Abstract
Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of S. cerevisiae with and without sucrose were also investigated. Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development (14.95 ± 0.21 mm) and CO2 production (855 ± 136 mL). When sucrose was added, fermentative performances of Z. mobilis significantly (p < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that Z. mobilis with sucrose can be leavened in shorter time with respect to the sample without addition. S. cerevisiae did not benefit the sucrose addition in terms of CO2 production and retention, even if lag leavening time was significantly (p < 0.05) shorter (about the half) and time of porosity appearance significantly (p < 0.05) longer (about 26%) with respect to S. cerevisiae alone. Results demonstrate that in the presence of sucrose, Z. mobilis can efficiently leaven a bread dough, thus providing innovation possibilities in the area of yeast-free leavened products.
Highlights
Saccharomyces cerevisiae is by far the most common microorganism used for alcoholic beverage and leavened dough production
In patients with inflammatory bowel disease or Crohn’s disease, S. cerevisiae cell wall components have been recognized as antigens and anti-S. cerevisiae antibodies (ASCA) can be used as specific diagnostic markers [7,8,9]
Even if in the tested conditions the same leavening performances of S. cerevisiae were not achieved, results highlight the high potentialities associated with the use of Z. mobilis in combination with low sucrose levels (2.5 g/100 g)
Summary
Saccharomyces cerevisiae is by far the most common microorganism used for alcoholic beverage and leavened dough production. Human exposure to this yeast species is massive; these products contains S. cerevisiae, and multi-vitamin food supplements, probiotics preparation, and even vaccines production [1]. Investigations on the physiological mechanisms that may contribute to the onset of S. cerevisiae allergy and/or intolerance are still scarcely documented within the scientific literature. In all these patients, dietary restrictions avoiding the ingestion of foods in which S
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