Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

“…Generally, yeasts are sensitive to environmental conditions ( Van Kerrebroeck, Maes & De Vuyst, 2017 ; Michel et al, 2019 ), though their resilience over the course of a sourdough starter’s age is uncertain. Throughout our global history of baking, yeasts have evolved to favor rapid fermentation and maximum CO 2 production ( Bigey et al, 2020 ).…”

“…Common sourdough yeasts include but are not limited to Saccharomyces cerevisiae , Kazachstania humilis , Candida krusei , Kazachstania exigua , Torulaspora delbrueckii , Wickerhamomyces anomalus, and Pichia kudriavzevii ( Ercolini et al, 2013 ; Liu et al, 2018 ). Outside of the sourdough environment, many of these yeasts are similar in that they rely on insects for dispersal ( Stefanini, 2018 ; Madden et al, 2018 ; Bigey et al, 2020 ). S. cerevisiae is often considered to be the “canonical” sourdough yeast because it is ubiquitous across most starters and often associated with the first leavened breads ( Valmorri et al, 2010 ; Landis et al, 2021 ).…”

“…S. cerevisiae is often considered to be the “canonical” sourdough yeast because it is ubiquitous across most starters and often associated with the first leavened breads ( Valmorri et al, 2010 ; Landis et al, 2021 ). However, because S. cerevisiae reproduces rapidly when compared with other yeast species ( Landis et al, 2021 ), its ubiquity may be relatively recent and a reflection of rapid dispersal and invasion facilitated by human movement among bakeries and continents ( Minervini et al, 2012a ; Michel et al, 2019 ; Bigey et al, 2020 ).…”

“…For example, we describe in section 2.1 how fermentation metabolism varies across different strains of L. plantarum . There is also evidence of vast intra-species diversity in yeasts such as Wickerhamomyces anomalus ( Daniel et al, 2011 ), Kazachstania humilis ( Carbonetto et al, 2020 ), and Saccharomyces cerevisiae ( Valmorri et al, 2010 ; Bigey et al, 2020 ). Valmorri et al (2010) found S. cerevisiae in 16 of 18 sourdough starters from Italy and categorized the various strains into seven different phenotypic groups.…”

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

“…sanfranciscensis, and Pediococcus pentosaceus] (Van der Meulen et al 2007;Vrancken et al 2010Vrancken et al , 2011Weckx et al 2010aWeckx et al , 2010bWeckx et al 2011;Minervini et al 2012a;Harth, Van Kerrebroeck, and De Vuyst 2016;Harth, Van Kerrebroeck, and Vuyst 2018;Oshiro et al 2019). Although mainly Saccharomyces cerevisiae grows during backslopped sourdough productions (Gatto and Torriani 2004;Ercolini et al 2013;Zhang et al 2015;Harth, Van Kerrebroeck, and De Vuyst 2016), probably because of its natural occurrence in the flour and/or environmental contamination with baker's yeast (Succi et al 2003;Vrancken et al 2010;Minervini et al 2012a;Minervini et al 2015;Lahue et al 2020;Bigey et al 2021), the yeast communities may vary as a function of processing conditions and time too Harth, Van Kerrebroeck, and De Vuyst 2016). For instance, backslopped wheat sourdoughs produced in the laboratory (high temperature, high DY) often carry Candida glabrata and Wickerhamomyces anomalus (Vrancken et al 2010).…”