Guo Weidan, Li Zhengwen, Fu Xiangjin, Zhou Wenhua, Ren Jiali, Wu Yue
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
College of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China.
Foods. 2022 Jul 1;11(13):1960. doi: 10.3390/foods11131960.
Wholewheat sourdough products are becoming increasingly more popular, and Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of S. aureus contamination (102 cfu/g) on metabolites as well as titratable acidity (TTA), pH, and microbial diversity of sourdough were investigated. S. aureus contamination significantly decreased the content of mannose while increasing the sorbitol in sourdough (p < 0.05). The S. aureus contamination significantly reduced the number of lactic acid bacteria (LAB), such as Lactobacillus curvatus, and the TTA values (p < 0.05). Furthermore, S. aureus contamination significantly reduced the content of most esters and acid flavor compounds while significantly increasing the content of 2,4-decadienal (p < 0.05), which is a compound that could have a negative impact on the flavor of sourdough. The PCA model developed based on volatile metabolites data could be used to distinguish contamination of S. aureus in sourdough cultured for 4 h. Sorbitol, 2,3-dimethylundecane, 1-pentanol, and 3-methylbutanoic acid were newly found to be the characteristic metabolites in S. aureus-contaminated sourdough.
全麦酸面团产品越来越受欢迎，而金黄色葡萄球菌是面团产品中常见的机会致病菌。研究了金黄色葡萄球菌污染（102 cfu/g）对酸面团代谢产物、可滴定酸度（TTA）、pH值和微生物多样性的影响。金黄色葡萄球菌污染显著降低了酸面团中甘露糖的含量，同时增加了山梨醇的含量（p < 0.05）。金黄色葡萄球菌污染显著减少了弯曲乳杆菌等乳酸菌的数量以及TTA值（p < 0.05）。此外，金黄色葡萄球菌污染显著降低了大多数酯类和酸风味化合物的含量，同时显著增加了2,4-癸二烯醛的含量（p < 0.05），该化合物可能会对酸面团的风味产生负面影响。基于挥发性代谢产物数据建立的主成分分析（PCA）模型可用于区分培养4小时的酸面团中金黄色葡萄球菌的污染情况。新发现山梨醇、2,3-二甲基十一烷、1-戊醇和3-甲基丁酸是受金黄色葡萄球菌污染的酸面团中的特征代谢产物。
