Technological and acid stress performance of yeast isolates from industrial sourdough

Yeast populations in sourdough have been poorly characterized from baking-relevant attributes as leavening activity in a stressful environment. In particular, the presence of extracellular acids represents an important challenge, which compromises the growth and fermentative metabolism of microbial...

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Authors: Sánchez-Adriá, Isabel E., Sanmartín, Gemma, Prieto, José Antonio, Estruch, Francisco, Fortis, Estefania, Rández Gil, Francisca
Format: article
Status:Published version
Publication Date:2023
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/329865
Online Access:http://hdl.handle.net/10261/329865
https://api.elsevier.com/content/abstract/scopus_id/85162039985
Access Level:Open access
Keyword:Acid tolerance
K. humilis
Leavening capacity
S. cerevisiae
Volatile organic compounds
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spelling Technological and acid stress performance of yeast isolates from industrial sourdoughSánchez-Adriá, Isabel E.Sanmartín, GemmaPrieto, José AntonioEstruch, FranciscoFortis, EstefaniaRández Gil, FranciscaAcid toleranceK. humilisLeavening capacityLeavening capacityS. cerevisiaeVolatile organic compoundsYeast populations in sourdough have been poorly characterized from baking-relevant attributes as leavening activity in a stressful environment. In particular, the presence of extracellular acids represents an important challenge, which compromises the growth and fermentative metabolism of microbial starters. Here, we have analyzed the fungal diversity of six industrial sourdoughs identifying Saccharomyces cerevisiae and Kazachstania humilis as the predominant species. The volatile organic compounds (VOC) profile revealed differences between sourdough samples which can be attributed, at least in part, to their microbial composition and ingredients used in each one. In particular, K. humilis appeared to contribute to the presence octan-1-ol, 2-hepten-1-ol, 2-octen-1-ol, nonan-1-ol and 2-pentylfuran in the sourdough. A total of 45 yeast isolates were then analyzed in terms of CO2 production and tolerance to NaCl, ethanol, oxidative-, cold- and heat-stress, which allowed the selection of 5 S. cerevisiae isolates and 2 from both K. humilis and Torulaspora delbrueckii for further characterization. Overall, K. humilis isolates showed a higher total CO2 production and gassing rate than a commercial yeast strain used as a control. Hence, the isolated strains are potential candidates for the development of new sourdough starters and the basis for a further selection of variants with superior performance.The study was financed by Europastry S.A. St. Cugat del Vallés, Barcelona, Spain.This publication was supported by the Open Access publishing fund of the CSIC.Peer reviewedElsevierCSIC - Unidad de Recursos de Información Científica para la Investigación (URICI)0000-0002-1596-28300000-0001-5191-94880000-0001-9677-0023#NODATA##NODATA##NODATA#Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/329865https://api.elsevier.com/content/abstract/scopus_id/85162039985reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésLWThttps://doi.org/10.1016/j.lwt.2023.114957Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3298652026-05-22T06:33:51Z
dc.title.none.fl_str_mv Technological and acid stress performance of yeast isolates from industrial sourdough
title Technological and acid stress performance of yeast isolates from industrial sourdough
spellingShingle Technological and acid stress performance of yeast isolates from industrial sourdough
Sánchez-Adriá, Isabel E.
Acid tolerance
K. humilis
Leavening capacity
Leavening capacity
S. cerevisiae
Volatile organic compounds
title_short Technological and acid stress performance of yeast isolates from industrial sourdough
title_full Technological and acid stress performance of yeast isolates from industrial sourdough
title_fullStr Technological and acid stress performance of yeast isolates from industrial sourdough
title_full_unstemmed Technological and acid stress performance of yeast isolates from industrial sourdough
title_sort Technological and acid stress performance of yeast isolates from industrial sourdough
dc.creator.none.fl_str_mv Sánchez-Adriá, Isabel E.
Sanmartín, Gemma
Prieto, José Antonio
Estruch, Francisco
Fortis, Estefania
Rández Gil, Francisca
author Sánchez-Adriá, Isabel E.
author_facet Sánchez-Adriá, Isabel E.
Sanmartín, Gemma
Prieto, José Antonio
Estruch, Francisco
Fortis, Estefania
Rández Gil, Francisca
author_role author
author2 Sanmartín, Gemma
Prieto, José Antonio
Estruch, Francisco
Fortis, Estefania
Rández Gil, Francisca
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv CSIC - Unidad de Recursos de Información Científica para la Investigación (URICI)
0000-0002-1596-2830
0000-0001-5191-9488
0000-0001-9677-0023
#NODATA#
#NODATA#
#NODATA#
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Acid tolerance
K. humilis
Leavening capacity
Leavening capacity
S. cerevisiae
Volatile organic compounds
topic Acid tolerance
K. humilis
Leavening capacity
Leavening capacity
S. cerevisiae
Volatile organic compounds
description Yeast populations in sourdough have been poorly characterized from baking-relevant attributes as leavening activity in a stressful environment. In particular, the presence of extracellular acids represents an important challenge, which compromises the growth and fermentative metabolism of microbial starters. Here, we have analyzed the fungal diversity of six industrial sourdoughs identifying Saccharomyces cerevisiae and Kazachstania humilis as the predominant species. The volatile organic compounds (VOC) profile revealed differences between sourdough samples which can be attributed, at least in part, to their microbial composition and ingredients used in each one. In particular, K. humilis appeared to contribute to the presence octan-1-ol, 2-hepten-1-ol, 2-octen-1-ol, nonan-1-ol and 2-pentylfuran in the sourdough. A total of 45 yeast isolates were then analyzed in terms of CO2 production and tolerance to NaCl, ethanol, oxidative-, cold- and heat-stress, which allowed the selection of 5 S. cerevisiae isolates and 2 from both K. humilis and Torulaspora delbrueckii for further characterization. Overall, K. humilis isolates showed a higher total CO2 production and gassing rate than a commercial yeast strain used as a control. Hence, the isolated strains are potential candidates for the development of new sourdough starters and the basis for a further selection of variants with superior performance.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/329865
https://api.elsevier.com/content/abstract/scopus_id/85162039985
url http://hdl.handle.net/10261/329865
https://api.elsevier.com/content/abstract/scopus_id/85162039985
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT
https://doi.org/10.1016/j.lwt.2023.114957
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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