Rising stars in the bakery: novel yeasts for modern bread
Anna Wittwer A and Kate Howell A *
+ Author Affiliations
- Author Affiliations
A School of Agriculture and Food, University of Melbourne, Parkville, Vic. 3010, Australia.
Anna Wittwer is a PhD Candidate at the Faculty of Veterinary and Agricultural Sciences at the University of Melbourne. Her research interests are in non-conventional yeast diversity and sourdough microbial ecology. |
Kate Howell is a microbiologist and biochemist. Her key interest is how microbial interactions and ecology in agricultural and food systems can impact the flavour, aroma, function, and health properties of food. |
* Correspondence to: khowell@unimelb.edu.au
Microbiology Australia 43(2) 75-78 https://doi.org/10.1071/MA22023
Submitted: 23 March 2022 Accepted: 14 April 2022 Published: 17 May 2022
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing on behalf of the ASM. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Abstract
Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low in gluten and fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are becoming increasingly important. The potential of non-conventional yeasts to improve and diversify key aspects of breadmaking is highlighted in this mini-review. Researchers have investigated species from the genera Kazachstania, Kluyveromyces, Lachancea, Pichia, Torulaspora, and Wickerhamomyces to this end. Some species have demonstrated comparable leavening capacity to baker’s yeast, as well as improved tolerance of baking-related stresses such as high salt and low pH conditions. Others have demonstrated valuable functional properties permitting the degradation of gluten and FODMAPs. Future research directions include the establishment of safe use status and the improvement of novel yeasts’ baking traits through techniques such as evolutionary engineering.
Keywords: aroma, bread, fermentation, FODMAP, gluten, leaven, non-conventional yeast, sourdough.
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