1. Microbiota succession and metabolite changes during the traditional sourdough fermentation of Chinese steamed bread
- Author
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Guohua Zhang, Sakandar Hafiz Arbab, Faizan A. Sadiq, Weizhen Zhang, and Guoqing He
- Subjects
030309 nutrition & dietetics ,General Chemical Engineering ,Metabolite ,lcsh:TX341-641 ,Ecological succession ,lactobacillus sanfranciscensis ,Biology ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Chinese traditional ,saccharomyces cerevisiae ,Food science ,microorganisms ,skin and connective tissue diseases ,amino acids ,0303 health sciences ,sourdough ,lcsh:TP368-456 ,Sourdough fermentation ,food and beverages ,04 agricultural and veterinary sciences ,General Chemistry ,Steamed bread ,040401 food science ,lcsh:Food processing and manufacture ,chemistry ,sense organs ,lcsh:Nutrition. Foods and food supply ,Food Science - Abstract
This study was conducted to evaluate the changes in microbial communities and metabolites during the Chinese traditional sourdough fermentation. A gradual decrease in pH values was observed throughout the fermentation process. A considerable increase in LAB and yeasts counts was noticed during the primary stage of fermentation with the corresponding increase in amino acids, glucose, lactic acid and acetic acid. During the secondary fermentation stage, LAB count started decreasing slowly, while yeast count still increased, and reached to the maximum value. However, glucose, amino acid, lactic acid and acetic acid contents decreased slightly. PCR-DGGE results identified nine bacteria, six yeasts and one mold species during the whole fermentation process. Saccharomyces cerevisiae and Lactobacillus sanfranciscensis were the predominant species. These results would help to understand the LAB and yeasts influence on the metabolic process during the fermentation of steamed bread by Chinese traditional sourdoughs.
- Published
- 2019