Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making

• Published in: International journal of food microbiology 2019-08, Vol.303, p.58-64
• Main Authors: Li, Zhijian, Song, Kedan, Li, Haifeng, Ma, Rongcan, Cui, Mingyu
• Format: Article
• Language: English
• Subjects: Acetic acid; Amino acids; Baking yeast; Bread; Carbon dioxide; Cell culture; Cell number; Co-culture; Composition effects; Dough; Dough fermentation; Fermentation; Flavor; Maltose; Monoculture; Saccharomyces cerevisiae; Steamed bread; Succinic acid; Torulaspora delbrueckii; Yeast; Yeasts
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2019.05.009

The use of non-Saccharomyces yeasts in dough fermentation has become increasingly popular because of their effects on product composition, texture and flavour. These yeasts are co-cultured with Saccharomyces cerevisiae. In this study, the characteristics of dough fermentation with combined Torulaspora delbrueckii Y22 and S. cerevisiae Y10 were investigated. In the dough containing co-cultures, S. cerevisiae Y10 cell populations increased rapidly and reached approximately 8.5 Log CFU/g wet dough, which is comparable to the monoculture after 24 h of fermentation. However, the cell number of T. delbrueckii Y22 did not significantly change throughout the dough fermentation (p > 0.05). When co-culture was used, the gas holding capacity and CO2 production profile of the dough improved, and a high maltose concentration reaching 5.93 mg/g dry dough was observed after 12 h of dough fermentation. The mixed inocula of S. cerevisiae Y10 and T. delbrueckii Y22 enhanced the production of succinic acid, acetic acid and essential amino acids in the fermented dough. These results revealed the synergistic behaviour between S. cerevisiae Y10 and T. delbrueckii Y22 during dough fermentation and suggested the potential use of mixed yeast cultures in dough fermentation for steamed bread making. •Dough fermentation by co-culture of S. cerevisiae and T. delbruecki was evaluated.•The growth of S. cerevisiae was not affected when T. delbrueckii was present.•The CO2 production profile of dough was improved when co-culture was used.•The co-culture enhanced the production of organic acids during dough fermentation.•There is a synergistic behaviour between T. delbrueckii and S. cerevisiae.