The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production

Xu, Yue; Zhao, Qiyan; Xu, Yida; Wei, Xiudan; Xu, Xueming; Xu, Dan

doi:10.1016/j.fbio.2024.104187

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104187

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The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production

Yue Xu,

Qiyan Zhao,

Yida Xu

et al.

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2024

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Cited by 3 publications

References 33 publications

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Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

Nie,

Jia,

Kang

et al. 2024

Food Research International

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Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

Nie,

Jia,

Kang

et al. 2024

Food Research International

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Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica

Zhao,

Mei,

Hou

et al. 2024

Food Research International

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High Sugar Content and Sweetness in Bread with First Fermentation at −1 °C without Ice Crystal Formation

Kitano,

Hosomi,

Fukuma

et al. 2024

ACS Food Sci. Technol.

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We hypothesized that the first fermentation of bread dough at −1 °C, a temperature within the superchilling zone but that does not produce ice crystals, would alter metabolite composition compared to conventional methods, thereby improving palatability. This study investigated the impact of −1 °C first fermentation (−1 °C_FF) on the metabolite profiles and palatability in bread production. Bread subjected to −1 °C_FF for 72 h exhibited significantly higher glucose and fructose contents compared to bread produced using a normal first fermentation (NFF, 28 °C for 1 h) or a 4 °C first fermentation (4 °C_FF) for 72 h. This increase in sugar content may be attributed to the inhibition of yeast sugar uptake or alcoholic fermentation at −1 °C. Sensory analysis revealed that the −1 °C_FF bread was perceived as sweeter than the NFF and 4 °C_FF breads. These results suggest that −1 °C_FF represents a novel fermentation method capable of enhancing the sweetness of bread.

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The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production

Cited by 3 publications

References 33 publications

Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage

Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica

High Sugar Content and Sweetness in Bread with First Fermentation at −1 °C without Ice Crystal Formation

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