Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

Yan, Biao; Sadiq, Faizan Ahmed; Cai, Yijie; Fan, Daming; Chen, Wei; Zhang, Hao

doi:10.1016/j.lwt.2018.12.004

Cited by 59 publications

(45 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, asparagine as the precursor of 2,3-butanedione is derived from homofermentative LAB fermentation and the Maillard reaction [ 35 ]. However, we did not find 2,3-butanedione in the final products after steaming possibly because of the use of Lactobacillus sanfranciscensis and other heterofermentative LABs as dominant microbiota of the type I sourdough starter cultures [ 7 ]. We found a high aldehyde content after proofing as well as after steaming.…”

Section: Discussionmentioning

confidence: 99%

“…In type I sourdough, microorganisms are kept metabolically active by daily back-slopping, and bread leavening is sustained by microbiota without the need of adding baker’s yeast [6]. The role of microbes in conferring aromatic properties to fermented cereal products is well-known, and a strong correlation between representative microbiota of type I sourdough and volatile compounds was previously reported by us and other researchers [1,7].…”

Section: Introductionmentioning

confidence: 93%

See 1 more Smart Citation

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

Yan

Sadiq

Cai

et al. 2019

IJMS

Self Cite

View full text Add to dashboard Cite

Untargeted metabolomics is a valuable tool to analyze metabolite profiles or aroma fingerprints of different food products. However, less attention has been paid to determining the aroma characteristics of Chinese steamed breads (CSBs) by using this approach. The aim of this work was to evaluate the key aroma compounds and their potential generation pathway in Chinese steamed bread produced with type I sourdough by a metabolomics approach. Based on the aroma characteristics analysis, CSBs produced with type I sourdough and baker’s yeast were clearly distinguishable by principal component analysis (PCA) scores plot. A total of 13 compounds in sourdough-based steamed breads were given the status of discriminant markers through the untargeted metabolomics analysis. According to the odor activity values (OAVs) of discriminant aroma markers, ethyl acetate (fruity), ethyl lactate (caramel-like), hexyl acetate (fruity), (E)-2-nonenal (fatty) and 2-pentylfuran (fruity) were validated as the key volatile compounds in the breads produced with type I sourdough as compared to the baker’s yeast leavened steamed bread. The metabolite analysis in proofed dough indicated that esters are mainly generated by the reaction between acid and alcohol during steaming, and aldehydes are derived from the oxidation of palmitoleic acid and linoleic acid during proofing and steaming.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 93%

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

Yan

Sadiq

Cai

et al. 2019

IJMS

Self Cite

View full text Add to dashboard Cite

show abstract

“…Previous researchers have shown that microbial diversity in sourdoughs can varied according to different geographic location [43]. It was published that Weissella cibaria and Lactobacillus sanfranciscensis were predominant in the microbiota of jiaozi and type I sourdoughs, respectively [44]. In Japan different species of LAB such as Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus pentosus, Lactobacillus vaccinostercus, Lactobacillus sanfranciscensis, and Lactobacillus sakei were detected, as well as the yeasts primarily included Saccharomyces cerevisiae, with Candida humilis in some samples [45].…”

Section: Genotype Identification Of Lactic Acid Bacteria Strains Isolmentioning

confidence: 99%

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

et al. 2019

View full text Add to dashboard Cite

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.

show abstract

“…In general, the main reason for all the aforementioned is that through sourdough fermentation, various enzymes, such as amylases, proteases, hemicellulases, and phytases are activated and decreased or increased levels of compounds/metabolites lead to positive effects [12]. However, the different fermentation processes along with the variable microbiota of sourdough, make it a complex matrix that occasionally prohibits the functionality of microorganisms and their desirable metabolites to be released [13]. Likewise, control of some fundamental parameters is required for the production of an effective sourdough such as the proper selection of defined microorganisms (starter cultures), water proportion, type of cereal flour, fermentation time, and temperature [14].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Mantzourani

Τέρπου

Alexopoulos

et al. 2019

Foods

View full text Add to dashboard Cite

In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.

show abstract

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

Cited by 59 publications

References 40 publications

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Contact Info

Product

Resources

About