Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

Al-khamaiseh, Ashraf M.; Amr, Ayed; Al‐Holy, Murad A.; Al-Qadiri, Hamzah M.; Shahein, M.; Albawarshi, Yanal

doi:10.1016/j.fbio.2023.102650

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.102650

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Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

Ashraf M. Al-khamaiseh

Ayed Amr

Murad A. Al‐Holy

et al.

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2024

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Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation

Li,

Yang,

Fan

et al. 2024

Foods

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Wheat starch fermentation slurry is the main substrate for producing Ganmianpi, a traditional Chinese fermented wheat starch-based noodle. In the present work, the microbial population dynamics and metabolite changes in wheat starch fermentation slurry at different fermentation times (0, 1, 2, 3, and 4 days) were measured by using high-throughput sequencing analysis and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME/GC-MS) methods. The texture and sensory properties of Ganmianpi made from fermented starch slurry are also evaluated. The results showed that Latilactobacillus curvatus and Leuconostoc citreum were the dominant bacteria in wheat starch fermentation slurry, while Saccharomyces cerevisiae and Kazachstania wufongensis were identified as the main species of fungi. With the extension of fermentation time, the reducing sugar content first increased and then decreased, when the titratable acidity content showed an increasing trend, and the nonvolatile acid was significantly higher than the volatile acid. A total of 62 volatile flavor compounds were identified, and the highest content is alcohols, followed by acids. Fermentation significantly reduced the hardness and chewiness of Ganmianpi, and increased its resilience and cohesiveness. Ganmianpi made from fermented starch slurry for two and three days showed a higher sensory score than other samples. The present study is expected to provide a theoretical basis for exploiting the strains with potential for commercial application as starter cultures and quality improvement of Ganmianpi.

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Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation

Li,

Yang,

Fan

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Physicochemical and microbiological properties of Arabic flatbread produced from wild natural sour starters

Cited by 1 publication

References 29 publications

Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation

Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation

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