Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2016-01-01
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| Series: | PLoS ONE |
| Online Access: | http://europepmc.org/articles/PMC5077118?pdf=render |
| _version_ | 1811307256904417280 |
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| author | Elham Aslankoohi Beatriz Herrera-Malaver Beatriz Herrera-Malaver Mohammad Naser Rezaei Jan Steensels Christophe M Courtin Kevin J Verstrepen |
| author_facet | Elham Aslankoohi Beatriz Herrera-Malaver Beatriz Herrera-Malaver Mohammad Naser Rezaei Jan Steensels Christophe M Courtin Kevin J Verstrepen |
| author_sort | Elham Aslankoohi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T09:01:11Z |
| format | Article |
| id | doaj.art-792d850c8f6b4cb788852a801d6dae15 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-04-13T09:01:11Z |
| publishDate | 2016-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-792d850c8f6b4cb788852a801d6dae152022-12-22T02:53:08ZengPublic Library of Science (PLoS)PLoS ONE1932-62032016-01-011110e016512610.1371/journal.pone.0165126Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.Elham AslankoohiBeatriz Herrera-MalaverBeatriz Herrera-MalaverMohammad Naser RezaeiJan SteenselsChristophe M CourtinKevin J VerstrepenSaccharomyces 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.http://europepmc.org/articles/PMC5077118?pdf=render |
| spellingShingle | Elham Aslankoohi Beatriz Herrera-Malaver Beatriz Herrera-Malaver Mohammad Naser Rezaei Jan Steensels Christophe M Courtin Kevin J Verstrepen Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. PLoS ONE |
| title | Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. |
| title_full | Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. |
| title_fullStr | Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. |
| title_full_unstemmed | Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. |
| title_short | Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. |
| title_sort | non conventional yeast strains increase the aroma complexity of bread |
| url | http://europepmc.org/articles/PMC5077118?pdf=render |
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