Microbial diversity and volatile component analysis in Turpan traditional sourdough

Abstract:

[Objective] Xinjiang traditional fermented food, Naan is one of the traditional staple food for Uygur. There are different dough fermentation methods for different living regions of the Uygur family. To explore traditional Naan sourdoughs from Toksun in Turpan county for culturable microbial components analysis and the dough volatile aroma composition analysis in the fermentation process. [Methods] After using pure culture method, 16S rRNA gene sequence analysis and 26S rRNA D1/D2 region gene sequence analysis were taken place. We used headspace solid phase micro extraction-emperament (HS-SPME/GC-MS) for the dough microbial diversity and volatile aroma components were detected. [Results] From two samples we isolated 9 strains of Lactobacillus sanfranciscensis, 4 strains of Weissella cibaria, 11 strains of Basillus amyloliquefaciens, 1 strain of Bacillus shakletonii, 1 strain of Bacillus subtills and 10 strains of Saccharomyces cerevisiae. However, no culturable yeast strain was separated from sample 2, which has attracted our attention. By using GC/MS, we identified lipids, alcohol, aldehydes in two groups of sour dough’s main aroma components. [Conclusion] Our results shows that the predominant bacteria is Bacillus amyloliquefaciens and Lactobacillus sanfranciscensis in the Toksun Turpan traditional dough. Due to the solution of starch in the dough bacillus has inhibitory effect to the fungus, the dough can develop yeast were suppressed, but it does not affect its many kinds of flavor substances. The dough with karez water produce a variety of aromatic substances relatively large percentage than with tap water does.