Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread
| Autor: | Yijie Cai, Faizan A. Sadiq, Bowen Yan, Jianxin Zhao, Wei Chen, Daming Fan, Hao Zhang |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
biology Chemistry Saccharomyces cerevisiae food and beverages Lactobacillus sanfranciscensis 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Yeast 0404 agricultural biotechnology Starter 010608 biotechnology Composition (visual arts) Fermentation Food science Weissella cibaria Candida humilis Food Science |
| Zdroj: | LWT. 101:764-773 |
| ISSN: | 0023-6438 |
| Popis: | The aim of this work was to investigate the microbial diversity of jiaozi (n = 7) and type I sourdoughs (n = 8) by culture-dependent and culture-independent analysis and explore the effect of these starter cultures on the generation of volatiles in steamed breads. Both starter cultures significantly varied in terms of their pH, TTA and moisture content (P 0.05) was found. The culture-dependent and culture-independent approaches revealed that Weissella cibaria and Lactobacillus sanfranciscensis were predominant in the microbiota of jiaozi and type I sourdoughs, respectively. Saccharomyces cerevisiae and Candida humilis were the most common yeast species in all samples. A total of 36 volatile compounds were detected in all steamed breads. The products fermented with jiaozi had a relative high concentration of volatiles synthesized by amino acid metabolism. However, products fermented with type I sourdough were dominated by acids, furans, aldehydes and their corresponding alcohols. The principal component analysis distinguished the two starter cultures, based on the abundance of bacterial species as well as the total volatile composition of their respective steamed breads. We conclude that the production of volatile compounds strongly correlated with the microbiota involved in fermentation. |
| Databáze: | OpenAIRE |
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