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首页> 外文期刊>Cereal Chemistry >Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation
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Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

机译：代谢物分析可深入了解25个啤酒酵母发酵面团在面包面团发酵中的功能差异

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摘要

During dough fermentation, yeast (Saccharomyces cerevisiae) changes the physical properties of the dough matrix. In this study, we investigate if different yeast strains have an impact on dough rheology and on the gas holding capacity of fermenting dough. Furthermore, we analyze whether observed differences are linked to the metabolite profiles of the yeast strains. More specifically, the impact of 25 yeast strains on dough spread, dough fermentation properties, and dough metabolite profile was analyzed. Our results demonstrate large differences in the fermentation ability and metabolite profile of the 25 strains. Analysis of metabolites in fermented dough confirmed that acetic acid and succinic acid are likely responsible for the lowering of dough pH during fermentation and that the onset of CO2 release from dough is related to dough pH rather than to the volume of CO2 within the dough. Our results further suggest that the spread test is an inadequate tool to quantify rheological differences observed for strains with different fermentation profiles.
机译：在面团发酵过程中，酵母（Saccharomyces cerevisiae）会改变面团基质的物理特性。在这项研究中，我们调查了不同的酵母菌株是否对面团流变学和发酵面团的气体保持能力有影响。此外，我们分析观察到的差异是否与酵母菌株的代谢物谱相关。更具体地说，分析了25种酵母菌株对面团涂抹，面团发酵特性和面团代谢产物谱的影响。我们的结果表明，这25个菌株的发酵能力和代谢产物谱存在很大差异。对发酵面团中代谢物的分析证实，乙酸和琥珀酸可能是导致发酵过程中面团pH降低的原因，并且从面团中释放出的CO2与面团pH有关，而不是与面团中CO2的体积有关。我们的结果进一步表明，传播测试是一种不足的工具，无法量化观察到具有不同发酵曲线的菌株的流变学差异。

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