ArticleFrontiers in microbiology2024
Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review.Foods (Basel, Switzerland) · 2025Review
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6 authors.
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Abstract
Purpose: This study aims to investigate the effects of frozen storage on the stability of traditional dough starters in China. Methods: The microbial community structure and abundance of related metabolic genes in different fermented sourdough prepared by Jiaozi (JZ) and Laomian (LM) starters before and after frozen storage at -20°C for half a year were analyzed using the shotgun metagenomic sequencing method, and differences in characteristics of texture in steamed bread were also compared by formal methods. Results: The fermentation ability (FA) and metabolic activities of yeast in the JZH sourdough (started by JZ which was stored at -20°C for half a year) were better than those of LMH sourdough (started by LM which was stored at -20°C for half a year). The dominant genera of Conclusion: The conclusion of this study suggests the better application potential of the JZ as the fermentation starter in actual production.
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