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Article

Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter

by
Ning Tang
1,2,3,
Xiaolong Xing
2,
Huipin Li
1,3,
Honggang Jiao
1,3,
Shengxin Ji
1,4 and
Zhilu Ai
1,3,4,*
1
College of Food Science and Technology, Henan Agricultural University, 63 Nongye Rd., Zhengzhou 450002, China
2
College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
3
National R&D Center for Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China
4
Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China
*
Author to whom correspondence should be addressed.
Foods 2023, 12(3), 617; https://doi.org/10.3390/foods12030617
Submission received: 22 December 2022 / Revised: 23 January 2023 / Accepted: 29 January 2023 / Published: 1 February 2023
(This article belongs to the Special Issue New Insight in Microbial Diversity and Genomic in Foods)
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Abstract

Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the aroma profiles of CSB. The dominant fungi in CTS and fermented dough were members of the phylum Ascomycota and the genus Saccharomyces. Pediococcus, Companilactobacillus, and Weissella were the dominant bacterial genera in CTS and fermented dough. Adding alkali could retain the types of dominant yeasts and LAB derived from CTS, decrease the relative abundance of Companilactobacillus crustorum and Weissella cibaria, and increase that of Pediococcus pentosaceus, in fermented dough. Principal component analysis (PCA) indicated that adding alkali decreased the content of sourness-related volatiles in CSB fermented by CTS. Correlation analysis showed that Pediococcus and Weissella in fermented dough were positively correlated with the lipid oxidation flavor-related compounds in CSB, and Lactobacillus was positively correlated with sourness-related aroma compounds. Synthetic microbial community experiments indicated that CSB fermented by the starter containing P. pentosaceus possessed a strong aroma, and adding alkali weakened the flavor intensity. Alkali addition could promote the formation of ethyl acetate and methyl acetate with a pleasant fruity aroma in W. cibaria-associated CSB.
Keywords: microbial composition; aroma compounds; traditional fermented wheat flour food; alkali addition; high-throughput sequencing; synthetic microbial community microbial composition; aroma compounds; traditional fermented wheat flour food; alkali addition; high-throughput sequencing; synthetic microbial community
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MDPI and ACS Style

Tang, N.; Xing, X.; Li, H.; Jiao, H.; Ji, S.; Ai, Z. Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter. Foods 2023, 12, 617. https://doi.org/10.3390/foods12030617

AMA Style

Tang N, Xing X, Li H, Jiao H, Ji S, Ai Z. Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter. Foods. 2023; 12(3):617. https://doi.org/10.3390/foods12030617

Chicago/Turabian Style

Tang, Ning, Xiaolong Xing, Huipin Li, Honggang Jiao, Shengxin Ji, and Zhilu Ai. 2023. "Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter" Foods 12, no. 3: 617. https://doi.org/10.3390/foods12030617

APA Style

Tang, N., Xing, X., Li, H., Jiao, H., Ji, S., & Ai, Z. (2023). Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter. Foods, 12(3), 617. https://doi.org/10.3390/foods12030617

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