Tecnica Molitoria

     

 

TM 19 02 cop

 

TECNICA MOLITORIA Vol. 70 - FEBRUARY 2019

 

40 - Zymomonas mobilis: a possible alternative to Saccharomyces cerevisiae for the production of leavened doughs
A. Musatti - C. Mapelli - M. Rollini - R. Foschino - C. Picozzi

Among Western population baker’s yeast (Saccharomyces cerevisiae) intolerance is rising. Zymomonas mobilis, Gram negative bacterium used in tropical areas to produce alcoholic beverages, has only occasionally been considered for dough leavening because it ferments only glucose, fructose and sucrose. However similarly to S. cerevisiae, it provides equimolar mixtures of ethanol and CO2 that can rise a dough. In the present research we propose Z. mobilis as innovative leavening agent; to overcome its physiological limit the following strategies were applied: glucose was added directly to the dough, or maltose hydrolytic activity of L. sanfranciscensis was exploited. While glucose released by L. sanfranciscensis is not so well fermented by Z. mobilis due to the strong acidification, glucose addition let Z. mobilis efficiently leaven a dough. The use of Z. mobilis as leavening agent can contribute to increase the variety of baked goods alternative to those traditionally leavened by S. cerevisiae.

 

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