Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods

文献类型： 外文期刊

第一作者： Ma, Mengmei

作者： Ma, Mengmei;Mu, Taihua;Zhou, Liang

作者机构：

关键词： Potato steamed bread; Wheat steamed bread; Saprophytic microorganisms; Flavor compounds; Electronic nose and tongue; Storage properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 348 卷

页码：

收录情况： SCI

摘要： Due to its nutritional value and no gluten, potato flour has recently been used as a new type of material to make steamed bread. However, compared to traditional wheat steamed bread, its shelf life is considerably shorter, the dominant microorganisms and storage properties also differ. High-throughput sequencing combined with molecular biology assay revealed that Bacillus methylotrophic and Bacillus subtilis were the dominant bacteria in the crumb of potato and wheat steamed bread, respectively. Moreover, Meyerozyma, Penicillium chrysogenum, Penicillium citrinum, and Aspergillus parasiticus were the main fungi in the crusts. Ethanol was the most volatile compound in fresh potato and wheat steamed bread. Following storage for 48 h, 2,3-butanediol and 3-hydroxy-2butanone were established as the most volatile compounds. Although decreased sourness was observed, the specific volume, brightness, and nutritional composition remained nearly unchanged. These findings provide a valuable theoretical basis for the development of potato and wheat steamed bread preservation technologies.

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