Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough

Demirgül, Furkan; Şimşek, Ömer; Sağdıç, Osman

doi:10.1016/j.fbio.2022.102040

Cited by 8 publications

(8 citation statements)

References 21 publications

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“…Staphylococcus has been reported to prevent the off‐flavour formation and rancidity (Xiao et al ., 2020). Yeast is the dominant microorganism in many fermented foods and can cooperate with LAB to produce a unique taste and flavour in foods (Demirgul et al ., 2022). Enterobacteriaceae was below the detection limit (1 log CFU g −1 ) in all samples due to the low pH in the samples, which inhibited the growth of pathogenic and spoilage bacteria.…”

Section: Resultsmentioning

confidence: 99%

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Zhang

Feng

et al. 2023

Int J of Food Sci Tech

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This research investigated the dynamic changes and correlations of protease activity, material texture and flavour compounds during the fermentation (13 days) of crucian (Carassius auratus). Mixed starter fermentation (Enterococcus rivorum and Enterococcus lactis) and natural fermentation were used for the study. Results showed that the protease activity, TCA-soluble protein and flavour substances were increased with fermentation time and were higher in the mixed fermentation group. The results of relative odour activity value showed that some aldehydes played a major role in the flavour of the product, such as octanal, nonanal and (E)-2-nonenal. The correlation analysis showed that protease activity and material texture (hardness and chewiness) had a significantly positive correlation with many flavour compounds (octanal, nonanal, glutamic acid, etc.). This work will provide a theoretical reference for the application of mixed starter cultures and for improving the quality of suanyu by increasing protease activity and changing the texture of the material.

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Section: Resultsmentioning

confidence: 99%

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Zhang

Feng

et al. 2023

Int J of Food Sci Tech

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“…It is believed that the type and percentage of yeast extracts used for masking the bitter taste derived from potassium and enhancing flavor have influenced both sodium (Na) and potassium (K) values. In a study where authors examined certain properties of different yeast extracts they produced, the authors reported that the Na content ranged from 791.84 ± 11.63 to 2288.55 ± 42.3 mg/100 g [ 20 ]. In the same study, it was reported that K levels varied between 3532.71 ± 57.53 and 4558.51 ± 66.42 mg/100 g. In a study where authors examined certain properties of different yeast extracts they produced, the authors reported that the sodium (Na) content ranged from 791.84 ± 11.63 to 2288.55 ± 42.3 mg/100 g [ 20 ].…”

Section: Discussionmentioning

confidence: 99%

“…In a study where authors examined certain properties of different yeast extracts they produced, the authors reported that the Na content ranged from 791.84 ± 11.63 to 2288.55 ± 42.3 mg/100 g [ 20 ]. In the same study, it was reported that K levels varied between 3532.71 ± 57.53 and 4558.51 ± 66.42 mg/100 g. In a study where authors examined certain properties of different yeast extracts they produced, the authors reported that the sodium (Na) content ranged from 791.84 ± 11.63 to 2288.55 ± 42.3 mg/100 g [ 20 ]. The same study reported that potassium (K) levels varied between 3532.71 ± 57.53 and 4558.51 ± 66.42 mg/100 g. Dried yeast and yeast extract paste were examined, and the calcium content was determined to be 130.86 mg/100 g, and potassium levels were reported as 2460.2600 mg/100 g, respectively [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp

Şen Yılmaz

2023

Molecules

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Deepwater pink shrimp (Parapenaus longirostris) has a significantly high catch yield and is a highly important food source for human nutrition in terms of its nutritional value. The reduction of salt content in seafood products while preserving taste poses a significant challenge. The aim of this study is to reduce the NaCl ratio used in the shrimp marination process by substituting it with KCl and masking the resulting bitterness from KCl using natural flavor enhancers, such as yeast extracts. The marinated shrimp were prepared using 50% KCl instead of 50% NaCl. In order to mask the bitter taste caused by KCl and enhance the flavor, two different types of yeast extracts obtained from Saccharomyces cerevisiae were utilized in the formulation. Nutritional composition, Na and K contents, amino acid composition, color measurement, bacteriological quality, pH changes, and sensory evaluations were conducted to assess the impact of salt reduction and yeast extracts on the sensory, chemical, and physical attributes of the products. L-glutamic acid, L-alanine, L-aspartic acid, L-leucine, L-valine, and L-lysine were found to be higher in samples with Levex Terra yeast extract. Despite a 50% reduction in NaCl content, the addition of yeast extract led to an increase in the umami taste due to the elevation of amino acids present. Yeast extracts can offer a promising solution for enhancing the sensory qualities of seafood products with reduced salt content by conducting more detailed sensory development examinations.

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“…Furthermore, yeasts produce various aromatic compounds that contribute to harmonious flavors in bread in combination with acids. On the other hand, yeasts present in sourdough show adaptation to stress environments created by low pH values, high carbohydrate concentrations, and high LAB cell density [ 57 , 58 ]. Yeasts improve the bread flavor by producing metabolites that confer flavors, such as esters, aldehydes, and acetoin.…”

Section: Sourdoughmentioning

confidence: 99%

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

et al. 2022

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The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

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Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough

Cited by 8 publications

References 21 publications

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)

Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

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