Identification of Phytase Active Yeast Species in Sourdough

Reference Number: 11

Year: 2012

Authors: Lina Nuobariene, Åse S. Hansen, , Nils Arneborg

Yeast: Species

Summary

Identification of high phytase-active yeasts is necessary in order to find prominent candidates for the production of wholemeal bread with high content of bioavailable minerals. Tested yeasts were isolated from Danish and Lithuanian sourdoughs, since high phytase-active yeasts adapted to grow in sourdough matrix would be a good choice for bread industry. Isolated species were; Saccharomyces cerevisiae, Pichia kudriavzevii, Pichia occidentalis, Candida humilis and Kazachstania exigua. Studies of phytase-positive isolates were carried out at conditions optimal for leavening of bread dough (pH 5.5 and 30 °C). All the tested yeasts isolated from sourdoughs exhibited phytase activities. The most prominent isolates for extracellular phytase production were found to be S. cerevisiae L1.12 with a specific extracellular activity of 10.6 U/10¹⁰ CFU, followed by S. cerevisiae L6.06 with a specific extracellular activity of 8.2 U/10¹⁰ CFU. Some other isolates of S. cerevisiae, one of C. humilis, and one of P. kudriavzevii also had high specific extracellular activities of c. 4–7 U/10¹⁰ CFU. These isolates may be potential candidates for improving mineral bioavailability in whole grain bread.

Significance of the study to the baker

This study states that two S. cerevisiae isolates may be the ideal candidates for improving mineral bioavailability in whole grain bread. As bakers, this knowledge can help us to maximise the nutritional benefits of the bread we are baking. By increasing the mineral bioavailability in bread, a staple food in our diet, we can nourish our guts at the foundation of our food.

Our aim is to make academic, research papers accessible to everyone. Beyond this Research Library, we have created a Sourdough Glossary which explains technical and scientific terms simply. It is a working glossary so it is always being updated with new terms.

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11 - ‘Isolation and identification of Phytase-active yeasts from sourdoughs’. Food Science and Technology. Volume 48, Issue 2

Summary

Summary

Significance of the study to the baker

Our aim is to make academic, research papers accessible to everyone. Beyond this Research Library, we have created a Sourdough Glossary which explains technical and scientific terms simply. It is a working glossary so it is always being updated with new terms.

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