Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough
Ping Zhu,
Kesheng Yang,
Juan Shen
et al.
Abstract:To reveal the underlying mechanism of enhanced volatiles of whole wheat steamed bread, the current study screened Saccharomyces cerevisiae Y5 and Lactiplantibacillus plantarum L7 from sourdough and studied the synergetic effect of cofermentation on the volatiles of steamed bread and fermented dough by comparative transcriptome analysis. Cofermentation significantly improved the types and concentration of volatiles in addition to the improved specific volume and texture. Genes involved in galactose, starch, and… Show more
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