Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Sep 15;10(9):1849.
doi: 10.3390/microorganisms10091849.

Selection of Non- Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Teresa Zotta  1 , Tiziana Di Renzo  2 , Alida Sorrentino  2 , Anna Reale  2 , Floriana Boscaino  2
Affiliations

Selection of Non- Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Teresa Zotta et al. Microorganisms. .

Abstract

Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) 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 Saccharomyces cerevisiae 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 Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae 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 S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance.

Keywords: Hanseniaspora spp.; bakery products; leavening ability; non-conventional yeasts; volatile organic compounds (VOC).

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Dendrogram showing the similarity among RAPD-PCR profiles of 32 yeasts that were isolated from different wine-associated sources. The asterisks (*) indicate the strains that were identified by 26S rRNA sequencing analysis. The identification, based on blast comparison in GenBank, was reported in Table S1.
Figure 2
Figure 2
Leavening (volume increase of doughs, iVol; panel (A)) and acidifying (pH decrease of doughs, dpH; panel (B)) ability of yeast strains, after 24 h and 6 h of incubations. Symbols and colors indicate the membership to different species. HU, Hanseniaspora uvarum; MP, Metschnikowia pulcherrima; PK, Pichia kudriavzevii; SC, Saccharomyces cerevisiae; TD, Torulaspora delbrueckii; ZF, Zygotorulaspora florentina.
Figure 3
Figure 3
Leavening kinetics of the selected yeast strains. L12, L27: S. cerevisiae; L8, L13, L23, L27, and L28: H. uvarum; LSC: commercial yeast that was used as control.
Figure 4
Figure 4
Principal component analysis (PCA) of volatile organic compounds that mainly differentiated the doughs inoculated with different yeasts strains. L12: S. cerevisiae; L8, L13, and L28: H. uvarum; LSC: commercial yeast used as control.
See this image and copyright information in PMC

References

    1. Maicas S. The Role of Yeasts in Fermentation Processes. Microorganisms. 2020;8:1142. doi: 10.3390/microorganisms8081142. - DOI - PMC - PubMed
    1. Tamang J.P., Fleet G.H. Yeasts Diversity in Fermented Foods and Beverages. In: Satyanarayana T., Kunze G., editors. Yeast Biotechnology: Diversity and Applications. Springer; Dordrecht, The Netherlands: 2009. - DOI
    1. Belleggia L., Ferrocino I., Reale A., Boscaino F., Di Renzo T., Corvaglia M.R., Cocolin L., Milanović V., Cardinali F., Garofalo C., et al. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food Res. Int. 2020;136:109567. doi: 10.1016/j.foodres.2020.109567. - DOI - PubMed
    1. Garofalo C., Ferrocino I., Reale A., Sabbatini R., Milanović V., Alkić-Subašić M., Boscaino F., Aquilanti L., Pasquini M., Trombetta M.F., et al. Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Res. Int. 2020;137:109369. doi: 10.1016/j.foodres.2020.109369. - DOI - PubMed
    1. Ashaolu T.J., Reale A. A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. Microorganisms. 2020;8:1176. doi: 10.3390/microorganisms8081176. - DOI - PMC - PubMed

LinkOut - more resources