文献类型： 外文期刊

作者： Liu, Junli ¹ ; Zhang, Shixiong ² ; Zhao, Wei ¹ ; Zhang, Aixia ¹ ; Wang, Zhixin ² ; Liu, Jingke ¹ ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050031, Hebei, Peoples R China

2.Hebei Univ Sci & Technol, Coll Food & Biol, Shijiazhuang 050000, Hebei, Peoples R China

3.Harbin Inst Technol, Fac Life Sci & Med, Sch Med & Hlth, Harbin 150001, Heilongjiang, Peoples R China

4.Hebei Hemuchun Biotechnol Co Ltd, Shijiazhuang 050800, Hebei, Peoples R China

关键词： Foxtail millet; Sourdough; Steamed bread; Microbial communities; Flavor; Sight; Taste

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 220 卷

页码：

收录情况： SCI

摘要： Foxtail millet (Setaria italica L.) is a nutrient-dense grain gaining popularity in health-conscious diets; however, its lack of gluten often results in industrially produced millet-based staples with limited flavor and unsatisfactory texture. Sourdough fermentation, driven by complex microbial consortia, offers a promising approach to enhance the sensory quality of fermented foods. To explore the driving factors behind microbial succession in foxtail millet steamed bread dough and its subsequent impact on flavor perception, this study analyzed the physicochemical properties, texture, color, flavor attributes, microbiota dynamics, and their correlation. During 10-h fermentation, optimal sensory quality was achieved at 4 h with a score of 83.7, corresponding to minimal hardness (5.52 N) and peak specific volume (1.84 mL/g). As fermentation proceeded, the L* and b* values of the steamed bread gradually decreased. The predominant organic acids showed a significant increase, with lactic acid accumulating to 452.89 mg/kg. In contrast, most free amino acids gradually reduced, with three free amino acids (Glu, Ala, Arg) identified as taste-contributing compounds. Forty volatile flavor substances were identified using gas chromatography-mass spectrometry, peaking at 654.58 mu g/kg (4 h), dominated by aldehydes (32.82 %), alcohols (25.01 %), and esters (22.66 %). Eleven volatile flavor compounds were characteristic aroma compounds, including key odorant nonanal and (E)-2-nonenal. High-throughput sequencing revealed that the dominant bacterial genera included Enterococcus (30.75 %), Lactobacillus (19.61 %), Staphylococcus (18.98 %), Pediococcus (4.45 %), and Pantoea (3.22 %), while the dominant fungal genera were Saccharomyces (99.52 %), Aspergillus (0.11 %), and Alternaria (0.11 %). Correlation analysis indicated that six genera (Lactobacillus, Enterococcus, Pediococcus, Brevibacterium, Staphylococcus, Saccharomyces) were highly correlated with taste and aroma flavor compounds, while three genera (Brevibacterium, Staphylococcus, Lactobacillus) showed a strong correlation with color and texture. pH, total acid, and lactic acid emerged as key abiotic factors driving microbial succession during foxtail millet dough fermentation. This study provides valuable insights into the relationship between microbial communities and flavor perception in foxtail millet dough fermentation, along with effective strategies for value-added processing and industrial production.