Bread is consumed in large numbers in the world, being of different types and forms, depending on cultural habits. The market demand for differentiated products is increasing, due to the use of only a summarized group of Saccharomyces cerevisiae, resulting in a sensory limitation of the bakery products, which encourages the search for microorganisms that add flavor and aroma to the breads. In this scenario, the Cerrado plays an important role, being pointed out as a biome that can expand several sectors of the economy, presenting unique biodiversity and great potential to generate differentiated products. Thus, the objective of this work was to analyze the potential of 2 wild yeasts to be applied in bakery processes. The breads produced with wild yeasts and control (Dona Benta, instant aninstant dry yeast) were submitted to physicochemical analysis and microbiological analysis. The physicochemical analyses indicated that the analyzed yeasts presented a decreasing pH range during the 12 days of analysis, and the breads obtained presented moisture content equal to 25.64%, 30.32% and 27.06% being within the standards established by the current legislation. The results obtained in the microbiological analyses were satisfactory due to the absence of the target microorganisms, which were: Salmonella spp., total coliforms, molds and yeasts. In view of the above, the native wild yeasts of the cerrado have the potential to be applied in bakery processes.
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