Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough.

To reveal the underlying mechanism of enhanced volatiles of whole wheat steamed bread, the current study screened Y5 and L7 from sourdough and studied the synergetic effect of cofermentation on the volatiles of steamed bread and fermented dough by comparative transcriptome analysis. Cofermentation significantly improved the types and concentration of volatiles in addition to the improved specific volume and texture. Genes involved in galactose, starch, and glucose metabolism and genes encoding pyruvate oxidase and β-galactosidase were significantly upregulated in and , respectively.

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread.

In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The , , and showed superior fermentability and acid production capacity when compared with other strains from sourdough, which were mixed to produce the compound starter. It was found that the volume of whole wheat steamed bread leavened with compound starter increased by 12.