کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516702 1322368 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
چکیده انگلیسی

(E)-2-Nonenal and (E,E)-2,4-decadienal are key aroma compounds in wheat bread crumb. The fate of these unsaturated aldehydes in sourdoughs fermented with homo- and heterofermentative lactobacilli or baker's yeast was investigated, and the metabolic pathways in these microorganisms identified. Clear differences were observed between homofermentative lactobacilli, heterofermentative lactobacilli and Saccharomyces cerevisiae. Heterofermentative strains rapidly reduced the concentrations of these aldehydes in dough, whereas S. cerevisiae displayed a lower activity. Lactobacillus sanfranciscensis reduced the aldehydes to the corresponding unsaturated alcohols, whereas S. cerevisiae reduced both the aldehyde moiety and the double bond, resulting in the formation of the corresponding saturated alcohols. S. cerevisiae first reduced the aldehyde moiety and then the double bond. In L. sanfranciscensis, the reduction of aldehydes is coupled to the oxidation of NADH to NAD+, which enables this heterofermentative strain to produce additional ATP from glucose. L. sakei, a strain that produces only lactic acid during sourdough fermentation, did not metabolise the unsaturated aldehydes at all. Both L. sakei and S. cerevisiae appeared to enhance aldehyde formation during the first hours of dough fermentation, probably due to the hydrogen peroxide production by these two strains.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 45, Issue 1, January 2007, Pages 78–87
نویسندگان
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