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Food Chem

Title:		The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
Author(s):		Liu T; Li Y; Yang Y; Yi H; Zhang L; He G;
Address:		"College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China. College of Life Science, Shaoxing University, Shaoxing 312000, China. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: gqhe@zju.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20191001
Issue:
Page Number:		125529 -
DOI:		10.1016/j.foodchem.2019.125529
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Ten lactic acid bacteria (LAB) strains of different species isolated from Chinese traditional sourdough were investigated on their volatile compounds in sourdough fermentation. Sourdoughs fermented with different LAB species were analyzed by principal component analysis (PCA) based on their volatiles. Furthermore, the in situ gene expressions of Lactobacillus sanfranciscensis during sourdough fermentation were investigated by using RNA sequencing for the first time. PCA could discriminate between the sourdoughs fermented by homofermentative and heterofermentative LAB, the former containing more aldehydes and ketones with more than 6 carbon atoms, while the latter featuring ethanol and esters. The Lactobacillus plantarum-fermented sourdough was characterized by high C4-C6 volatiles content, while L. sanfranciscensis showed a unique volatile profile without explicit explanatory compounds. The RNA sequencing suggested that, compared to the sourdough fermented for 6?ª+h, L. sanfranciscensis enhanced carbohydrate metabolism and self-protection activities, but decreased cell proliferation in sourdough at 12?ª+h"
Keywords:		"Bread/*analysis *Fermentation Fermented Foods/analysis Flavoring Agents/analysis/*metabolism Food Microbiology Lactobacillus/genetics/*metabolism Lactobacillus plantarum/genetics/metabolism Sequence Analysis, RNA *Transcriptome Volatile Organic Compounds/;"
Notes:		"MedlineLiu, Tongjie Li, Yang Yang, Yuanyi Yi, Huaxi Zhang, Lanwei He, Guoqing eng England 2019/10/24 Food Chem. 2020 Mar 1; 307:125529. doi: 10.1016/j.foodchem.2019.125529. Epub 2019 Oct 1"