YEASTS IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES Ye.R. HONCHAR, O.V. NAUMENKO, I.V. LUKIANCHUK, V.O. HOLUB, , L.V. MARYNCHENKO

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ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)

cover biotech acta general

Biotechnologia Acta Т. 17, No. 3, 2024
P. 5-15, Bibliography 60, Engl.
UDC: 664.6
doi: h ttps://doi.org/10.15407/biotech17.03.005

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YEASTS IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES

Ye.R. HONCHAR ¹, O.V. NAUMENKO ², I.V. LUKIANCHUK², 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 unique microbiological systems 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 was highlighted the significant role of yeasts in formation 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. It was emphasized the importance of this knowledge 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.

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