Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Liu, TongJie, Li, Yang, Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155, Yang, Huanyi, Gu, Jingsi, Yuan, Lei, Lee, Yuan Kun and Kun, Yuan 2018. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry 242 , pp. 404-411. 10.1016/j.foodchem.2017.09.081

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Abstract

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.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Dentistry
Publisher:	Elsevier
ISSN:	0308-8146
Last Modified:	03 May 2024 01:28
URI:	https://orca.cardiff.ac.uk/id/eprint/168396

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