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Microbiology and Biotechnology Letters


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Food Microbiology (FM)  |  Probiotics in Nutrition and Health

Microbiol. Biotechnol. Lett. 2021; 49(4): 501-509

Received: June 21, 2021; Revised: September 22, 2021; Accepted: September 23, 2021

Isolation and Characterization of Potential Starter Yeasts from Traditional Moroccan Sourdoughs

Mouna Aouine, Asmae Misbah, Soumya Elabed, Abdelatif Haggoud, Iraqui Houssaini Mohammed, and Saad Ibnsouda Koraichi*

Laboratory of Microbial Biotechnology And Bioactive Molecules, Faculty of Sciences and Techniques, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco

Correspondence to :
Saad Ibnsouda,

The increasing demand for baked products has given a boost to research on isolation and selection of novel yeast strains with improved leavening activity. Twelve sourdough samples were collected from several localities of the Fez region in Morocco. The pH and total titratable acidity (TTA) values of these samples varied from 3.03-4.63 and 14-17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Out of all isolates, four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed highest specific volumes of 4.69, 4.55, 4.35 and 4.1 cm3/g, respectively. These strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperatures, and low pH conditions. K. marxianus showed higher resistance than the S. cerevisiae. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starters for bread preparation.

Keywords: Sourdough, baker&rsquo,s yeast, leavening ability, bread, stress

Graphical Abstract

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