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Microbiology and Biotechnology Letters


Food Microbiology  |  Probiotics in Nutrition and Health

Microbiol. Biotechnol. Lett.

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

Isolation and characterization of potential starter yeasts from traditional Moroccan sourdoughs.

Mouna Aouin , Asmae Misbah , Soumya ElAbed , Abdelatif Haggoud , Mohammed Iraqui Houssaini and Saad Ibnsouda *

Sidi Mohammed Ben Abdellah, FEZ, Morocco

Correspondence to :
Saad Ibnsouda, Fes route immouzer [30000]
Tel : 0663737324, Fax : 035-60-96-50/52 (212-5), E-mail :


The increasing demand for baked products boosted researches on isolation and selection of novel yeast strains with improved leavening activity. In this regard, twelve sourdough samples were collected from several localities throughout Fez region, Morocco. The pH and total titratable acidity (TTA) values of all the samples varied from 3.03 to 4.63 and from 14 to 17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 to 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed significantly the highest specific volume of 4.69, 4.55, 4.35 and 4.1 cm3/g, respectively. The selected strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperature and low pH. K. marxianus showed higher resistance compared to the other yeasts. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starter for bread preparation.

Keywords: sourdough,, baker’s yeast,, leavening ability,, bread

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