| Title: | Dynamics of microbial community and changes of metabolites during production of type Iota sourdough steamed bread made by retarded sponge-dough method |
| Author(s): | Wang X; Zhu X; Bi Y; Zhao R; Nie Y; Yuan W; |
| Address: | "College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China. College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China. Electronic address: zry8600@haut.edu.cn. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. Department of Biological and Agricultural Engineering, North Carolina State University, Raleigh, NC 27695, USA. Electronic address: wyuan2@ncsu.edu" |
| DOI: | 10.1016/j.foodchem.2020.127316 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Dynamics of microbial community and changes of metabolites during production of type Iota sourdough steamed bread made by retarded sponge-dough method (SSB) were studied. Lactobacillus sanfranciscensis and Lactobacillus pontis were the dominant bacterial species. Particularly, relative abundances of Lactobacillus sanfranciscensis were significantly higher than that of other sub-dominant bacterial species. The dominant fungal species were Saccharomyces cerevisiae and Kazachstania humilis, and the latter was the most predominant. A stable bacterial and fungal consortia was established in sponge dough retarded from 12 to 24 h and main dough proofed from 30 to 60 min. Metabolism preference for maltose of Lactobacillus sanfranciscensis favoured a mutualistic association with maltose-negative Kazachstania humilis, and hence contributing to their competitiveness and dominance. Volatile compounds became more abundant with much more esters as sponge retarding time extended. Probably, the accumulation of organic acids and ethanol contributed mostly to formation of ethyl esters in sponge dough during retarding" |
| Keywords: | Bread/analysis/*microbiology Fermentation Food Microbiology Lactobacillus/genetics/metabolism Maltose/metabolism *Microbiota/genetics Saccharomyces cerevisiae/genetics/metabolism Steam Symbiosis Volatile Organic Compounds/metabolism Kazachstania humilis L; |
| Notes: | "MedlineWang, Xiangyu Zhu, Xiaoge Bi, Yanlan Zhao, Renyong Nie, Yuanyang Yuan, Wenqiao eng England 2020/06/23 Food Chem. 2020 Nov 15; 330:127316. doi: 10.1016/j.foodchem.2020.127316. Epub 2020 Jun 15" |
