Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.

Autor: Wei G; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China., Zhang Z; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China., Zhao F; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China., Sang Y; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China. Electronic address: yxsang1418@163.com., Regenstein JM; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA., Zhou P; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140151. Date of Electronic Publication: 2024 Jun 18.
DOI: 10.1016/j.foodchem.2024.140151
Abstrakt: The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics. Forty-nine volatile flavor compounds were identified, while 5 characteristic aroma-active compounds were investigated in CSB fermented with commercial dry yeast (AQ-CSB), and 10 were investigated in CSB fermented with traditional starter (NY-CSB). Microbial structure and function analysis showed that Saccharomyces cerevisiae dominated during AQ-CSB fermentation and contributed >95% to its KEGG pathways, while Pediococcus pentosaceus, unclassified Pediococcus, Lactobacillus plantarum, Lactobacillus brevis and unclassified Lactobacillus were predominant in NY-CSB and together had an ~96% contribution to these pathways. NY-CSB showed higher metabolic activity during fermentation, and the characteristic metabolites were mainly involved in carbohydrate, amino acid and lipid metabolism. The characteristic aroma compounds were identified and increased the understanding of the contributions of the microbiota. This may be useful for designing starter cultures that produce CSB with desirable aroma properties.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: