Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
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DOI：
10.1371/journal.pone.0165126
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发表时间：
2016-10-24
期刊：
影响因子：
3.7
通讯作者：
Verstrepen, Kevin J.
中科院分区：
文献类型：
--
作者：
Asiankoohi, Elham;Herrera-Malaver, Beatriz;Verstrepen, Kevin J.
酿酒酵母是食品发酵中常用的酵母，因为它结合了几个关键特性，包括发酵效率和生产所需的风味。然而，S.在工业发酵中，酿酒酵母的存在限制了最终产品的香气特征的多样性。因此，人们对非传统酵母菌株的兴趣越来越大，这些菌株可以帮助产生当今多元化和消费者驱动的市场所需的多样性和复杂性。在这里，我们选择了一组非传统的酵母菌株，以检查它们的面包发酵的潜力。在这里，我们测试了10种用于面包发酵的非传统酵母，包括目前未用于面包制作的两种酵母菌和8种非酵母菌菌株。结果表明，德氏圆孢酵母和贝酵母联合收割机结合了令人满意的面团发酵和有趣的风味特征。感官分析和HS-SPME-GCMS分析证实，这些菌株产生的香气特征与商业烘焙菌株产生的香气特征非常不同。此外，用这些酵母生产的面包受到大多数受过训练的感官小组的青睐。这些结果表明T. delbrueckii和S. bayanus作为面包面团发酵的替代酵母，并为更多酵母和细菌的评价提供了一般的实验框架。
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-GCMS 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.