Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough

Abstract

The work is aimed at assessing the potential of using the yeast culture Wickerhamomyces anomalus CBS605T in bread baking. The in vitro antimicrobial activity of the yeast culture Wickerhamomyces anomalus (CBS605T) against the causative agent of potato disease, Bacillus subtilis, was studied. A rheoenzymemetric assessment of the gas-forming and gas-retaining abilities of the studied strain during fermentation in wheat dough was carried out. The study showed that the yeast culture Wickerhamomyces anomalus (CBS605T) effectively inhibits the growth of Bacillus subtilis and has higher fermentation activity than the control organism Saccharomyces cerevisiae var. boulardii (Y3925), also known for antimicrobial activity against the pathogen of potato disease.