Evidence map›Paper›PMID 41613919›Full record

ArticleFrontiers in nutrition2025

Analysis of microbial diversity of traditional Chinese starters and screening of special flavor yeast for Chinese baked flatbread.

Yixi Yang, Yuanhui Wang, Boyu Li, Chen Chen, Yixian Zhao, Lulu Pan, Restituto Tocmo, Guoqiang Zhang, Qidong Zhang, Huang Zhang and 1 more

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Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Yixi YangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Yuanhui WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Boyu LiCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Chen ChenSchool of International Education, Henan University of Technology, Zhengzhou, China.
Yixian ZhaoCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Lulu PanCollege of Food Engineering, Xinxiang Institute of Engineering, Xinxiang, Henan, China.
Restituto TocmoDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, Berkshire, United Kingdom.
Guoqiang ZhangSchool of Science, Coventry University, Coventry, United Kingdom.
Qidong ZhangZhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China.
Huang ZhangCollege of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.
Juntao SunFood and Pharmacy College, Xuchang University, Xuchang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: Traditional Chinese starters have unclear microbial complexity and community functions. Methods: To screen functional yeasts for flavor enhancement of Chinese baked flatbread (CBF), Saccharomyces cerevisiae Y4 was isolated and identified from traditional Chinese starters using a combined approach of high-throughput sequencing and culturomics. The traditional starters samples were aseptically collected from Luohe, Xinxiang in Henan province and Rizhao in Shandong province. Results: The analysis of microbial communities revealed that Luohe starter had the highest fungal (Chao1 = 271.86) and bacterial (Chao1 = 341.76) richness, with dominant genera including Saccharomyces and Lactiplantibacillus. Saccharomyces cerevisiae Y4 showed the following performance: saturated gas production at 48 h, 12% ethanol tolerance, high acid tolerance (OD value below 0.15), and 1975 mL gas production in fermented dough. CBF fermented by Y4 had a high sensory score (82.8) and 40 volatiles, including the unique 1-octen-3-ol and a prominent level of phenethyl acetate content. Discussion: In this study, a superior yeast strain was identified, providing theoretical insights and valuable microbial resources for optimizing the flavor of CBF.

Indexed as

Chinese baked flatbreadhigh throughput sequencing technologymicrobial community structuretraditional Chinese startersvolatiles

Identifiers

PMID41613919
PMCPMC12849762

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