Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread
Jialan Zhang, Yuwei Hu, Shaojin Wang, Yingbao Liu, Li Li, Mengxiang Gao
LWT
Abstract
Bread made from dough fermented by Saccharomyces cerevisiae (S. cerevisiae) and Lactobacillus plantarum (L. plantarum) has better quality. The accumulation curve of S. cerevisiae and L. plantarum in dough was measured during the fermentation. The non-targeted metabolomics was used to learn the metabolites in dough fermentation by S. cerevisiae and L. plantarum for 3 h. A total of 604 metabolites were identified for the positive mode. Compared with dough fermented by S. cerevisiae, 139 differential metabolites were detected in dough fermented by S. cerevisiae and L. plantarum, in which 83 and 56 metabolites were significantly up-regulated and down-regulated, respectively. The content of amines, pyrazine substances, amide, amino acids, acetamide and other substances having special aroma to improve the quality of bread increased and accumulated, and the content of indole with unpleasant taste decreased and consumed in the metabolic process in the dough samples fermentation by S. cerevisiae and L. plantarum. Tryptophan metabolism was the most enriched metabolic pathway of differential metabolites through the KEGG database enrichment. This indicated that S. cerevisiae and L. plantarum fermented dough was closely associated with the taste quality, the generation of flavor substances of bread and tryptophan metabolism.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
S. cerevisiae and L. plantarum increase and accumulate amines, pyrazine substances, amide, amino acids, acetamide
“the content of amines, pyrazine substances, amide, amino acids, acetamide and other substances having special aroma to improve the quality of bread increased and accumulated”
S. cerevisiae and L. plantarum decrease and consume indole
“the content of indole with unpleasant taste decreased and consumed in the metabolic process in the dough samples fermentation by S. cerevisiae and L. plantarum.”
S. cerevisiae and L. plantarum are associated with the taste quality, the generation of flavor substances of bread and tryptophan metabolism
“S. cerevisiae and L. plantarum fermented dough was closely associated with the taste quality, the generation of flavor substances of bread and tryptophan metabolism.”