The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription.

ABSTRACT: The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus sanfranciscensis, the two predominant microbes in the sourdough ecosystem, were investigated in situ during fermentation. Doughs fermented with S. cerevisiae, F. sanfranciscensis, or their combination were compared regarding acid production, microbial density, and volatiles. Furthermore, in situ gene expressions were investigated using RNA-sequencing. The results showed that the presence of S. cerevisiae had no visible influence on F. sanfranciscensis, whereas F. sanfranciscensis facilitated the growth of S. cerevisiae but affected its volatile production since

SUBMITTER: Liu T 

PROVIDER: S-EPMC9367918 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature