Effect of the Different Composition of Wheat, Rice, Buckwheat, Sweet Potato and Corn on Sourdough Characteristics and Sensory of Mantou

To investigate the impact of different matrixes on the microbiota in Chinese traditional sourdoughs and the sensory of Mantou, the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), viable cell counting and sensory evaluation methods were applied in this study. The viable cell counting results showed that the microbes on YPD plate was sensitive to the sourdough matrixes and received a dramatic reduction in samples 100% wheat (W), 50% wheat + 50% corn (W+C), and 50% wheat + 50% rice (W+R), and the DGGE results indicated that the sourdough matrixes changed the microbial population and 8 lactobacilli and 2 yeasts were identified in 5 different sourdough samples, of which the Lactobacillus acetotolerans was identified as the dominant bacteria during sourdough fermentation. In addition, the different matrixes greatly changed the specific volume, exterior, color, structure, elasticity, stickness and flavour of Mantou. So, the matrixes played a key role in microbiota of sourdoughs and sensory of Mantou.