Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions

The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative,...

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Bibliographic Details
Published in:Food microbiology 2007-04, Vol.24 (2), p.139-148
Main Authors: Guerzoni, M.E, Vernocchi, P, Ndagijimana, M, Gianotti, A, Lanciotti, R
Format: Article
Language:English
Subjects:
acetic acid
alcohols
Alcohols - metabolism
Aldehydes - metabolism
bakers yeast
bakery industry
Biological and medical sciences
Bread - microbiology
Bread - standards
coculture
dough development
esters
Esters - metabolism
Fermentation
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Hydrolases
lactic acid bacteria
Lactobacillus - metabolism
Lactobacillus - physiology
Lactobacillus sanfranciscensis
long chain fatty acids
microbial competition
odor compounds
Odorants - analysis
Osmosis
osmotic treatment
Oxidation-Reduction
Oxidative Stress
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae - physiology
sourdough
sourdough bread
volatile organic compounds
Volatilization
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Summary:The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. γ-decalactone, 2(5H)-furanones and aldehydes were overproduced by LAB following oxidative stress. The acid stress induced both in yeasts and LAB, as well as in their co-cultures, a relevant accumulation of isovaleric and acetic acids and higher alcohols. A cross-exposure of yeasts and LAB to their preconditioned media, generated in S. cerevisiae a release of esters including esters of long-chain unsaturated fatty acids coming from membrane phospholipids. These esters were excreted also by yeasts following a pressure stress.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2006.07.007