Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

Abstract

During dough fermentation, yeast (Saccharomyces cerevisiae) changes the physical properties of the dough matrix. In this study, we investigate if different yeast strains have an impact on dough rheology and on the gas holding capacity of fermenting dough. Furthermore, we analyze whether observed differences are linked to the metabolite profiles of the yeast strains. More specifically, the impact of 25 yeast strains on dough spread, dough fermentation properties, and dough metabolite profile was analyzed. Our results demonstrate large differences in the fermentation ability and metabolite profile of the 25 strains. Analysis of metabolites in fermented dough confirmed that acetic acid and succinic acid are likely responsible for the lowering of dough pH during fermentation and that the onset of CO2 release from dough is related to dough pH rather than to the volume of CO2 within the dough. Our results further suggest that the spread test is an inadequate tool to quantify rheological differences observed for strains with different fermentation profiles.

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

“…pH decrease is known to be caused by several metabolites (e.g., dissolved CO 2 and/or organic acids) produced by yeasts during dough fermentation. Recent reports revealed that the most important determinants of pH of dough fermented by S. cerevisiae are the yeast derived succinic acid and acetic acid and CO 2 exerts a minor impact (Jayaram et al., 2013; Rezaei, Verstrepen, & Courtin, 2015). Therefore, the differences in the fermenting ability and metabolite profile of the K. lactis and S. cerevisiae may affect dough pH values.…”

Isolation and identification of aroma producing strain with esterification capacity from yellow water

“…S . cerevisiae also known as brewing yeast and baking yeast is profoundly used in food industry [25]. Since the whole genome sequence of S .…”

The impact of yeast fermentation on dough matrix properties

“…These changes in dough pH were attributed to the conversion of CO 2 to carbonic acid in dough and the production of lactic acid by the bacteria in fermenting dough . However, recent reports revealed the significant role of acetic acid and succinic acid produced by the yeast during dough fermentation in the pH drop of fermenting dough . Hoseney and Brown showed that a lowered pH affects the mixing time of the dough.…”

“…10 However, recent reports revealed the significant role of acetic acid and succinic acid produced by the yeast during dough fermentation in the pH drop of fermenting dough. 9,15,23 Hoseney and Brown 24 showed that a lowered pH affects the mixing time of the dough. Other studies indicate that dough tends to lose strength in the presence of acetic acid.…”