Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters

What is it about?

The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed cricket sourdough (RO25H-CS) was compared with a control traditional sourdough and a control containing the no-hydrolysed cricket powder. Microbiological analyses evidenced a good growth of Yarrowia lipolytica in RO25 cricket hydrolysate and the RO25H-CS was characterized, in comparison with the controls, by a marked and peculiar total protein profile, attributed to the well-known proteolytic activities of Yarrowia lipolytica. RO25H-CS was also endowed with a specific profile in free fatty acids, including arachidonic and linolenic having a functional role. Moreover, RO25H-CS was characterized, compared with the control samples, by the highest releases of C18:2, C18:1 and C16:1, which are considered aroma precursors. In fact, the presence of highest proteolytic activity and the highest amount of free fatty acids detected in RO25H-CS sample underline a specific volatile molecules profile. The results obtained showed the great potential of Yarrowia lipolytica RO25 to produce sourdough characterized by specific sensory and functional fingerprints.

Featured Image

Why is it important?

Our findings show the ability of Y. lipolytica RO25 to produce a cricket powder-based ingredient able to impart specific sensory and functional properties to a final sourdough obtained by fermentation with a selected microbial consortium.