| Affiliation: | 1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, No. 2 Yuan Ming Yuan West Road, P.O Box 5109, Beijing, 100193 China Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Haidian District, No. 2 Yuan Ming Yuan West Road, P.O Box 5109, Beijing, 100193 China;2. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, No. 2 Yuan Ming Yuan West Road, P.O Box 5109, Beijing, 100193 China |
| Abstract: | This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7 and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods. Weissella sp. strain IMAU50209 showed good acidification and proteolytic ability. More so, it generated more volatile compounds and recorded the highest exopolysaccharide content (824.44 ± 4.19 mg L−1). Saccharomyces cerevisiae strain YJM1592 recorded high gas retention value (VR) 1740.00 ± 86.27 mL and produced beneficial volatile compounds, as compared to Pichia sp. strain AQGWD7. Therefore, Weissella sp. strain IMAU50209 and Saccharomyces cerevisiae strain YJM1592 could enhance gluten-free potato bread quality. |
