Co-Inoculation of ILatilactobacillus sakei/I with IPichia kluyveri/I or ISaccharomyces boulardii/I Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten

• Published in: Fermentation (Basel) Vol. 10; no. 2
• Main Authors: Chen, Shuoyu, Zhang, Fanxin, Ananta, Edwin, Muller, Jeroen André, Liang, Youyun, Lee, Yuan Kun, Liu, Shao-Quan
• Format: Journal Article
• Language: English
• Published: MDPI AG 01.01.2024
• Subjects: Composition; Gluten; Lactobacillus; Testing; Yeast; China
• ISSN: 2311-5637; 2311-5637
• DOI: 10.3390/fermentation10020075

A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of Latilactobacillus sakei with one yeast (Saccharomyces boulardii or Pichia kluyveri). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during liquid-state fermentation (LSF) in co-fermentations. The concentrations of most free amino acids were comparable. Volatile compound analysis showed synergistic effects in co-cultured fermentations on the production of certain compounds such as isoamyl acetate. Principal component analysis revealed clear differences in volatile profiles between co-fermentation and single-strain fermentation. Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed.