Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3)

Abstract

In a study, Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3) yeasts were analyzed in comparison with a breadmaking strain of Saccharomyces cerevisiae ("Luxe", SAF-Neva LLC). The study has shown that respective yeast species all have moderate or high levels of acid and osmotic tolerance and are able to ferment fructose, glucose, maltose and sucrose. According to the results of gas chromatrographic analysis, the yeast Wickerhamomyces anomalus (CBS S605T) accumulates significant amounts of ethyl acetate (11.8 times more than the control strain of Saccharomyces cerevisiae), while Torulaspora delbrueckii (YIT3) produces 3.2 times more aliphatic alcohols than the control strain. Rheofermentometric study in wheat dough demonstrates 29,6% lower carbon dioxide production by Wickerhamomyces anomalus (CBS S605T), and 64.5% lower production by Torulaspora delbrueckii (YIT3) as compared to control strain of Saccharomyces cerevisiae. Based on the data obtained, conclusions were drawn on the possibility of effective use of Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3) in sourdough breadmaking.