ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)
Biotechnologia Acta Т. 17, No. 3, 2024
P. 5-15, Bibliography 60, Engl.
UDC: 664.6
doi: https://doi.org/10.15407/biotech17.03.005
Full text: (PDF, in English)
YEASTS IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES
Ye.R. HONCHAR 1, O.V. NAUMENKO 2, I.V. LUKIANCHUK 2, V.O. HOLUB 3, , L.V. MARYNCHENKO 1, 2
1 National Technical University of Ukraine “Ihor Sikorsky Kyiv Polytechnic Institute”
2 Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine
3 Transkulturellt centrum, Solnavagen 1E, Stocholm, Sveden
Sourdough are a unique microbiological system with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product.
Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products.
Methods. Searching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications.
Results. It highlighted the significant role of yeasts in the formation of the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension.
Conclusion. This knowledge was emphasized the importance for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products.
Key words: sourdough, yeasts, fermentation, organoleptic properties, nutritional value, adaptation mechanisms.
© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2024
References
1. Cappelle S., Guylaine L., Gänzle M., Gobbetti M. History and Social Aspects of Sourdough. Handbook on Sourdough Biotechnology. Cham: Springer International Publishing, 2023 : 1–13. https://doi.org/10.1007/978-3-031-23084-4_1.
2. Gobbetti M., Gänzle M. (Eds.). Handbook on Sourdough Biotechnology. Cham: Springer International Publishing, 2023. https://doi.org/10.1007/978-3-031-23084-4.
3. Ray R. C. Bread and Its Fortification. CRC Press. 2015. https://doi.org/10.1201/b18918.
4. Lancetti R. P., Salvucci E., Paesani C., Pérez G.T., Sciarini L.S. Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties. International Journal of Food Science & Technology. 2022, 57(8) : 4804–4815. https://doi.org/10.1111/ijfs.15661.
5. Alkhalifa F. M., Abu Deeb F. A., Al-Saleh W. M., Al-Hamad S.S., Adams C. Knowledge of and behaviors toward a gluten-free diet among women at a health sciences university. Journal of Taibah University Medical Sciences. 2023, 18(6) : 1567–1576. https://doi.org/10.1016/j.jtumed.2023.07.012.
6. Arendt E. K., Shwaiki L. N., Zannini E. Sourdough and Gluten-Free Products. Handbook on Sourdough Biotechnology. 2023, 1 : 325–350. https://doi.org/10.1007/978-3-031-23084-4_11.
7. Sofo A., Galluzzi A., Zito F. A Modest Suggestion: Baking Using Sourdough - a Sustainable, Slow-Paced, Traditional and Beneficial Remedy against Stress during the Covid-19 Lockdown. Human Ecology. 2021, 49(1) : 99–105. https://doi.org/10.1007/s10745-021-00219-y.
8. Albagli G., Finotelli P. V., Ferreira T. F., Amaral P. F. F. Toward Sourdough Microbiome Data: A Review of Science and Patents. Foods. 2023, 12(2) : 420. https://doi.org/10.3390/foods12020420.
9. De Vuyst L., Vrancken G., Ravyts F., Rimaux T., Weckx S. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology. 2009, 26(7) : 666–675. https://doi.org/10.1016/j.fm.2009.07.012.
10. Hughes J., Grafenauer S. J. The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain. International Journal of Food Sciences and Nutrition. 2023, 74(3) : 303–312. https://doi.org/10.1080/09637486.2023.2213858.
11. Voidarou C., Antoniadou M., Rozos G., Tzora A., Skoufos I., Varzakas T., Lagiou A., Bezirtzoglou E. Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues. Foods. 2021, 10(1). https://doi.org/10.3390/foods10010069.
12. Fang L., Wang W., Dou Z., Chen J., Meng Y., Cai L., Li Y. Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough. LWT . 2023, 174 : 114438. https://doi.org/10.1016/j.lwt.2023.114438.
13. Ribet L., Dessalles R., Lesens C., Brusselaers N., Durand-Dubief M. Nutritional benefits of sourdoughs: A systematic review. Advances in Nutrition. 2023, 14(1) : 22–29. https://doi.org/10.1016/j.advnut.2022.10.003.
14. Rolim M. E., Fortes M. I., Von Frankenberg A., Duarte C. K. Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review. Critical Reviews in Food Science and Nutrition. 2024, 64(3) : 801–816. https://doi.org/10.1080/10408398.2022.2108756.
15. Graça C., Lima A., Raymundo A., Sousa I. Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products. Fermentation. 2021, 7(4). https://doi.org/10.3390/fermentation7040246.
16. Dapčević-Hadnađev T., Tomić J., Škrobot D., B Šarić B., Hadnađev M. Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours. Discover Food. 2022, 2(1) : 11. https://doi.org/10.1007/s44187-022-00012-w.
17. Naqash F., Gani A., Gani A., Masoodi F. A. Gluten-free baking: Combating the challenges - A review. Trends Food Science & Technology. 2017, 66 : 98–107. https://doi.org/10.1016/j.tifs.2017.06.004.
18. Canesin M. R., Cazarin C. B. B. Nutritional quality and nutrient bioaccessibility in sourdough bread. Current Opinions in Food Science. 2021, 40 : 81–86. https://doi.org/10.1016/j.cofs.2021.02.007.
19. Vrancken G., Rimaux T., Weckx S., Leroy F, De Vuyst L. Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation. Applied Environmental Microbiology. 2011, 77(8) : 2716–2726. https://doi.org/10.1128/AEM.02470-10.
20. Reese A. T., Madden A. A., Joossens M., Lacaze G., Dunn R. R.. Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread. mSphere. 2020, 5(1). https://doi.org/10.1128/mSphere.00950-19.
21. De Vuyst L., Comasio A., Van Kerrebroeck S. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Critical Reviews in Food Science & Nutrition. 2021, 1 : 1–33. https://doi.org/10.1080/10408398.2021.1976100.
22. Calvert M. D., Madden A. A., Nichols L. M., Haddad N. M., Lahne J., Dunn R. R., McKenney E. A. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ. 2021, 9. https://doi.org/10.7717/peerj.11389.
23. De Vuyst L., Van Kerrebroeck S., Leroy F. https://scholar.google.com.ua/citations?user=66IeCOEAAAAJ&hl=uk&oi=sraMicrobial Ecology and Process Technology of Sourdough Fermentation. Advances in applied microbiology. 2017, 100 : 49–160. https://doi.org/10.1016/bs.aambs.2017.02.003.
24. Arici M., Ozulku G., Yildirim R. M., Sagdic O., Durak M. Z. Biodiversity and technological properties of yeasts from Turkish sourdough. Food Science and Biotechnology. 2018, 27(2) : 499–508. https://doi.org/10.1007/s10068-017-0282-0.
25. Martín-Garcia A., Riu-Aumatell M., López-Tamames E. Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile. Food Reviews International. 2021. doi:10.1080/87559129.2021.1906698.
26. Mueen-ud-D G., Anjum F.M., ur-Rehman S.U., Nawaz H. Studies on Organic Acids and Minerals Content of Sourdough Naans Made from Different Extraction Rate Wheat Flours and Starter Cultures. Pakistan Journal of Nutrition. 2009, 8(6) : 877–881. https://doi.org/10.3923/pjn.2009.877.881.
27. Neiman A. M. Ascospore Formation in the Yeast Saccharomyces cerevisiae. Microbiology and Molecular Biology Reviews. 2005, 69(4) : 565–584. https://doi.org/10.1128/MMBR.69.4.565-584.2005.
28. Maicas S. The Role of Yeasts in Fermentation Processes. Microorganisms. 2020, 8(8) : 1142. https://doi.org/10.3390/microorganisms8081142.
29. Bhalla T. C., Savitri. Yeasts and Traditional Fermented Foods and Beverages. Yeast Diversity in Human Welfare. 2017 : 53–82. https://doi.org/10.1007/978-981-10-2621-8_3.
30. Arora K., Ameur H., Polo A., Di Cagno R., Rizzello C. G., Gobbetti M. Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science & Technology. 2021, 108 : 71–83. https://doi.org/10.1016/j.tifs.2020.12.008.
31. De Vuyst L., Harth H., Van Kerrebroeck S., Leroy F. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239 : 26–34. https://doi.org/10.1016/j.ijfoodmicro.2016.07.018.
32. Vaughan-Martini A., Martini A. A Taxonomic Key for the Genus Saccharomyces. Systematic and Applied Microbiology. 1993, 16(1) : 113–119. https://doi.org/10.1016/S0723-2020(11)80255-9.
33. Kurtzman C. P., Fell J. W. The Yeasts: A Taxonomic Study. 5th ed. Amsterdam: Elsevier Science. 2011. https://doi.org/10.1016/B978-0-444-81312-1.X5000-X.
34. Liti G., Barton D. B. H., Louis E. J. Sequence Diversity, Reproductive Isolation and Species Concepts in Saccharomyces. Genetics. 2006, 174(2) : 839–850. https://doi.org/10.1534/genetics.106.062166.
35. Landis E. A., Oliverio A. M., McKenney E. A., Nichols L. M., Kfoury N., Biango-Daniels M., Shell L. K., Madden A. A., Shapiro L., Sakunala S., Drake K., Robbat A., Booker M., Dunn R. R., Fierer N., Wolfe B. E. The diversity and function of sourdough starter microbiomes. Elife. 2021, 10 : 1–24. https://doi.org/10.7554/eLife.61644.
36. Lhomme E., Urien C., Legrand J., Dousset X., Onno B., Sicard D. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology. 2016, 53 : 41–50. https://doi.org/10.1016/j.fm.2014.11.014.
37. Vrancken G., De Vuyst L., Van der Meulen R., Huys G., Vandamme P., Daniel H. M. Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Research. 2010, 10(4) : 471–481. https://doi.org/10.1111/j.1567-1364.2010.00621.x.
38. Takagi H. Molecular mechanisms and highly functional development for stress tolerance of the yeast Saccharomyces cerevisiae. Bioscience, Biotechnology, and Biochemistry. 2021, 85(5) : 1017–1037. https://doi.org/10.1093/bbb/zbab022.
39. Garcia-Vaquero M., Rocha J. M. F. Sourdough Innovations. Boca Raton: CRC Press. 2023. https://doi.org/10.1201/9781003141143.
40. Amr A. S., Alkhamaiseh A. M. Sourdough use in Bread Production: Review. Jordan Journal of Agricultural Sciences. 2022, 18(2) : 81–98. https://doi.org/10.35516/jjas.v18i2.173.
41. Jayaram V. B., Rezaei M. N., Cuyvers S., Verstrepen K. J., Delcour J. A., Courtin C. M. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties. Journal of Agricultural and Food Chemistry. 2014, 62(38) : 9326–9335. https://doi.org/10.1021/jf502547a.
42. Timmermans E., Langie I., Bautil A., Brijs K., Buvé C., Van Loey A., Scheirlinck I., Van der Meulen R., Courtin C. M. Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough. Foods. 2023, 12(4) : 830. https://doi.org/10.3390/foods12040830.
43. Rai A. K., Jeyaram K. Role of Yeasts in Food Fermentation. In: Yeast Diversity in Human Welfare. Singapore: Springer Singapore, 2017 : 83–113. https://doi.org/10.1007/978-981-10-2621-8_4.
44. Birch A. N., Petersen M. A., Arneborg N., Hansen Å. S. Influence of commercial baker’s yeasts on bread aroma profiles. Food Research International. 2013, 52(1) : 160–166. https://doi.org/10.1016/j.foodres.2013.03.011.
45. Cho I. H., Peterson D. G. Chemistry of bread aroma: A review. Food Science and Biotechnology. 2010, 19(3) : 575–582. https://doi.org/10.1007/s10068-010-0081-3.
46. Winters M., Panayotides D., Bayrak M., Rémont G., Viejo C. G., Liu D., Luo. J,
Zhang P., Howell K. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread. Journal of Applied Microbiology. 2019, 127(3) : 778–793. https://doi.org/10.1111/jam.14349.
47. Sieuwerts S., Bron P. A., Smid E. J. Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation. LWT. 2018, 90 : 201–206. https://doi.org/10.1016/j.lwt.2017.12.022.
48. Demirgul F., Simsek O., Sagdic O. Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough. Food Bioscince. 2022, 50 : 102040. https://doi.org/10.1016/j.fbio.2022.102040.
49. Batifoulier F., Verny M. A., Chanliaud E., Rémésy C. Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread. Journal of Cereal Science. 2005, 42(1) : 101–108. https://doi.org/10.1016/j.jcs.2005.03.003.
50. Fekri A., Torbati M., Yari Khosrowshahi A., Shamloo H.B., Azadmard-Damirchi S. Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. Food Chemistry. 2020, 306 : 125620. https://doi.org/10.1016/j.foodchem.2019.125620.
51. Olojede A. O., Sanni A. I., Banwo K., Adesulu-Dahunsi A. T. Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT. 2020, 129 : 109576. https://doi.org/10.1016/j.lwt.2020.109576.
52. Perricone M., Bevilacqua A., Corbo M. R., Sinigaglia M. Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiology. 2014, 38 : 26–35. https://doi.org/10.1016/j.fm.2013.08.006.
53. Palla M., Blandino M., Grassi A, Giordano D, Sgherri C, Quartacci M.F., Reyneri A., Agnolucci M., Giovannett M. Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours. Scientific Reports. 2020, 10(1) : 12856. https://doi.org/10.1038/s41598-020-69774-6.
54. Pérez-Alvarado O., Zepeda-Hernández A., Garcia-Amezquita L. E., Sinigaglia M. Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Frontiers in Microbiology. 2022. https://doi.org/10.3389/fmicb.2022.969460.
55. Moore J., Cheng Z., Hao J., Guo G., Liu,J. G., Lin C., Yu L. Effects of Solid-State Yeast Treatment on the Antioxidant Properties and Protein and Fiber Compositions of Common Hard Wheat Bran. Journal of Agricultural and Food Chemistry. 2007, 55(25) : 10173–10182. https://doi.org/10.1021/jf071590o.
56. Rai A. K., Pandey A., Sahoo D. Biotechnological potential of yeasts in functional food industry. Trends in Food Science & Technology. 2019, 83 : 129–137. https://doi.org/10.1016/j.tifs.2018.11.016.
57. Rameez K. M., Santhoshkumar P., Yoha K. S., Moses J. A. Biopreservation of Food Using Probiotics: Approaches and Challenges. Nutrition and Food Science Journal. 2024, 12(2).
58. Tsafrakidou P., Michaelidou A.-M., Biliaderis C. G. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods. 2020, 9(6) : 734. https://doi.org/10.3390/foods9060734.
59. Coda R., Rizzello C. G., Di Cagno R., Trani A., Cardinali G., Gobbetti M. Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. Food Microbiology. 2013, 33(2) : 243–251. https://doi.org/10.1016/j.fm.2012.09.023.
- Falciano A, Romano A, García Almendárez B. E., Regalado-Gónzalez C., Di Pierro P., Masi P, “Effect of the refreshment on the liquid sourdough preparation,” Italian Journal of Food Science, 2022, 34(3) : 99–104. https://doi.org/10.15586/ijfs.v34i3.2217.