Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread
Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread
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中国传统酸面团中的主要酵母及其对馒头香气形成的影响
DOI：
10.1016/j.foodchem.2017.09.081
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发表时间：
2018-03-01
期刊：
影响因子：
8.8
通讯作者：
He, Guoqing
中科院分区：
文献类型：
--
作者：
Liu, Tongjie;Li, Yang;He, Guoqing
从中国不同地区的15个酸面团样品中分离得到105株酵母菌，并对其进行了随机扩增多态性DNA（RAPD）分析。共鉴定出6种酵母菌，其中包括膜质毕赤酵母（Pichia membranifaciens），该菌在中国发酵面团中未见报道。采用不同菌种的酵母菌进行单菌种发酵制作馒头。采用固相微萃取法对CSB的挥发性成分进行了捕获，并采用气相色谱-质谱联用技术进行了分离和鉴定。在所有馒头中共检测出41种挥发性化合物。所有的CSB表现出类似的挥发性的配置文件，但是，一些挥发性化合物的数量显着差异被认为是由不同的酵母菌种发酵的CSB之间。偏最小二乘判别分析表明，CSB可以分离的特征挥发性文件。研究结果表明，CSB的香气特性与所用酵母有关。
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA ( RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry. In total, 41 volatile compounds were found in all the steamed breads. All CSBs showed a similar volatile profile; however, significant differences in the quantity of some volatile compounds were seen among the CSB fermented by different yeast species. A partial least squares discriminant analysis showed that the CSBs could be separated by their characteristic volatile profiles. The study suggested that the aromatic properties of CSB are determined by the yeast used.