Frontiers in nutrition · 2026
Analysis of microbial diversity of traditional Chinese starters and screening of special flavor yeast for Chinese baked flatbread.
СтатьяНазвание и аннотация: Перевод в очереди
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Yang Yixi, Wang Yuanhui, Li Boyu, Chen Chen, Zhao Yixian, Pan Lulu, Tocmo Restituto, Zhang Guoqiang, Zhang Qidong, Zhang Huang, Sun Juntao
Аннотация
INTRODUCTION: Traditional Chinese starters have unclear microbial complexity and community functions.
METHODS: To screen functional yeasts for flavor enhancement of Chinese baked flatbread (CBF), Saccharomyces cerevisiae Y4 was isolated and identified from traditional Chinese starters using a combined approach of high-throughput sequencing and culturomics. The traditional starters samples were aseptically collected from Luohe, Xinxiang in Henan province and Rizhao in Shandong province.
RESULTS: The analysis of microbial communities revealed that Luohe starter had the highest fungal (Chao1 = 271.86) and bacterial (Chao1 = 341.76) richness, with dominant genera including Saccharomyces and Lactiplantibacillus. Saccharomyces cerevisiae Y4 showed the following performance: saturated gas production at 48 h, 12% ethanol tolerance, high acid tolerance (OD value below 0.15), and 1975 mL gas production in fermented dough. CBF fermented by Y4 had a high sensory score (82.8) and 40 volatiles, including the unique 1-octen-3-ol and a prominent level of phenethyl acetate content.
DISCUSSION: In this study, a superior yeast strain was identified, providing theoretical insights and valuable microbial resources for optimizing the flavor of CBF.
METHODS: To screen functional yeasts for flavor enhancement of Chinese baked flatbread (CBF), Saccharomyces cerevisiae Y4 was isolated and identified from traditional Chinese starters using a combined approach of high-throughput sequencing and culturomics. The traditional starters samples were aseptically collected from Luohe, Xinxiang in Henan province and Rizhao in Shandong province.
RESULTS: The analysis of microbial communities revealed that Luohe starter had the highest fungal (Chao1 = 271.86) and bacterial (Chao1 = 341.76) richness, with dominant genera including Saccharomyces and Lactiplantibacillus. Saccharomyces cerevisiae Y4 showed the following performance: saturated gas production at 48 h, 12% ethanol tolerance, high acid tolerance (OD value below 0.15), and 1975 mL gas production in fermented dough. CBF fermented by Y4 had a high sensory score (82.8) and 40 volatiles, including the unique 1-octen-3-ol and a prominent level of phenethyl acetate content.
DISCUSSION: In this study, a superior yeast strain was identified, providing theoretical insights and valuable microbial resources for optimizing the flavor of CBF.