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Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios.

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Title: Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios.
Authors: Xu J; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: jw-xu@shou.edu.cn., Tian T; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China., Zhao Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: yzhao@shou.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Aug 01; Vol. 237, pp. 119342. Date of Electronic Publication: 2026 Apr 30.
Publication Type: Journal Article
Language: English
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
MeSH Terms: Saccharomyces cerevisiae*/metabolism , Triticum*/microbiology , Triticum*/chemistry , Triticum*/metabolism , Lactiplantibacillus plantarum*/metabolism , Bread*/analysis , Bread*/microbiology , Fermentation*, Metabolomics/methods ; Lactic Acid/analysis ; Lactic Acid/metabolism ; Amino Acids/metabolism ; Food Microbiology
Abstract: This study investigated the effects of co-fermenting Lactiplantibacillus plantarum and Saccharomyces cerevisiae at varied ratios (0:1, 1:2, 1:1, and 2:1, designed as L0S1, L1S2, L1S1, and L2S1) on physicochemical properties, protein structure, rheological and textural characteristics of wheat dough. Increasing the proportion of L. plantarum significantly enhanced exopolysaccharides and lactic acid contents in the dough. The increase proportion of L. plantarum resulted in the decreased contents of free sulfhydryl groups, ionic bond, and hydrophobic interaction of wheat dough. Untargeted metabolomics analysis revealed that co-fermentation regulated key metabolic pathways, including glycerophospholipid, amino acid, and nucleotide metabolism, and promoted the synthesis of essential amino acids and bioactive compounds. Compared with L0S1, L1S2, L1S1, and L2S1 contained 177, 180, and 273 differential metabolites, respectively. These differential metabolites were mainly attributed to glycerophospholipid, amino acid, and nucleotide metabolism. Furthermore, GC-IMS analysis identified that higher L. plantarum ratios improved volatile compound profiles, resulting in more desirable aroma profile in the bread. Overall, co-fermentation with L. plantarum and S. cerevisiae improved the flavor profile and qualities of wheat dough and resultant breads.
(Copyright © 2024. Published by Elsevier Ltd.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing interests.
Contributed Indexing: Keywords: Bread flavor; Co-fermentation; Untargeted metabolomics; Wheat dough quality
Substance Nomenclature: 33X04XA5AT (Lactic Acid)
0 (Amino Acids)
Entry Date(s): Date Created: 20260522 Date Completed: 20260717 Latest Revision: 20260717
Update Code: 20260717
DOI: 10.1016/j.foodres.2026.119342
PMID: 42169304
Database: MEDLINE
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  Data: Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios.
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  Data: <searchLink fieldCode="AU" term="%22Xu+J%22">Xu J</searchLink>; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: jw-xu@shou.edu.cn.<br /><searchLink fieldCode="AU" term="%22Tian+T%22">Tian T</searchLink>; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.<br /><searchLink fieldCode="AU" term="%22Zhao+Y%22">Zhao Y</searchLink>; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: yzhao@shou.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Aug 01; Vol. 237, pp. 119342. <i>Date of Electronic Publication: </i>2026 Apr 30.
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  Data: <i>Original Publication</i>: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
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  Data: This study investigated the effects of co-fermenting Lactiplantibacillus plantarum and Saccharomyces cerevisiae at varied ratios (0:1, 1:2, 1:1, and 2:1, designed as L0S1, L1S2, L1S1, and L2S1) on physicochemical properties, protein structure, rheological and textural characteristics of wheat dough. Increasing the proportion of L. plantarum significantly enhanced exopolysaccharides and lactic acid contents in the dough. The increase proportion of L. plantarum resulted in the decreased contents of free sulfhydryl groups, ionic bond, and hydrophobic interaction of wheat dough. Untargeted metabolomics analysis revealed that co-fermentation regulated key metabolic pathways, including glycerophospholipid, amino acid, and nucleotide metabolism, and promoted the synthesis of essential amino acids and bioactive compounds. Compared with L0S1, L1S2, L1S1, and L2S1 contained 177, 180, and 273 differential metabolites, respectively. These differential metabolites were mainly attributed to glycerophospholipid, amino acid, and nucleotide metabolism. Furthermore, GC-IMS analysis identified that higher L. plantarum ratios improved volatile compound profiles, resulting in more desirable aroma profile in the bread. Overall, co-fermentation with L. plantarum and S. cerevisiae improved the flavor profile and qualities of wheat dough and resultant breads.<br /> (Copyright © 2024. Published by Elsevier Ltd.)
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  Data: Declaration of competing interest The authors declare that they have no known competing interests.
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  Data: <i>Keywords: </i>Bread flavor; Co-fermentation; Untargeted metabolomics; Wheat dough quality
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        Value: 10.1016/j.foodres.2026.119342
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        Text: English
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        StartPage: 119342
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      – SubjectFull: Metabolomics methods
        Type: general
      – SubjectFull: Lactic Acid analysis
        Type: general
      – SubjectFull: Lactic Acid metabolism
        Type: general
      – SubjectFull: Amino Acids metabolism
        Type: general
      – SubjectFull: Food Microbiology
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      – SubjectFull: Saccharomyces cerevisiae metabolism
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      – SubjectFull: Triticum microbiology
        Type: general
      – SubjectFull: Triticum chemistry
        Type: general
      – SubjectFull: Triticum metabolism
        Type: general
      – SubjectFull: Lactiplantibacillus plantarum metabolism
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      – SubjectFull: Bread analysis
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      – SubjectFull: Bread microbiology
        Type: general
      – SubjectFull: Fermentation
        Type: general
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      – TitleFull: Unraveling the metabolic fingerprinting and improved properties of wheat dough co-fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae at different ratios.
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