title: Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery.
abstract: Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO2are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity. We assessed the potential of several non-conventional yeasts as leavening agents and flavor producers in dough-like conditions in the presence of high sugar concentrations and stressful environments mimicking conditions found in flour dough. We tested the capabilities of bread leavening and aroma formation in a microbread platform as well as in a bakery setup. Bread leavened with Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control baker's yeast. In addition, both displayed higher stress tolerance and broader aroma profiles than the control baker's yeast. These attributes are important in bread and other farinaceous products, making K. gamospora and W. subpelliculosus highly applicable as alternative baker's yeasts.
authors.affiliation: Department of Biology, Lund University, Sölvegatan 35, 22362 Lund, Sweden. Electronic address: zhoun@biust.ac.bw.
authors.forename: Nerve
authors.initials: N
authors.lastname: Zhou
authors.affiliation: Department of Biology, Lund University, Sölvegatan 35, 22362 Lund, Sweden. Electronic address: Dr.Anna.Schifferdecker@hamburgcafe.de.
authors.forename: Anna Judith
authors.initials: AJ
authors.lastname: Schifferdecker
authors.affiliation: NIZO Food Research, Kernhemseweg 2, 6718 Ede, The Netherlands.
authors.forename: Amparo
authors.initials: A
authors.lastname: Gamero
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Giovanni Celoria 2, 20133 Milan, Italy.
authors.forename: Concetta
authors.initials: C
authors.lastname: Compagno
authors.affiliation: Westerdijk Fungal Biodiversity Institute (CBS-KNAW), Uppsalalaan 8, 3584 Utrecht, The Netherlands; Institute of Biodiversity and Ecosystem Dynamics (IBED), University of Amsterdam, Kruislaan 320, 1098 SM Amsterdam, The Netherlands.
authors.forename: Teun
authors.initials: T
authors.lastname: Boekhout
authors.affiliation: Department of Biology, Lund University, Sölvegatan 35, 22362 Lund, Sweden.
authors.forename: Jure
authors.initials: J
authors.lastname: Piškur
authors.affiliation: Department of Biology, Lund University, Sölvegatan 35, 22362 Lund, Sweden; Lund Protein Production Platform, Lund University, Sölvegatan 35, 223 62 Lund, Sweden. Electronic address: Wolfgang.Knecht@biol.lu.se.
authors.forename: Wolfgang
authors.initials: W
authors.lastname: Knecht
mesh_terms: D001939:Bread / Q000382:microbiology*; D005285:Fermentation / Q000502:physiology*; D005433:Flour / Q000382:microbiology*; D005511:Food Handling / Q000379:methods; D010802:Phylogeny; D004718:Saccharomycetales / Q000378:metabolism*; D015002:Yeast, Dried / Q000378:metabolism
keywords: Ascomycetous yeasts; Baking; Bread; Microbread; Non-conventional yeasts