ArticleFood chemistry: X2022
The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Influence of plasma-activated water treatment on the cold storage stability and flavor profile of duck fillets.Food chemistry: X · 2025Article
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
- Analysis of dynamic changes and correlation between microbial community and flavor quality duringFood science and biotechnology · 2025Article
- Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage.Food chemistry: X · 2024Article
- Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste.Food chemistry: X · 2023Article
- Study on the reduction of Tartary buckwheat allergenicity duringFood chemistry: X · 2023Article
- Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.Foods (Basel, Switzerland) · 2023Article
- Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles.Foods (Basel, Switzerland) · 2022Article
- The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription.Foods (Basel, Switzerland) · 2022Article
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4 authors.
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Abstract
Microorganisms play an essential role in forming volatile compounds in traditional staple products. Tartary buckwheat, as a medicinal and food material, has high nutritional value but its development and utilization are seriously restricted due to its poor flavor. In this study, 16S rRNA and ITS rRNA sequencing were used to analyze the microbial diversity of Tartary buckwheat sourdoughs, while HS-SPME-GC/MS was used to identify volatile compounds during fermentation. The results showed that Lactococcus and Weissella were the dominant bacterial genus. Wickerhamomyces, Penicillium, and Aspergillus were the main fungal genera in the Tartary buckwheat sourdoughs. And the main volatile compounds in Tartary buckwheat sourdough were pyrazine compounds. After 12 h of fermentation, a large amount of alcohol and esters were produced, which endowed the sourdough with a good flavor. This suggests that sourdough fermentation could significantly improve the flavor of Tartary buckwheat.
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