Antioxidant Properties and Flavor Characteristics of Steamed Bread Fermented by Lactobacillus plantarum Isolated
from Traditional Sourdough

doi:10.7506/spkx1002-6630-201512016

Abstract

Abstract:

In this study, steamed bread (ZLPS) fermented by Lactobacillus plantarum subsp. plantarum isolated from
traditional sourdough were studied for their antioxidant property and flavor characteristics. Common wheat steamed
bread (WS) and steamed bread (LPS) fermented by Lactobacillus plantarum Biogreen 300 were used as controls. The
antioxidant properties of the three samples were evaluated by total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl
(DPPH) radical-scavenging ability while the flavor characteristics were determined using solid phase mictroextraction-gas
chromatography-mass spectrometry (SPME-GC-MS). The results showed that fermentation by Lactobacillus plantarum
subsp. plantarum isolated from traditional sourdough was able to significantly inhibit the decrease of antioxidant properties
of steamed bread samples caused by steaming. Compared to WS, the TPC of steamed bread fermented by Lactobacillus
plantarum subsp. plantarum was increased by 108.70%, while its DPPH radical-scavenging capacity was 13.65 times higher
than that of WS. The total content of volatile flavor compounds was increased by 53.11% for LPS and 56.92% for ZLPS,
respectively, suggesting enhanced flavor of the steamed breads. ZLPS also produced a number of unique flavor substances
such as iso-amyl acetate, 6-methyl-5-heptene-2-one, 3-octanol, 2-ethyl-1-hexanol, and acetic acid 2-phenylethyl ester.
Furthermore ZLPS showed the highest sensory evaluation scores.

Key words: traditional sourdough, steamed bread, antioxidant property, gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA)

CLC Number:

TS202.1

CHENG Xiaoyan1, SUN Yinfeng1, LIU Na1, HUANG Weining1,*, LI Ning2, FILIP Arnaut3. Antioxidant Properties and Flavor Characteristics of Steamed Bread Fermented by Lactobacillus plantarum Isolated
from Traditional Sourdough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512016.

[1]	WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning. Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread [J]. FOOD SCIENCE, 2020, 41(6): 64-71.
[2]	XIE Xinhua, WU Xiuyuan, WU Junhong, SHEN Yue, WANG Na, ZHANG Bei, XU Lina. Effect of Poly-γ-Glutamic Acid on Quality of Frozen Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(22): 22-27.
[3]	MA Weiwei, LI Wenzhao, WEI Jing, TIAN Miaomiao, CHEN Huan, RUAN Meijuan. Effect of Egg White Powder on the Characteristics of Proso Millet-Wheat Flour Dough and Steamed Bread [J]. FOOD SCIENCE, 2020, 41(14): 30-35.
[4]	WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu. Identification of the Key Odorants in Hops Extracts [J]. FOOD SCIENCE, 2019, 40(8): 155-161.
[5]	WANG Yongxiao, ZHAN Ping, TIAN Honglei, XI Jiapei, JI Yunyun, GENG Qiuyue. Application of GC-MS Combined with Chemometrics to Investigate the Aroma Characteristics of Faint-Scent Chili Powder [J]. FOOD SCIENCE, 2019, 40(8): 162-168.
[6]	ZHANG Wengang, ZHANG Yao, YANG Xijuan, DANG Bin, ZHANG Jie, DU Yan, CHEN Danshuo. GC-MS Analysis of Volatile Flavor Substances in Different Varieties of Roasted Hulless Barley [J]. FOOD SCIENCE, 2019, 40(8): 192-201.
[7]	GUO Min, LU Hengqian, WANG Shunhe, CHEN Wei, ZHAO Jianxin. Analysis of Fatty Acids and Small-Molecule Substances in Quinoa from Different Areas by Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(8): 208-212.
[8]	REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong. Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(8): 87-93.
[9]	CHEN Hualei, YANG Zhaoxia, WANG Chenghong, YAN Peng, ZHANG Yuxin, LI Mei. Evaluation of Beer Crispness Using Gas Chromatography-Mass Spectrometry and Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2019, 40(6): 228-232.
[10]	YAO Yingzheng, DONG Ling, LIANG Qiang, LI Jian, LI Pu, ZHU Yu, ZHOU Qi. Effects of Degumming and Deacidification on Volatile Composition of Rapeseed Oil [J]. FOOD SCIENCE, 2019, 40(6): 247-252.
[11]	ZHONG Yubei, CHEN Lijun, ZHAO Junying, DONG Xueyan, LI Jufang, LIU Bin, CHANG Lanlan, CHEN Shuxing, JIANG Tiemin,. Changes of Fatty Acid Profile of Breast Milk during Different Lactation Periods and Factors Influencing Polyunsaturated Fatty Acid Content [J]. FOOD SCIENCE, 2019, 40(4): 237-243.
[12]	YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Discrimination of Different Characteristics of Chestnut-like Green Tea Based on Gas Chromatography-Mass Spectrometry and Multivariate Statistical Data Analysis [J]. FOOD SCIENCE, 2019, 40(4): 192-198.
[13]	REN Xiaoyu, SUO Ran, PEI Xiaojing, WANG Jie, WANG Juntao, ZHANG Shaoyun, XIE Lina. Sensomics Characterization of the Key Odorants in Jujube Brandy [J]. FOOD SCIENCE, 2019, 40(4): 199-205.
[14]	SONG Ze, XU Xiaodong, XU Rui, JIA Qian, FENG Tao, SONG Shiqing. Analysis of Flavor Characteristics of Stewed Beef from Different Carcass Parts [J]. FOOD SCIENCE, 2019, 40(4): 206-214.
[15]	PAN Hongyu, GUO Liqiong, LIN Junfang. Recent Advances in Understanding the in Vivo Distribution and Metabolism of Ergothioneine and Its Roles in Disease Prevention [J]. FOOD SCIENCE, 2019, 40(23): 334-340.