To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional “Wanergao” for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of “Wanergao” were illustrated in this paper. Compared with the samples in the control group, “Wanergao” samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in “Wanergao” produced with S. cerevisiae inoculation compared with “Wanergao” produced by sourdough. The two kinds of “Wanergao” presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that “Wanergao” in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that “Wanergao” produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.
AOAC. (1997). Official Methods of Analysis of AOAC International. Rockville: AOAC International.
2.
BenitoMJSerradillaMJMartínAArandaEHernándezACórdobaMG. (2008) Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting. Food Microbiology25(5): 676–682.
3.
Davis PL and Chace WG. (1969). Determination of alcohol in citrus juice by gas chromatograph analysis of headspace. Hortence: a publication of the American Society for Horticultural ence 4(2): 117–119.
4.
De AngelisMMinerviniFSiragusaSRizzelloCGGobbettiM. (2019) Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs. International Journal of Food Microbiology302: 35–46.
5.
De VuystLHarthHVan KerrebroeckSLeroyF. (2016) Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology239: 26–34.
6.
EnglezosVPollonMRantsiouKOrtiz-JulienABottoRRio SegadeS., et al.(2019) Saccharomyces cerevisiae–Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations. Food Research International122: 392–401.
7.
GalatiAOguntoyinboFAMoschettiGCrescimannoMSettanniL. (2014) The cereal market and the role of fermentation in cereal-based food production in Africa. Food Reviews International30(4): 317–337.
8.
GanzleMGZhengJ. (2019) Lifestyles of sourdough Lactobacilli – Do they matter for microbial ecology and bread quality?. International Journal of Food Microbiology302: 15–23.
9.
HamadaSSuzukiKAokiNSuzukiY. (2013) Improvements in the qualities of gluten-free bread after using a protease obtained from. Aspergillus oryzae. Journal of Cereal Science57(1): 91–97.
10.
ISO (1993) Sensory Analysis – General Guidance for Selection, Training and Monitoring of Assessors, Geneva, Switzerland: International Organization for Standardization.
11.
KurtzmanCPRobnettCJ. (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek73(4): 331–371.
12.
LatimerGW. (2012) Official Methods of Analysis of AOAC International, Rockville: AOAC International.
13.
LattanziAMinerviniFDi CagnoRDiviccaroAAntonielliLCardinaliG., et al.(2013) The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology163(2–3): 71–79.
14.
Liu C. (2008). Development of starter and pre-mixed powder used for fermented rice cake. Master Thesis, Huazhong Agricultural University, China.
15.
LuangsakulNKeeratipibulSJindamorakotSTanasupawatS. (2009) Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. LWT-Food Science and Technology42(8): 1404–1412.
16.
NionelliLMontemurroMPontonioEVerniMGobbettiMRizzelloCG. (2018) Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. International Journal of Food Microbiology279: 14–25.
17.
PlessasSBekatorouAGallanaghJNigamPKoutinasAPsarianosC. (2008) Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chemistry107(2): 883–889.
18.
Riebroy S, Benjakul S, Visessanguan W, Kijrongrojana K and Tanaka M. (2004). Some characteristics of commercial som-fug produced in thailand. Food Chemistry 88(4): 527–535.
19.
RipariVBaiYGanzleMG. (2019) Metabolism of phenolic acids in whole wheat and rye malt sourdoughs. Food Microbiol77: 43–51.
20.
RojasOSteinH. (2013) Concentration of digestible, metabolizable, and net energy and digestibility of energy and nutrients in fermented soybean meal, conventional soybean meal, and fish meal fed to weanling pigs. Journal of Animal Science91(9): 4397–4405.
21.
RubenthalerGHuangMPomeranzY. (1990) Steamed bread. I. Chinese steamed bread formulation and interactions. Cereal Chemistry67(5): 471–475.
22.
ShrivastavaNAnanthanarayanL. (2015) Use of the backslopping method for accelerated and nutritionally enriched idli fermentation. Journal of the Science of Food and Agriculture95(10): 2081–2087.
23.
SrideviJHalamiPMVijayendraS. (2010) Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. Journal of Food Science and Technology47(5): 557–563.
24.
TamangJPWatanabeKHolzapfelWH. (2016) Review: Diversity of microorganisms in global fermented foods and beverages. Frontiers in Microbiology7: 377.
25.
Wang HH, Sun DW, Zeng Q and Lu Y. (2000). Effect of ph, corn starch and phosphates on the pasting properties of rice flour. Journal of Food Engineering 46(2): 133–138.
26.
Wu P. (2009). Research on screening and fermentation optimization of fermented bacterial strain of rice steamed sponge cake. Analysis of aroma composition. Master Thesis, Huazhong Agricultural University, China.
27.
WuPXuXXuYChenQPanS. (2011) Brettanomyces as a starter culture in rice-steamed sponge cake: A traditional fermented food in China. Current Microbiology63(5): 458–463.
28.
YanBSadiqFACaiYFanDChenWZhangH., et al.(2019) Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread. LWT101: 764–773.
29.
ZengXChenXZhangW. (2016) Characterization of the microbial flora from Suan yu, a Chinese traditional low-salt fermented fish. Journal of Food Processing and Preservation40(5): 1093–1103.
30.
ZengXXiaWJiangQYangF. (2013) Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish. Food Control33(2): 344–351.
