Optimization of the cultivation conditions of indigenous wild yeasts and evaluation of their leavening capacity: Isolated from fermented foods and beverages.

Abstract

Ethiopia has a high demand for bakers yeast in the bread and beverage industries. Unfortunately, Ethiopia has no producing plant for bakers yeast and instead relies on costly imports. The objective of this work was to identify the most productive and useful indigenous bakers yeasts isolated from local fermented foods and drinks, honey and Molasses using leavening ability as the major metric. Six of the test isolates produced a maximum cell mass at 30{degrees}C, pH of 5.5 and 48 hours of incubation. Isolate AAUTf1 did not produce hydrogen sulfide, while isolates AAUTf5, AAUTj15 and AAUSh17 produced low levels of this chemical, and isolates AAUMl20 and AAUWt21 produced high levels of hydrogen sulfide, neglecting their utility in baking. The leavening performance of isolates AAUTf1 (Candida humilis) and AAUTf5 (Kazachstania bulderi) had the highest dough volume of 131 cm3 and 128 cm3 respectively in 120 min. Isolates AAUSh17 (Saccharomyces cerevisiae) and AAUTj15 (Saccharomyces cerevisiae) raised the dough volume of 127 cm3 and 125 cm3 respectively, at 60 min compared to commercial yeast (117 cm3 in 90 min). The study also revealed that mixed cultures of indigenous yeasts had better leavening capacity than single cultures. The co-inoculated cultures of AAUTf1 + AAUTf5 + AAUTj15, AAUTf5 + AAUTj15, and AAUTf1 + AAUTj15 + AAUSh17 reached 143 cm3 at 90 min, 141 cm3 and 140 cm3 both at 60 min, respectively. Thus, the indigenous isolates are candidates for optimizing utilization of yeast for fast promotion and utilization in the bakery industries.