TY - JOUR
T1 - Generation of aroma compounds in sourdough
T2 - Effects of stress exposure and lactobacilli-yeasts interactions
AU - Guerzoni, M. E.
AU - Vernocchi, P.
AU - Ndagijimana, M.
AU - Gianotti, A.
AU - Lanciotti, R.
PY - 2007/4
Y1 - 2007/4
N2 - The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. γ-decalactone, 2(5H)-furanones and aldehydes were overproduced by LAB following oxidative stress. The acid stress induced both in yeasts and LAB, as well as in their co-cultures, a relevant accumulation of isovaleric and acetic acids and higher alcohols. A cross-exposure of yeasts and LAB to their preconditioned media, generated in S. cerevisiae a release of esters including esters of long-chain unsaturated fatty acids coming from membrane phospholipids. These esters were excreted also by yeasts following a pressure stress.
AB - The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. γ-decalactone, 2(5H)-furanones and aldehydes were overproduced by LAB following oxidative stress. The acid stress induced both in yeasts and LAB, as well as in their co-cultures, a relevant accumulation of isovaleric and acetic acids and higher alcohols. A cross-exposure of yeasts and LAB to their preconditioned media, generated in S. cerevisiae a release of esters including esters of long-chain unsaturated fatty acids coming from membrane phospholipids. These esters were excreted also by yeasts following a pressure stress.
KW - Environmental stresses
KW - Microbiota interactions
KW - Sourdough lactic acid bacteria
KW - Sourdough yeasts
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=33748900304&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=33748900304&partnerID=8YFLogxK
U2 - 10.1016/j.fm.2006.07.007
DO - 10.1016/j.fm.2006.07.007
M3 - Article
C2 - 17008156
AN - SCOPUS:33748900304
VL - 24
SP - 139
EP - 148
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
IS - 2
ER -