Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift


Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO2 are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity. We assessed the potential of several non-conventional yeasts as leavening agents and flavor producers in dough-like conditions in the presence of high sugar concentrations and stressful environments mimicking conditions found in flour dough. We tested the capabilities of bread leavening and aroma formation in a microbread platform as well as in a bakery setup. Bread leavened with Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control baker's yeast. In addition, both displayed higher stress tolerance and broader aroma profiles than the control baker's yeast. These attributes are important in bread and other farinaceous products, making K. gamospora and W. subpelliculosus highly applicable as alternative baker's yeasts.


  • Nerve Zhou
  • Anna Judith Schifferdecker
  • Amparo Gamero
  • Concetta Compagno
  • Teun Boekhout
  • Jure Piskur
  • Wolfgang Knecht
Enheter & grupper
Externa organisationer
  • University of Milan
  • CBS Fungal Biodiversity Center CBS - KNAW
  • University of Amsterdam
  • NIZO Food Research BV

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Livsmedelsvetenskap


Sidor (från-till)45-58
Antal sidor14
TidskriftInternational Journal of Food Microbiology
StatusPublished - 2017 jun 5
Peer review utfördJa