Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

• Published in: Journal of the science of food and agriculture 2023-03, Vol.103 (5), p.2522-2531
• Main Authors: Wei, Guanmian, Chitrakar, Bimal, Wu, Jiangna, Sang, Yaxin
• Format: Article
• Language: English
• Subjects: Aroma compounds; aroma profile; Bacteria; Bread; Bread - analysis; Bread - microbiology; Chemical compounds; Correlation analysis; Discriminant analysis; Fermentation; Flavors; Food; Fungi; Lactic acid; Lactic acid bacteria; Lactobacillales; Microbiota; microbiota structure; Microorganisms; Odorants - analysis; Porosity; quality; Saccharomyces cerevisiae; Sensory evaluation; Specific volume; Starters; steamed bread; traditional starters; Yeasts
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12428

BACKGROUND Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food. RESULTS The count of yeast, lactic acid bacteria and total microbial population significantly varied in different traditional starters; Saccharomyces and Lactobacillus were the predominant genera. Among the tested samples, fungi were found in ST from Shijiazhuang (SJ), Handan (HD) and Langfang (LF), while bacteria were found in ST from Tangshan (TS) and SJ at sub‐predominant levels. In terms of the bread quality, the highest specific volume and porosity were in XT‐CSB (Xingtai); the highest height/diameter ratio was in SJ‐CSB; and the highest sensory score was in TS‐CSB. A total of 26 aroma compounds (VIP > 1; variable importance for predictive components) were identified to discriminate CSB fermented with different starters, which were separated by stepwise canonical discriminant analysis using two functions. The correlation analysis among microbiota, aroma compounds and bread quality showed a higher contribution of bacteria than of fungi. CONCLUSION Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry.