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Metabolomic differentiation of industrial baker's yeasts reveals yeast product formulation-associated metabolic and flavor signatures during dough fermentation and bread baking.

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Τίτλος: Metabolomic differentiation of industrial baker's yeasts reveals yeast product formulation-associated metabolic and flavor signatures during dough fermentation and bread baking.
Συγγραφείς: Han NR; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea., Lim N; Research Institute of Food and Biotechnology, SPC Group, Seoul, 151742, Republic of Korea., Byun JA; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea., Yun EJ; Department of Biotechnology, The Catholic University of Korea, Bucheon, 14662, Gyeonggi, Republic of Korea., Cheong YE; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea., Song S; Research Institute of Food and Biotechnology, SPC Group, Seoul, 151742, Republic of Korea., Shim S; Research Institute of Food and Biotechnology, SPC Group, Seoul, 151742, Republic of Korea. Electronic address: sangmin.shim@spc.co.kr., Kim KH; Department of Biotechnology, Graduate School, Korea University, Seoul, 02841, Republic of Korea. Electronic address: khekim@korea.ac.kr.
Πηγή: International journal of food microbiology [Int J Food Microbiol] 2026 Oct 02; Vol. 459, pp. 111900. Date of Electronic Publication: 2026 Jun 11.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
Imprint Name(s): Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
Ιατρικοί όροι (MeSH): Saccharomyces cerevisiae*/metabolism , Saccharomyces cerevisiae*/genetics , Saccharomyces cerevisiae*/classification , Bread*/microbiology , Bread*/analysis, Fermentation ; Metabolomics ; Cooking ; Taste ; Food Microbiology
Περίληψη: Saccharomyces cerevisiae (baker's yeast) plays a pivotal role in breadmaking by driving dough leavening and generating key flavor and aroma compounds. However, the metabolic mechanisms by which yeast product formulation type-fresh versus active dry-is associated fermentation behavior and bread quality remain insufficiently understood. In this study, six commercial S. cerevisiae strains were systematically characterized through enzymatic profiling, genetic identification, and integrated metabolomic analysis to elucidate product-associated metabolic differences. The VITEK 2 system revealed distinct enzymatic phenotypes, notably the α-glucosidase activity unique to the L'hirondelle LHIS White (Lesaffre; ADLL) strain, which corresponded with enhanced maltose utilization. Internal transcribed spacer sequencing confirmed that even yeasts from the same manufacturer represent genetically distinct strains, reflecting divergent genetic backgrounds across commercial products. Non-volatile metabolomic profiling identified 94 metabolites, with fresh yeast accumulating protective amino acids-including γ-aminobutyric acid, cysteine, and threonine-whereas active dry yeast strains showed markedly lower levels of these compounds, reflecting stress-adaptive regulation (p-value <0.05). In contrast, volatile metabolite analysis by solid-phase microextraction-gas chromatography/mass spectrometry demonstrated yeast product formulation-associated aroma profiles: fresh yeast product formulation predominantly produced fusel alcohols and aldehydes such as 3-methyl-1-butanol and nonanal through amino acid catabolism, whereas active dry yeast favored fatty acid esterification, generating complex fruity esters such as phenylethyl acetate and ethyl decanoate. These divergent metabolic patterns persisted after baking, resulting in stable yeast product formulation-associated aroma signatures. Collectively, this integrative metabolomic and biochemical investigation provides mechanistic insight into how yeast product formulation type and genetic background collectively influences fermentation metabolism and sensory properties, offering a scientific foundation for targeted strain selection and yeast product formulation optimization in industrial bread production.
(Copyright © 2026 Elsevier B.V. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Active dry yeast; Dough fermentation; Fresh yeast; Metabolomics; Saccharomyces cerevisiae; Yeast formulation
Entry Date(s): Date Created: 20260618 Date Completed: 20260711 Latest Revision: 20260711
Update Code: 20260712
DOI: 10.1016/j.ijfoodmicro.2026.111900
PMID: 42314253
Βάση Δεδομένων: MEDLINE
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  Data: Metabolomic differentiation of industrial baker&#39;s yeasts reveals yeast product formulation-associated metabolic and flavor signatures during dough fermentation and bread baking.
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  Data: Saccharomyces cerevisiae (baker&#39;s yeast) plays a pivotal role in breadmaking by driving dough leavening and generating key flavor and aroma compounds. However, the metabolic mechanisms by which yeast product formulation type-fresh versus active dry-is associated fermentation behavior and bread quality remain insufficiently understood. In this study, six commercial S. cerevisiae strains were systematically characterized through enzymatic profiling, genetic identification, and integrated metabolomic analysis to elucidate product-associated metabolic differences. The VITEK 2 system revealed distinct enzymatic phenotypes, notably the α-glucosidase activity unique to the L&#39;hirondelle LHIS White (Lesaffre; ADLL) strain, which corresponded with enhanced maltose utilization. Internal transcribed spacer sequencing confirmed that even yeasts from the same manufacturer represent genetically distinct strains, reflecting divergent genetic backgrounds across commercial products. Non-volatile metabolomic profiling identified 94 metabolites, with fresh yeast accumulating protective amino acids-including γ-aminobutyric acid, cysteine, and threonine-whereas active dry yeast strains showed markedly lower levels of these compounds, reflecting stress-adaptive regulation (p-value &amp;lt;0.05). In contrast, volatile metabolite analysis by solid-phase microextraction-gas chromatography/mass spectrometry demonstrated yeast product formulation-associated aroma profiles: fresh yeast product formulation predominantly produced fusel alcohols and aldehydes such as 3-methyl-1-butanol and nonanal through amino acid catabolism, whereas active dry yeast favored fatty acid esterification, generating complex fruity esters such as phenylethyl acetate and ethyl decanoate. These divergent metabolic patterns persisted after baking, resulting in stable yeast product formulation-associated aroma signatures. Collectively, this integrative metabolomic and biochemical investigation provides mechanistic insight into how yeast product formulation type and genetic background collectively influences fermentation metabolism and sensory properties, offering a scientific foundation for targeted strain selection and yeast product formulation optimization in industrial bread production.&lt;br /&gt; (Copyright &#169; 2026 Elsevier B.V. All rights reserved.)
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        StartPage: 111900
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              Text: 2026 Oct 02
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