| Title: | Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread |
| Author(s): | Liu T; Li Y; Sadiq FA; Yang H; Gu J; Yuan L; Lee YK; He G; |
| Address: | "College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China. Department of Microbiology and Immunology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117545, Singapore. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China. Electronic address: gqhe@zju.edu.cn" |
| DOI: | 10.1016/j.foodchem.2017.09.081 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry. In total, 41 volatile compounds were found in all the steamed breads. All CSBs showed a similar volatile profile; however, significant differences in the quantity of some volatile compounds were seen among the CSB fermented by different yeast species. A partial least squares discriminant analysis showed that the CSBs could be separated by their characteristic volatile profiles. The study suggested that the aromatic properties of CSB are determined by the yeast used" |
| Keywords: | Bread/analysis/*microbiology China *Cooking *Fermentation Pichia/*metabolism Solid Phase Microextraction Volatile Organic Compounds/analysis/isolation & purification Chinese steamed bread Sourdough Volatile compounds Yeast species; |
| Notes: | "MedlineLiu, Tongjie Li, Yang Sadiq, Faizan A Yang, Huanyi Gu, Jingsi Yuan, Lei Lee, Yuan Kun He, Guoqing eng England 2017/10/19 Food Chem. 2018 Mar 1; 242:404-411. doi: 10.1016/j.foodchem.2017.09.081. Epub 2017 Sep 18" |
