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Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
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11 - ‘Isolation and identification of Phytase-active yeasts from sourdoughs’. Food Science and Technology. Volume 48, Issue 2

Reference Number: 11

Year: 2012

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

Link: Link to original paper

Nutrition: Minerals | Phytic acid

Yeast: Species

Summary

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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