Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor |
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Authors: | Vinay B. Jayaram Sven Cuyvers Bert Lagrain Kevin J. Verstrepen Jan A. Delcour Christophe M. Courtin |
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Affiliation: | 1. Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium;2. VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium |
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Abstract: | Fermenting yeast does not merely cause dough leavening, but also contributes to the bread aroma and might alter dough rheology. Here, the yeast carbon metabolism was mapped during bread straight-dough fermentation. The concentration of most metabolites changed quasi linearly as a function of fermentation time. Ethanol and carbon dioxide concentrations reached up to 60 mmol/100 g flour. Interestingly, high levels of glycerol (up to 10 mmol/100 g flour) and succinic acid (up to 1.6 mmol/100 g flour) were produced during dough fermentation. Further tests showed that, contrary to current belief, the pH decrease in fermenting dough is primarily caused by the production of succinic acid by the yeast instead of carbon dioxide dissolution or bacterial organic acids. Together, our results provide a comprehensive overview of metabolite production during dough fermentation and yield insight into the importance of some of these metabolites for dough properties. |
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Keywords: | HPLC, high performance liquid chromatography HPAEC-PAD, high performance anion exchange chromatography with pulsed amperometric detection |
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