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. 2018 Jun;55(6):2079-2086.
doi: 10.1007/s13197-018-3122-1. Epub 2018 Mar 19.

Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

Guohua Zhang  1 , Yurong Sun  1 , Faizan Ahmed Sadiq  2   3 , Hafiz Arbab Sakandar  4 , Guoqing He  2   3
Affiliations

Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

Guohua Zhang et al. J Food Sci Technol. 2018 Jun.

Abstract

The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker's yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker's yeast fermentation. Among metabolites, the most preferred sugar for this yeast (glucose) showed a significant decrease in contents during the initial few hours of the fermentation and at last an increase was observed. However, most of the amino acids increased either slightly or decreased by the fermentation time. SEM of fermented dough showed that the yeast had a very little effect on starch stability. This study provided some fermentation features of the bakers' yeast which could be used for the tailored production of steamed bread.

Keywords: Metabolites; Saccharomyces cerevisiae; Scanning electron micrograph; Volatile compounds.

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Figures

Fig. 1
Fig. 1
Changes of pH and TTA during S. cerevisiae fermentation
Fig. 2
Fig. 2
Changes of glucose contents during S. cerevisiae fermentation
Fig. 3
Fig. 3
Changes of amino acids during S. cerevisiae fermentation (1: beginning of fermentation stage; 2: middle of fermentation stage; 3: end of fermentation stage)
Fig. 4
Fig. 4
SEM observation of dough during S. cerevisiae fermentation. A Beginning of fermentation stage, B end of fermentation stage
See this image and copyright information in PMC

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