Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

Saccharomyces cerevisiae remains the baker’s yeast of choice in baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role is not unique previously thought decades ago. The widely conserved fermentative lifestyle among Saccharomycotina has increased our interest search for non-conventional strains either augment conventional or develop robust cater now diverse consumer-driven markets. A decade research on alternative yeasts shown that are increasingly becoming important due their wide carbon fermentation ranges, novel aromatic flavour generation, stress tolerance. This review presents credentials attractive modern baking. evolution trait tolerance baking-associated stresses two attributes discussed besides contribution aroma enhancement. further discusses approaches obtain new suitable applications.