Abstract
To investigate the impact of different matrixes on the microbiota in Chinese traditional sourdoughs and the sensory of Mantou, the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), viable cell counting and sensory evaluation methods were applied in this study. The viable cell counting results showed that the microbes on YPD plate was sensitive to the sourdough matrixes and received a dramatic reduction in samples 100% wheat (W), 50% wheat + 50% corn (W+C), and 50% wheat + 50% rice (W+R), and the DGGE results indicated that the sourdough matrixes changed the microbial population and 8 lactobacilli and 2 yeasts were identified in 5 different sourdough samples, of which the Lactobacillus acetotolerans was identified as the dominant bacteria during sourdough fermentation. In addition, the different matrixes greatly changed the specific volume, exterior, color, structure, elasticity, stickness and flavour of Mantou. So, the matrixes played a key role in microbiota of sourdoughs and sensory of Mantou.
Highlights
IntroductionMantou ( named as Chinese steamed breads) were originated in 2nd century, and the people in China had used it as part of their diets long before 17th century [1]
Mantou were originated in 2nd century, and the people in China had used it as part of their diets long before 17th century [1]
The microbial count on YPD was quite different in these 5 sourdoughs, the microbial amounts of samples W, wheat + 50% corn (W+C), wheat + 50% rice (W+R) reduced to 102 CFU/Mantou types Vol (mL), and samples wheat + 50% sweet potato (W+S), wheat + 50% buckwheat (W+B) received a 10-100-fold reduction on 7th day (Figure 1b)
Summary
Mantou ( named as Chinese steamed breads) were originated in 2nd century, and the people in China had used it as part of their diets long before 17th century [1]. Mantou was mainly consumed in Northwestern region in China because of its dainty taste and rich nutrition. Many studies had been carried out to reveal the microbial roles during fermentation process [2,3]. Most of these studies only focused on the single matrix considering the lifestyle of local people and diet structure, and few studies were carried out to investigate the effect of different matrix combinations on the microbial community of sourdoughs during fermentation process and the sensory of the final products
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