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.

• PMID: 31136955
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Journal Article

Authors

Li Z, Song K, Li H, Ma R, Cui M

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