Effect of Staphylococcus aureus Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough

Effect of Staphylococcus aureus Contamination on the Microbial Diversity and Metabolites in Wholewheat Sourdough

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Wholewheat sourdough detroit tigers throwback hat products are becoming increasingly more popular, and Staphylococcus aureus is a common opportunistic pathogen in dough products.The effects of S.aureus contamination (102 cfu/g) on metabolites as well as titratable acidity (TTA), pH, and microbial diversity of sourdough were investigated.

S.aureus contamination significantly decreased the content of mannose while increasing the sorbitol in sourdough (p S.aureus contamination significantly reduced the number of lactic acid bacteria (LAB), such as Lactobacillus curvatus, and the TTA values (p S.

aureus contamination significantly reduced the content of most esters and acid roue zonda disc flavor compounds while significantly increasing the content of 2,4-decadienal (p S.aureus in sourdough cultured for 4 h.Sorbitol, 2,3-dimethylundecane, 1-pentanol, and 3-methylbutanoic acid were newly found to be the characteristic metabolites in S.

aureus-contaminated sourdough.