those that are not used commonly in industrial processes, although some of them present interesting properties, thereby making them an untapped potential for food applications [29]. There is evidence that these species are able to carry out fermentations of sugary substrates producing very diverse aroma profiles [30][31][32][33].…”

Section: Introductionmentioning

confidence: 99%

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

et al. 2019

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Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 • C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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“…Other Wickerhamomyces species have been put to use in baking using microbread baking platforms. Specifically, bread obtained with Kazachstania gamospora and Wickerhamomyces subpelliculosus provided added broader aroma profiles compared to control baker's yeast [25].…”

Section: Discussionmentioning

confidence: 99%

Adding Flavor to Beverages with Non-Conventional Yeasts

et al. 2018

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Abstract:Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

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Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery

Cited by 41 publications

References 53 publications

Bakery yeasts, a new model for studies in ecology and evolution

Bakery yeasts, a new model for studies in ecology and evolution

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Adding Flavor to Beverages with Non-Conventional Yeasts

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