期刊
FOOD CHEMISTRY
卷 274, 期 -, 页码 710-717出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.08.143
关键词
Chinese traditional sourdough; High-throughput sequencing; Potato steamed bread quality; Correlation analysis
资金
- National Key Research and Development Program of China [2016YFE0133600]
- Collaborative Innovation Task of CAAS [CAASXTCX2016005]
- Earmarked Fund of Public Welfare Industry (Agriculture) Research Project: Research and Demonstration of Key Technology System of Potato Staple Food [201503001-2]
To improve the quality of potato steamed bread, the microbial diversity of 5 different sourdoughs and their effects on potato steamed bread were studied. The proximate composition analysis differentiated the Chinese traditional sourdough (CTS) with different levels of nutrients and pH (3.82-6.22). High-throughput sequencing revealed the predominant microbes in the five CTSs were Lactobacillus, Pediococcus, and Wickerhamomyces. Similarities of bacterial and fungal compositions were observed within them. The fermentation rheological results suggested CTS1 and CTS3 had higher total gas production value (2355.5 mL and 2249.5 mL respectively) than baker's yeast. CTSs resulted in various effects on the appearance and texture properties of potato steamed bread with CTS1 showed the highest specific volume (2.38 mL/g) and sensory score (7.43). Wickerhamomyces significantly correlated with the total gas production, hardness, resilience, and lightness of potato steamed bread. The study suggested a potential application of CTSs in fermented potato staple foods.
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