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Research article2021Peer reviewed

The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study

Laurent, Jitka; Struyf, Nore; Bautil, An; Bakeeva, Albina; Chmielarz, Mikolaj; Lyly, Marika; Herrera-Malaver, Beatriz; Passoth, Volkmar; Verstrepen, Kevin J.; Courtin, Christophe M.


Diets low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can help reduce symptoms in 50 to 80% of patients suffering from irritable bowel syndrome. Patients are, therefore, often advised to avoid products contributing to FODMAP intake, such as cereal grain products. However, these products are nutritious staple foods and avoiding their consumption may result in nutritional deficiencies. The development of low-FODMAP, high-fiber cereal grain products is therefore desirable. This pilot-scale study shows that Kluyveromyces marxianus CBS6014 (K. marxianus) results in more fructan hydrolysis and a significantly lower final fructan level in white and whole-grain toast bread as well as in rye sourdough bread compared to a commercial Saccharomyces cerevisiae baking strain. Moreover, combined fructan and fructose levels in white and whole-grain bread prepared with K. marxianus remained well below the threshold concentration for low-FODMAP products. In addition to reducing fructan levels, K. marxianus in rye sourdough bread also positively impacted bread height. Whereas further follow-up studies are needed to assess the potential of K. marxianus for bread production fully, our study suggests that this yeast species may open exciting novel routes for the production of low-FODMAP, high-fiber products.


Breadmaking; Fermentation; Fructan; Saccharomyces cerevisiae; Yeast

Published in

Food and Bioprocess Technology
2021, Volume: 14, number: 10, pages: 1920-1935
Publisher: SPRINGER