Utilizzo di lieviti non-Saccharomyces per la produzione di impasti per prodotti da forno

Yeasts play an important role in the production of fermented foods and beverages. Usually, the Saccharomyces cerevisiae species is the most involved in the production of wine, beer and bakery products, but recent studies have emphasized the potential of non- Saccharomyces yeasts in improving nutritional, sensory and health properties of fermented foods. Non-Saccharomyces yeasts of the genera Hanseniaspora, Metschnikowia, Pichia, Torulaspora and Zygotorulaspora were evaluated for leavening and decarboxylic activity and flavour production in model doughs. Strains of H. uvarum, lacking decarboxylase activity, with high leavening power and able to impart a different flavour to doughs than S. cerevisiae strains, were selected as potential starter cultures. These strains could be excellent substitutes for S. cerevisiae in the baking industry, as they can provide greater diversity than S. cerevisiae- based products and may be useful in reducing and avoiding yeast intolerance.