首页|Microbial community of raw flour, baker's yeast, and dough with different bread-making methods

Microbial community of raw flour, baker's yeast, and dough with different bread-making methods

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  • NETL
  • NSTL
  • Japanese Soc Food Sci & Technology
To elucidate the changes in the microbiota associated with different bread-making methods, we analyzed the abundance and composition of bacterial flora at each production stage using the straight dough (SD) and sponge dough (SPD) methods. This analysis was also conducted on flours of various origins and grades as well as on baker's yeast produced using different methods. The results of amplicon sequencing suggested that the flora in flour was mainly affected by the flour grade and origin, and flora in yeast was mainly affected by production method in baker's yeast. In contrast, the bacterial flora in SD and SPD differed and also changed during fermentation, but the differences and changes were minimal. In summary, it was suggested that the effect of the bacteria derived from raw flour and baker's yeast on the quality of each bread was small for both bread production methods.

amplicon sequencingbacterial florabaker's yeastbreadlactic acid bacteriasponge dough methodstraight dough method

RUN WANG、SHIORI UENO、TOMOKO KANEMOTO、MAHO HARADA、AKANE MATSUMOTO、AYUMI FURUTA、GENYA OKADA、MEGUMI SHOBAYASHI、SHOTA TANIMOTO

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Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, 1-1-71 Ujinahigashi, Minami-ku, Hiroshima 734-8558, Japan

Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71 Ujinahigashi, Minami-ku, Hiroshima 734-8558, Japan

Department of Lifestyle Design, Faculty of Human Ecology, Yasuda Women's University, 6-13-1 Ando, Asaminami-ku, Hiroshima 731-0153, Japan

2025

10.3136/fstr.FSTR-D-24-00239

Food science and technology research

Food science and technology research

ISSN：
年,卷(期)：2025.31(3)
  • 32