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<p><i>Saccharomyces cerevisiae</i> is widely used in food fermentation for its reliable fermentation performance. However, using it as the sole starter in the bakery industry limits the range of flavor compounds. In this study, the co-fermentation of <i>S. cerevisiae</i> Saf-instant with <i>P. fermentans</i> NIYL31404 was examined with respect to fermentation performance and volatile compound production. The co-fermentation of <i>P. fermentans</i> NIYL31404 with Saf-instant produced approximately 1.4-, 1.5-, and 1.3-fold higher concentrations of isoamyl alcohol, isobutanol, and phenylethyl alcohol, respectively, than fermentation with Saf-instant alone. Principal component analysis indicated clear distinctions in flavor profiles, demonstrating that co-fermentation with <i>P. fermentans</i> NIYL31404 and <i>S. cerevisiae</i> yielded a distinctive aromatic quality. Thus, the present study demonstrates that co-fermenting <i>S. cerevisiae</i> with <i>P. fermentans</i> NIYL31404 improves the aromatic quality of bread and overcomes limitations in aroma diversity associated with conventional bread fermentation.</p>

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Co-fermentation of Saccharomyces cerevisiae and Pichia fermentans enhances the flavor of bread

  • 期刊论文

  • 发表日期：

    2026年5月30日

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  • Hye-Jin Hong,
  • Chan-Haeng Lee,
  • Jeong-Ah Yoon,
  • Sang-Min Shim,
  • Myoung-Dong Kim

摘要

Saccharomyces cerevisiae is widely used in food fermentation for its reliable fermentation performance. However, using it as the sole starter in the bakery industry limits the range of flavor compounds. In this study, the co-fermentation of S. cerevisiae Saf-instant with P. fermentans NIYL31404 was examined with respect to fermentation performance and volatile compound production. The co-fermentation of P. fermentans NIYL31404 with Saf-instant produced approximately 1.4-, 1.5-, and 1.3-fold higher concentrations of isoamyl alcohol, isobutanol, and phenylethyl alcohol, respectively, than fermentation with Saf-instant alone. Principal component analysis indicated clear distinctions in flavor profiles, demonstrating that co-fermentation with P. fermentans NIYL31404 and S. cerevisiae yielded a distinctive aromatic quality. Thus, the present study demonstrates that co-fermenting S. cerevisiae with P. fermentans NIYL31404 improves the aromatic quality of bread and overcomes limitations in aroma diversity associated with conventional bread fermentation.