ORCID
0000-0002-5811-484X
Department
Biological Sciences
Year of Study
4
Full-time or Part-time Study
Full-time
Level
Postgraduate
Presentation Type
Oral Presentation
Supervisor
Prof. Aidan Coffey
Abstract
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but careful selection of fermentative strain is required. Screening of 96 yeast strains in agar and microtitre assays based on Wickerhams basal medium supplemented with 0.5% (w/v) sucrose, fructose, lactose, mannitol, raffinose, fructooligosaccharides and inulin showed variable FODMAPs utilisation profiles in yeast. Two non-Saccharomyces strains with extensive FODMAP-degrading ability: Lachancea fermentati FST5.1 and Cyberlindnera fabianii NTCyb, alongside baker’s yeast (Saccharomyces cerevisiae), were used in whole wheat bread baking trial. While C. fabianii NTCyb could not significantly reduce FODMAPs in a complex whole wheat-dough matrix, L. fermentati FST5.1 could. Furthermore, the latter strain’s reduction of fructans, the most abundant FODMAPs in wheat, was more efficient than the commercial baker’s yeast. Quality analysis revealed similar processing and quality parameters of bread produced with L. fermentati FST5.1 and baker’s yeast. Ultimately, the L. fermentati FST 5.1 can be proposed as an excellent alternative to S. cerevisiae for low-FODMAP bread production.
Keywords:
Low-FODMAP, yeast, Lachancea fermentati, baker's yeast, whole wheat bread, fructans degradation
Start Date
14-6-2022 10:15 AM
End Date
14-6-2022 10:30 AM
Recommended Citation
Borowska, Małgorzata, "Application of fructans-degrading Lachancea fermentati FST5.1 as an alternative to baker’s yeast in the production of a low-FODMAP whole wheat bread." (2022). ORBioM (Open Research BioSciences Meeting). 6.
https://sword.cit.ie/orbiom/2022/schedule/6
Included in
Food Biotechnology Commons, Food Chemistry Commons, Food Microbiology Commons, Other Microbiology Commons
Application of fructans-degrading Lachancea fermentati FST5.1 as an alternative to baker’s yeast in the production of a low-FODMAP whole wheat bread.
FODMAPs are a group of poorly absorbed dietary carbohydrates comprised of easily fermentable oligo-, di-, monosaccharides and polyols. When consumed, they can exert gastrointestinal symptoms of pain, flatulence, or an irregular bowel movement in individuals with irritable bowel syndrome. Whole wheat bread is an excellent source of proteins, vitamins, polyphenols, and other nutrients, but its consumption is restricted in a low-FODMAP diet due to high fructans content. Although alternatives exist, these are primarily gluten-free, often inferior in terms of quality, nutritional profile, and consumer acceptance. Bioprocessing using microbial fermentation has a proven capacity to reduce FODMAPs in cereal products, but careful selection of fermentative strain is required. Screening of 96 yeast strains in agar and microtitre assays based on Wickerhams basal medium supplemented with 0.5% (w/v) sucrose, fructose, lactose, mannitol, raffinose, fructooligosaccharides and inulin showed variable FODMAPs utilisation profiles in yeast. Two non-Saccharomyces strains with extensive FODMAP-degrading ability: Lachancea fermentati FST5.1 and Cyberlindnera fabianii NTCyb, alongside baker’s yeast (Saccharomyces cerevisiae), were used in whole wheat bread baking trial. While C. fabianii NTCyb could not significantly reduce FODMAPs in a complex whole wheat-dough matrix, L. fermentati FST5.1 could. Furthermore, the latter strain’s reduction of fructans, the most abundant FODMAPs in wheat, was more efficient than the commercial baker’s yeast. Quality analysis revealed similar processing and quality parameters of bread produced with L. fermentati FST5.1 and baker’s yeast. Ultimately, the L. fermentati FST 5.1 can be proposed as an excellent alternative to S. cerevisiae for low-FODMAP bread production.