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doi:10.1016/j.fm.2006.07.007 
Copyright © 2006 Elsevier Ltd All rights reserved.
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions
Available online 25 September 2006.
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Abstract
The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. γ-decalactone, 2(5H)-furanones and aldehydes were overproduced by LAB following oxidative stress. The acid stress induced both in yeasts and LAB, as well as in their co-cultures, a relevant accumulation of isovaleric and acetic acids and higher alcohols. A cross-exposure of yeasts and LAB to their preconditioned media, generated in S. cerevisiae a release of esters including esters of long-chain unsaturated fatty acids coming from membrane phospholipids. These esters were excreted also by yeasts following a pressure stress.
Keywords: Sourdough lactic acid bacteria; Sourdough yeasts; Microbiota interactions; Environmental stresses; Volatile compounds
Article Outline
- 1. Introduction
- 2. Methods
- 2.1. Strains and growth media
- 2.2. Stress exposure
- 2.3. Cross-exposure of the two strains to conditioned media (CMs)
- 2.4. Solid system (dough)
- 2.5. GC–SPME analysis and mass spectrometry
- 2.6. Statistical analysis
- 3. Results
- 3.1. Ethanol production
- 3.2. Effects of stress factors on the release of flavour compounds
- 3.3. Co-culture conditions in WFH and dough
- 4. Discussion
- References
