Microfloral Diversity and Dynamics in the Sourdough of Northeast Sticky Bean Buns and Homemade Sourdough
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Abstract:
The Northeast sticky bean bun is a popular traditional food in Northeast China with a long history and unique flavor. However, little research has been conducted on the sourdough used to prepare Northeast sticky bean buns. In this study, the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was employed to study the diversity and dynamic changes of the microflora in homemade sourdough and samples of sourdough used for Northeast sticky bean buns collected from different Northeast provinces. There were six genera and 11 species of bacteria identified from the sourdough of Northeast sticky bean buns, and Lactobacillus fermentum and Lactobacillus plantarum were estimated to be the dominant species during fermentation. Moreover, three genera and four species of fungi were identified from the sourdough of Northeast sticky bean buns, and Saccharomyces cerevisiae was estimated to be the dominant species during fermentation. The microfloral diversity of the homemade sourdough was relatively rich. However, the microfloral diversity and dominant bacterial species continuously changed at different fermentation stages.
