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Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes

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Abstract

In this study, Debaryomyces hansenii Y-3 with good freeze–thaw tolerance and Saccharomyces cerevisiae H-1 with strong fermentation ability were used to obtain a mixed starter culture (MSC), which can be used for frozen dough production. Angel yeast A-1 and a single-strain S. cerevisiae H-1 were used as references. Sensory evaluation and electronic nose combined with headspace solid-phase micro-extraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) were used to analyze the taste and flavor of fermented steamed bread samples. The results showed that more kinds of volatile flavor compounds were detected in steamed bread samples fermented by MSC than in the reference group. Among all frozen dough steamed bread samples, only MSC-fermented samples could detect compounds, such as 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, and 1-pentanol. Moreover, the content of ethyl octanoate, phenethyl alcohol, and 3-methyl-1-butanol was the highest in this sample. Meanwhile, whole-genome sequencing analysis was performed on D. hansenii Y-3 and S. cerevisiae H-1. Based on KEGG pathway localization, four main pathways are involved in yeast freeze–thaw tolerance. Through genome comparison analysis, there were significant differences in the related coding genes involved in the synthesis of trehalose, glycerol, proline, and arginine that affect their freeze–thaw resistance in the genomes of the two yeast strains. Therefore, it can be speculated that these significant differences are the reason for their large differences in freeze–thaw resistance.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

This research was supported by the Scientific Research Project of the Key Research Base of Humanities and Social Sciences for Universities in Sichuan Province, Sichuan Provincial Department of Education, China (CC17Z19).

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  1. Wenqian He and Meicui Xue have equally contributed to this work.

Authors and Affiliations

  1. Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, No.999, Huchenghuan Road, Pudong New District, Shanghai, 201306, China

    Wenqian He, Meicui Xue, Hui Yu, Xiuqin Zhang, Yi Lin, Yuying Chen & Liping Wang

  2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, 201306, China

    Liping Wang

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  1. Wenqian He
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Contributions

Formal analysis, writing–original draft: WH. Methodology, validation: MX. Resources, supervision: HY. Methodology, validation: XZ. Resources: YL. Resources: YC. Conceptualization, visualization, supervision, writing—review and editing: LW.

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Correspondence to Liping Wang.

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He, W., Xue, M., Yu, H. et al. Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes. Eur Food Res Technol 249, 1161–1172 (2023). https://doi.org/10.1007/s00217-023-04204-1

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