{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T01:35:08Z","timestamp":1778549708306,"version":"3.51.4"},"reference-count":31,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,1,14]],"date-time":"2026-01-14T00:00:00Z","timestamp":1768348800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Traditional Chinese starters have unclear microbial complexity and community functions.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>To screen functional yeasts for flavor enhancement of Chinese baked flatbread (CBF), Saccharomyces cerevisiae Y4 was isolated and identified from traditional Chinese starters using a combined approach of high-throughput sequencing and culturomics. The traditional starters samples were aseptically collected from Luohe, Xinxiang in Henan province and Rizhao in Shandong province.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>The analysis of microbial communities revealed that Luohe starter had the highest fungal (Chao1 = 271.86) and bacterial (Chao1 = 341.76) richness, with dominant genera including Saccharomyces and Lactiplantibacillus. Saccharomyces cerevisiae Y4 showed the following performance: saturated gas production at 48 h, 12% ethanol tolerance, high acid tolerance (OD value below 0.15), and 1975 mL gas production in fermented dough. CBF fermented by Y4 had a high sensory score (82.8) and 40 volatiles, including the unique 1-octen-3-ol and a prominent level of phenethyl acetate content.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>In this study, a superior yeast strain was identified, providing theoretical insights and valuable microbial resources for optimizing the flavor of CBF.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2025.1755466","type":"journal-article","created":{"date-parts":[[2026,1,14]],"date-time":"2026-01-14T15:38:36Z","timestamp":1768405116000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Analysis of microbial diversity of traditional Chinese starters and screening of special flavor yeast for Chinese baked flatbread"],"prefix":"10.3389","volume":"12","author":[{"given":"Yixi","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Henan University of Technology","place":["Zhengzhou, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yuanhui","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Henan University of Technology","place":["Zhengzhou, China"]},{"name":"Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading","place":["Berkshire, United Kingdom"]},{"name":"Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology","place":["Zhengzhou, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Boyu","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Henan University of Technology","place":["Zhengzhou, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chen","family":"Chen","sequence":"additional","affiliation":[{"name":"School of International Education, Henan University of Technology","place":["Zhengzhou, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yixian","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Henan University of Technology","place":["Zhengzhou, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lulu","family":"Pan","sequence":"additional","affiliation":[{"name":"College of Food Engineering, Xinxiang Institute of Engineering","place":["Xinxiang, Henan, China"]}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Restituto","family":"Tocmo","sequence":"additional","affiliation":[{"name":"Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading","place":["Berkshire, United 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