A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread

ABSTRACT

The current research focused on the isolation of a yeast strain possessing an enzyme complex for use in baking high quality, high cassava-wheat composite bread. Yeast isolates were obtained from soil, fruit and wine samples and screened for the ability to synthesize lipase, cellulase, xylanase, pectinase, amylase and protease. Enzyme cocktails from four selected isolates were used for baking 50/50% cassava/wheat composite bread. Quality assessment was based on the baked product that gave the highest specific volume and acceptability rating when compared to 100% wheat bread. Enzyme cocktail from isolate C18, identified as Yarrowia phangngaensis XB3 gave the best results. This strain grew well at 24ºC and was able to ferment glucose, maltose, and galactose. Fatty acid methyl ester analysis showed that oleic acid was most abundant in its cell wall. Y. phangngaensis XB3 has the potential to serve as an enzyme source in cassava composite bread technology.

KEYWORDS:

• Bread dough
• cassava bread
• composite bread
• enzymes
• baking improver
• Yarrowia phangngaensis

Declarations of interest

The authors declare that there is no conflict of interest.