Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i>
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between <i>Kazachstania humilis</i> (KH) and <i>Lactobacillus plantar...
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MDPI AG
2025-05-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/6/298 |
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| author | Zicheng Wang Ao Fu Xin Wang Guohua Zhang |
| author_facet | Zicheng Wang Ao Fu Xin Wang Guohua Zhang |
| author_sort | Zicheng Wang |
| collection | DOAJ |
| description | Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between <i>Kazachstania humilis</i> (KH) and <i>Lactobacillus plantarum</i> (LP). In this study, we systematically evaluated the impact of fermentation dynamics on sourdough properties and steamed bread quality using single-strain (KH or LP) and co-fermentation (LP+KH) strategies. Our findings demonstrated that LP+KH co-fermentation significantly accelerated sourdough acidification, achieving the lowest pH (3.8) and highest total titratable acidity (TTA, 14.2 mL) among all groups. This synergy also enhanced dough gas retention, resulting in an 11.89% and 7.25% increase in specific volume compared to LP and KH monocultures, respectively. Steamed bread produced from the co-fermented dough exhibited markedly improved textural qualities, including reduced hardness, gumminess, and chewiness, along with increased cohesiveness. Moreover, the water content in bread from the LP+KH group remained significantly higher, contributing to better freshness retention over time. In conclusion, LP and KH co-fermentation offers a promising approach for elevating the quality and shelf-life of steamed bread, revealing untapped potential in microbial synergy during sourdough fermentation. |
| format | Article |
| id | doaj-art-71e1e838d68d46de9e4f9137e6bce976 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-71e1e838d68d46de9e4f9137e6bce9762025-08-20T03:27:10ZengMDPI AGFermentation2311-56372025-05-0111629810.3390/fermentation11060298Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i>Zicheng Wang0Ao Fu1Xin Wang2Guohua Zhang3School of Life Science, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Shanxi University, Taiyuan 030006, ChinaSourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between <i>Kazachstania humilis</i> (KH) and <i>Lactobacillus plantarum</i> (LP). In this study, we systematically evaluated the impact of fermentation dynamics on sourdough properties and steamed bread quality using single-strain (KH or LP) and co-fermentation (LP+KH) strategies. Our findings demonstrated that LP+KH co-fermentation significantly accelerated sourdough acidification, achieving the lowest pH (3.8) and highest total titratable acidity (TTA, 14.2 mL) among all groups. This synergy also enhanced dough gas retention, resulting in an 11.89% and 7.25% increase in specific volume compared to LP and KH monocultures, respectively. Steamed bread produced from the co-fermented dough exhibited markedly improved textural qualities, including reduced hardness, gumminess, and chewiness, along with increased cohesiveness. Moreover, the water content in bread from the LP+KH group remained significantly higher, contributing to better freshness retention over time. In conclusion, LP and KH co-fermentation offers a promising approach for elevating the quality and shelf-life of steamed bread, revealing untapped potential in microbial synergy during sourdough fermentation.https://www.mdpi.com/2311-5637/11/6/298sourdoughsteamed breadco-fermentation<i>Kazachstania humilis</i><i>Lactobacillus plantarum</i> |
| spellingShingle | Zicheng Wang Ao Fu Xin Wang Guohua Zhang Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> Fermentation sourdough steamed bread co-fermentation <i>Kazachstania humilis</i> <i>Lactobacillus plantarum</i> |
| title | Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> |
| title_full | Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> |
| title_fullStr | Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> |
| title_full_unstemmed | Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> |
| title_short | Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> |
| title_sort | enhancing steamed bread quality through co fermentation of sourdough with i kazachstania humilis i and i lactobacillus plantarum i |
| topic | sourdough steamed bread co-fermentation <i>Kazachstania humilis</i> <i>Lactobacillus plantarum</i> |
| url | https://www.mdpi.com/2311-5637/11/6/298 |
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