Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread

Zhang, Jialan; Hu, Yuwei; Wang, Shaojin; Liu, Yingbao; Li, Li; Gao, Mengxiang

doi:10.1016/j.lwt.2023.114538

Cited by 11 publications

(4 citation statements)

References 37 publications

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“… Yang et al, 2022 ). This is likely due to the synergic metabolisms of S. cerevisiae and L. plantarum that can cause the release of special aroma-active compounds of bread, in the meantime the decreased amount and consumption of unpleasant indole ( Zhang et al, 2023a ).…”

Section: Discussionmentioning

confidence: 99%

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Cera,

Tuccillo,

Knaapila

et al. 2024

Current Research in Food Science

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Section: Discussionmentioning

confidence: 99%

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Cera,

Tuccillo,

Knaapila

et al. 2024

Current Research in Food Science

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“…As described in a previous study [ 19 ] , UPLC-MS/MS analyzers were carried out with a Thermo UHPLC-Q Exactive HF-X system equipped with an ACQUITY UPLC BEH C18 column (100 mm × 2.1 mm, i.d., 1.7 μm; Waters, Milford, USA). Non-targeted metabolomics was conducted by Majorbio Bio-Pharm Technology Co. Ltd. (Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

“…Citric acid, succinic acid, and malic acid were not detected in any of the samples, which could have been metabolized by microbes to get energy and produce flavor [18] . Lactic acid and acetic acid were the main OAs in non-salt Suancai, and their contents are listed in Table 1.…”

Section: Differences In Organic Acids Profilementioning

confidence: 95%

“…High-performance liquid chromatography (Agilent G1260 HPLC, Agilent Technologies Co. Ltd., USA) was used to analyze organic acids (OAs) based on a previous publication [18] but with some optimizations. For fermented mustard, a 3 g sample was mixed and homogenized with 0.004 M H 2 SO 4 at a ratio of 2:7 (w/v), followed by extraction for 30 min.…”

Section: Analysis Of Organic Acidsmentioning

confidence: 99%

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Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Lai,

Yan,

Wang

et al. 2024

Microbiome Res Rep

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Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis. Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa ). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus , Leuconostoc , and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc pseudomesenteroides , Lactiplantibacillus plantarum , and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers. Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.

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Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation

Cao,

Xu,

Chen

et al. 2024

J Sci Food Agric

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BACKGROUNDYeast culture (YC) is a product fermented on a specific medium, which is a type of postbiotic of anaerobic solid‐state fermentation. Although YC has positive effects on the animal growth and health, it contains a variety of beneficial metabolites as dark matter, which have not been quantified. In the present study, liquid chromatography‐tandem mass spectrometry is employed to identify the unknown metabolites. Following their identification, the important chemicals are quantified using HPLC‐diode array detection methods.RESULTSNon‐targeted metabolomics studies showed that 670 metabolites in total were identified in YC, of which 23 metabolites significantly increased, including organic acids, amino acids, nucleosides and purines, isoflavones, and other substances. The chemical quantitative analysis showed that the contents of succinic acid, aminobutyric acid, glutamine, purine and daidzein increased by 84.42%, 51.07%, 100%, 68.85% and 4.60%, respectively.CONCLUSIONTherefore, the use of non‐targeted metabolomics combined with chemical quantitative analysis to reveal the nutritional and functional substances of YC could help to elucidate the postbiotic mechanism and provide theoretical support for the regulation of the directional accumulation of beneficial metabolites. © 2024 Society of Chemical Industry.

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Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread

Cited by 11 publications

References 37 publications

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation

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