Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness,...
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1908 |
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| author | Lili Fu Adriana Nowak Hongfei Zhao Bolin Zhang |
| author_facet | Lili Fu Adriana Nowak Hongfei Zhao Bolin Zhang |
| author_sort | Lili Fu |
| collection | DOAJ |
| description | The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which <i>Lactiplantibacillus plantarum</i> and <i>Pediococcus pentosaceus</i> were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which <i>Lactiplantibacillus plantarum</i> was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough. |
| first_indexed | 2024-03-09T21:54:18Z |
| format | Article |
| id | doaj.art-ecfb10c03a2342b3a663cd5e1dc1540b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:18Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ecfb10c03a2342b3a663cd5e1dc1540b2023-11-23T20:01:14ZengMDPI AGFoods2304-81582022-06-011113190810.3390/foods11131908Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed BreadLili Fu0Adriana Nowak1Hongfei Zhao2Bolin Zhang3Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandDepartment of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaThe objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which <i>Lactiplantibacillus plantarum</i> and <i>Pediococcus pentosaceus</i> were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which <i>Lactiplantibacillus plantarum</i> was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.https://www.mdpi.com/2304-8158/11/13/1908sourdoughmicrobiotalactic acid bacteriaflavortextureNorthwestern China |
| spellingShingle | Lili Fu Adriana Nowak Hongfei Zhao Bolin Zhang Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread Foods sourdough microbiota lactic acid bacteria flavor texture Northwestern China |
| title | Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread |
| title_full | Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread |
| title_fullStr | Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread |
| title_full_unstemmed | Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread |
| title_short | Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread |
| title_sort | relationship between microbial composition of sourdough and texture volatile compounds of chinese steamed bread |
| topic | sourdough microbiota lactic acid bacteria flavor texture Northwestern China |
| url | https://www.mdpi.com/2304-8158/11/13/1908 |
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