Comparison of fermentative capacities of industrial baking and wild‐type yeasts of the species Saccharomyces cerevisiae in different sugar media

Aims: To compare the fermentative capacity of wild and domesticated isolates of the genus Saccharomyces. Methods and Results: The fermentative capacity of yeasts from a variety of wild and domesticated sources was tested in synthetic dough media that mimic major bread dough types. Domesticated yeast strains were found to have better maltose‐utilizing capacity than wild yeast strains. The capacity to ferment sugars under high osmotic stress was randomly distributed amongst wild and baking strains of Saccharomyces. Conclusions: The domestication of bakers’ yeast has enhanced the ability of yeasts to ferment maltose, without a similar impact on the fermentative capacity under high osmotic conditions. Significance and Impact of the Study: This study, combined with molecular studies of both wild and domesticated yeast, showed that domestication of bakers’ yeast has resulted in improved maltose utilization, apparently via the duplication and mutation of the MAL genes.