Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-18 DOI:10.1007/s10068-024-01598-w

Zhijian Li, Tongyun Liu, Tong Zhang, Lulu Zhang

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Abstract

In view of the special aptitudes of the yeast population in both rice wine production and dough fermentation, in this study, the characteristics of dough fermented with rice wine prepared from mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1 (JFC) were evaluated and compared with those of dough fermented directly with the two yeast co-cultures (FC). Dough inoculated with JFC showed higher acidity, reducing sugar content and leavening activity than dough fermented with FC. The water distribution pattern and pasting properties of the JFC-fermented dough changed dramatically after fermentation, and the dough microstructure and extensibility were improved. The steamed bread made with JFC-fermented dough had improved specific volume and showed similar volatile compound profiles to that made with commercial Jiuqu. These results indicated that mixed S. fibuligera SF7 and S. cerevisiae SC1 could be used as defined starter cultures in rice wine preparation for steamed bread production.

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改善用纤维酵母菌 SF7 和酿酒酵母菌 SC1 混合制备的米酒发酵面团的特性

鉴于酵母种群在米酒生产和面团发酵中的特殊能力，本研究评估了用纤维酵母 SF7 和酿酒酵母 SC1（JFC）混合制备的米酒发酵的面团的特性，并与直接用两种酵母共培养物（FC）发酵的面团的特性进行了比较。与 FC 发酵的面团相比，接种了 JFC 的面团显示出更高的酸度、还原糖含量和发酵活性。发酵后，JFC 发酵面团的水分分布模式和粘贴性能发生了显著变化，面团的微观结构和延展性也得到了改善。用 JFC 发酵面团制作的馒头比容得到了改善，其挥发性化合物谱与用商品九曲制作的馒头相似。这些结果表明，S. fibuligera SF7 和 S. cerevisiae SC1 混合培养物可作为米酒制备中的固定起始培养物用于馒头的生产。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.