Fu Lili, Nowak Adriana, Zhao Hongfei, Zhang Bolin
Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland.
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Foods. 2022 Jun 27;11(13):1908. doi: 10.3390/foods11131908.
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 and 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 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.
这项工作的目的是探究从中国新疆和甘肃地区采集的酸面团微生物群落与馒头品质之间的关系。与酵母发酵馒头相比，酸面团发酵馒头在硬度、黏性、弹性和咀嚼性方面更具优势。它富含风味化合物，但两种酸面团的挥发性风味物质存在显著差异。从甘肃酸面团样品中总共分离出19株乳酸菌，其中 和 为优势菌种，分别占42.11%和36.84%。从新疆酸面团样品中总共分离出16株乳酸菌，其中 为优势菌种，占75%。高通量测序进一步证实了这些结果。显然，甘肃酸面团的物种多样性更高。酸面团的挥发性成分谱相似，但甘肃和新疆地区的酸面团在个别挥发性化合物上存在差异。这些结果表明，微生物群和优势菌株的差异导致不同地区酸面团品质存在差异。这项研究为通过调整酸面团中的微生物来提高传统馒头品质提供了有前景的指导。
