Journal of Microbial & Biochemical Technology

Non-conventional yeasts in bakery

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Amparo Gamero

Institute of Food Science and Technology â?? Spanish Research Council, Spain

Scientific Tracks Abstracts: J Microb Biochem Technol

Abstract:

Saccharomyces cerevisiae is the most common species used in bakery due to its rapid sugar consumption and CO2 production, the most important attributes required to leaven the dough. These attributes have been shown not to be unique to Saccharomyces cerevisiae, but also found in several non-conventional yeast species. Only a reduced number of these non-conventional yeast species presenting potential to be used in bakery have been described. The rest of them remain poorly studied, being a vast untapped potential for the use as leavening agents and flavor producers. In this research work, the potential of several non-conventional yeasts to be used in bakery was assessed employing dough-like conditions in the microbread platform. This platform allows fast screenings of different recipes. In this case, the capabilities of bread leavening and aroma formation of different non-conventional yeast species were tested. The results showed that bread leavened with the non-conventional yeasts Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control bakerâ??s yeast, especially regarding aroma profiles. In this way, this study points out Kazachstania gamospora and Wickerhamomyces subpelliculosus as interesting alternative bakerâ??s yeasts. Recent Publications 1. Almeida M J, Pais C (1996). Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs. Applied Environmental Microbiology. 62(12):4401-4404. 2. Aslankoohi, E, Herrera Malaver, B Rezaei, M N, Steensels J, Courtin C M, Verstrepen K J, (2016) Non-conventional yeast strains increase the aroma complexity of bread. PLoS One. 11(10):e0165126. 3. Gamero A, Quintilla R, Groenewald M, Alkema W, Boekhout T, Hazelwood L (2016) High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiology 60:147-159. 4. Zhou N, Schifferdecker A J, Gamero A, Compagno C, Boekhout T, Piskur J, Knecht W (2017) Kazachstania gamospora and Wickerhamomyces subpelliculosus: two alternative bakerâ??s yeasts in the modern bakery. International Journal of Food Microbiology 250:45-58.

Biography :

Amparo Gamero holds a PhD in Food Science and Technology. She works at the Institute of Food Science and Technology of the Spanish Research Council. Her research topic deals with the study of the role of Saccharomyces and non-conventional yeasts in aroma production during food fermentations. She has several SCI publications and has active participation in international conferences.