Abstract
The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed cricket sourdough (RO25H-CS) was compared with a control traditional sourdough and a control containing the no-hydrolysed cricket powder. Microbiological analyses evidenced a good growth of Yarrowia lipolytica in RO25 cricket hydrolysate and the RO25H-CS was characterized, in comparison with the controls, by a marked and peculiar total protein profile, attributed to the well-known proteolytic activities of Yarrowia lipolytica. RO25H-CS was also endowed with a specific profile in free fatty acids, including arachidonic and linolenic having a functional role. Moreover, RO25H-CS was characterized, compared with the control samples, by the highest releases of C18:2, C18:1 and C16:1, which are considered aroma precursors. In fact, the presence of highest proteolytic activity and the highest amount of free fatty acids detected in RO25H-CS sample underline a specific volatile molecules profile. The results obtained showed the great potential of Yarrowia lipolytica RO25 to produce sourdough characterized by specific sensory and functional fingerprints.
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