Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs
Background: Non-conventional yeasts (NCY) (i.e., non-<i>Saccharomyces</i>) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy)...
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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/9/1849 |
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| author | Teresa Zotta Tiziana Di Renzo Alida Sorrentino Anna Reale Floriana Boscaino |
| author_facet | Teresa Zotta Tiziana Di Renzo Alida Sorrentino Anna Reale Floriana Boscaino |
| author_sort | Teresa Zotta |
| collection | DOAJ |
| description | Background: Non-conventional yeasts (NCY) (i.e., non-<i>Saccharomyces</i>) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of <i>Saccharomyces cerevisiae</i> was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species <i>Hanseniaspora uvarum</i>, <i>Metschnikowia pulcherrima</i>, <i>Pichia kudriavzevii</i>, <i>Torulaspora delbruekii</i>, and <i>Zygotorulaspora florentina</i>, while a few strains were <i>S. cerevisiae</i>. Most strains of <i>H. uvarum</i> lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the <i>S. cerevisiae</i> strains. The selected <i>H. uvarum</i> strains generated a different flavor profile of the doughs compared to the <i>S. cerevisiae</i> strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than <i>S. cerevisiae</i>-based products, and may be useful in reducing and avoiding yeast intolerance. |
| first_indexed | 2024-03-09T23:06:26Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-09T23:06:26Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-fb2cc73e9de846b395a260298c4c94922023-11-23T17:54:15ZengMDPI AGMicroorganisms2076-26072022-09-01109184910.3390/microorganisms10091849Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened DoughsTeresa Zotta0Tiziana Di Renzo1Alida Sorrentino2Anna Reale3Floriana Boscaino4Scuola di Scienze Agrarie, Alimentari, Forestali ed Ambientali (SAFE), Università degli Studi della Basilicata, 85100 Potenza, ItalyInstitute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, ItalyInstitute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, ItalyInstitute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, ItalyInstitute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, ItalyBackground: Non-conventional yeasts (NCY) (i.e., non-<i>Saccharomyces</i>) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of <i>Saccharomyces cerevisiae</i> was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species <i>Hanseniaspora uvarum</i>, <i>Metschnikowia pulcherrima</i>, <i>Pichia kudriavzevii</i>, <i>Torulaspora delbruekii</i>, and <i>Zygotorulaspora florentina</i>, while a few strains were <i>S. cerevisiae</i>. Most strains of <i>H. uvarum</i> lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the <i>S. cerevisiae</i> strains. The selected <i>H. uvarum</i> strains generated a different flavor profile of the doughs compared to the <i>S. cerevisiae</i> strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than <i>S. cerevisiae</i>-based products, and may be useful in reducing and avoiding yeast intolerance.https://www.mdpi.com/2076-2607/10/9/1849bakery productsnon-conventional yeasts<i>Hanseniaspora</i> spp.leavening abilityvolatile organic compounds (VOC) |
| spellingShingle | Teresa Zotta Tiziana Di Renzo Alida Sorrentino Anna Reale Floriana Boscaino Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs Microorganisms bakery products non-conventional yeasts <i>Hanseniaspora</i> spp. leavening ability volatile organic compounds (VOC) |
| title | Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs |
| title_full | Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs |
| title_fullStr | Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs |
| title_full_unstemmed | Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs |
| title_short | Selection of Non-<i>Saccharomyces</i> Wine Yeasts for the Production of Leavened Doughs |
| title_sort | selection of non i saccharomyces i wine yeasts for the production of leavened doughs |
| topic | bakery products non-conventional yeasts <i>Hanseniaspora</i> spp. leavening ability volatile organic compounds (VOC) |
| url | https://www.mdpi.com/2076-2607/10/9/1849 |
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