{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T21:02:12Z","timestamp":1788469332509,"version":"build-2803163510"},"reference-count":49,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,12,30]],"date-time":"2024-12-30T00:00:00Z","timestamp":1735516800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Projekt Badawczo-rozwojowy RPO Wojew\u00f3dztwa \u0141\u00f3dzkiego Poddzia\u0142anie I.2.2: Projekty B+R przedsi\u0119biorstw","award":["RPLD01.02.02-10-0072\/19-00"],"award-info":[{"award-number":["RPLD01.02.02-10-0072\/19-00"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast\u2013lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 \u00b0C. The microorganisms were selected based on their enzymatic activity and ability to grow at low temperature. The fermentation activity of the yeast and mixed cultures was assessed enzymatically. The biosynthesis of volatile organic compounds was quantified using the HS-GC-MS technique. Samples fermented by S. cerevisiae D3 were characterized by the highest concentration of volatile organic compounds, especially esters. The addition of lactic acid bacteria increased not only the biosynthesis of volatile organic compounds but also the productivity of carbon dioxide during dough fermentation. Based on both dough expansion and the profile of volatile organic compounds, a mixed culture of S. cerevisiae D3 and L. brevis B46 was selected as the most effective starter for low-temperature fermentation.<\/jats:p>","DOI":"10.3390\/molecules30010112","type":"journal-article","created":{"date-parts":[[2024,12,31]],"date-time":"2024-12-31T04:10:23Z","timestamp":1735618223000},"page":"112","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9120-8514","authenticated-orcid":false,"given":"Wiktoria","family":"Liszkowska","sequence":"first","affiliation":[{"name":"Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171\/173, 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ilona","family":"Motyl","sequence":"additional","affiliation":[{"name":"Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171\/173, 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3107-8065","authenticated-orcid":false,"given":"Katarzyna","family":"Pielech-Przybylska","sequence":"additional","affiliation":[{"name":"Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171\/173, 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9604-1127","authenticated-orcid":false,"given":"Urszula","family":"Dzieko\u0144ska-Kubczak","sequence":"additional","affiliation":[{"name":"Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171\/173, 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9465-4819","authenticated-orcid":false,"given":"Joanna","family":"Ber\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171\/173, 90-530 Lodz, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"824","DOI":"10.1080\/10408390701719223","article-title":"The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies","volume":"48","author":"Pareyt","year":"2008","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"643","DOI":"10.1016\/j.foodchem.2017.02.052","article-title":"Starch and Protein Analysis of Wheat Bread Enriched with Phenolics-Rich Sprouted Wheat Flour","volume":"228","author":"Dziki","year":"2017","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"913","DOI":"10.1002\/star.201500029","article-title":"Starch Digestibility Index and Antioxidative Properties of Partially Baked Wheat\u2014Flour Bakery with an Addition of Dietary Fibre","volume":"67","author":"Borczak","year":"2015","journal-title":"Starch-St\u00e4rke"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"222","DOI":"10.17221\/216\/2012-CJFS","article-title":"Multivariate Analysis of Wheat Flour Dough Sugars, Gas Production, and Dough Development at Different Fermentation Times","volume":"31","author":"Mironeasa","year":"2013","journal-title":"Czech J. Food Sci."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Bodor, K., Szil\u00e1gyi, J., Salamon, B., Szak\u00e1cs, O., and Bodor, Z. (2024). Physical\u2013Chemical Analysis of Different Types of Flours Available in the Romanian Market. Sci. Rep., 14.","DOI":"10.1038\/s41598-023-49535-x"},{"key":"ref_6","first-page":"5","article-title":"Analiza Jako\u015bci Wybranych Typ\u00f3w M\u0105ki Pszennej\u00ae","volume":"2","author":"Szwedziak","year":"2018","journal-title":"Post\u0119py Tech. Przetw\u00f3rstwa Spo\u017cywczego"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1016\/j.tifs.2006.03.006","article-title":"Flavour in Sourdough Breads: A Review","volume":"17","author":"Paterson","year":"2006","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1007\/s10068-010-0081-3","article-title":"Chemistry of Bread Aroma: A Review","volume":"19","author":"Cho","year":"2010","journal-title":"Food Sci. Biotechnol."},{"key":"ref_9","first-page":"83","article-title":"Por\u00f3wnanie Cech Jako\u015bciowych Chleba Pszennego Wypieczonego z Ciasta Prowadzonego Jednofazowo i Dwufazowo","volume":"5","author":"Rozylo","year":"2009","journal-title":"\u017bywno\u015b\u0107 Nauka Technol. Jako\u015b\u0107"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Rosell, C.M. (2011). The Science of Doughs and Bread Quality. Flour and Breads and their Fortification in Health and Disease Prevention, Academic Press.","DOI":"10.1016\/B978-0-12-380886-8.10001-7"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e12628","DOI":"10.1111\/jfpe.12628","article-title":"The Impact of Postponed Bread Baking Technology on the Quality Properties of Kaiser Rolls and in Vitro Starch Digestibility","volume":"41","author":"Mikulec","year":"2018","journal-title":"J. Food Process Eng."},{"key":"ref_12","unstructured":"(2024, September 18). Piekarnie Cukiernie Putka-Najlepsze Pieczywo i Cukiernictwo. Warszawa. Available online: https:\/\/www.putka.pl\/tekst\/80\/odroczony-wypiek."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Hammes, W.P., and G\u00e4nzle, M.G. (1998). Sourdough Breads and Related Products. Microbiol. Fermented Foods, Springer US.","DOI":"10.1007\/978-1-4613-0309-1_8"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Liszkowska, W., and Berlowska, J. (2021). Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules, 26.","DOI":"10.3390\/molecules26041035"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"480","DOI":"10.1016\/j.lwt.2012.08.019","article-title":"The Aroma Profile of Wheat Bread Crumb Influenced by Yeast Concentration and Fermentation Temperature","volume":"50","author":"Birch","year":"2013","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Xu, D., Zhang, H., Xi, J., Jin, Y., Chen, Y., Guo, L., Jin, Z., and Xu, X. (2020). Improving Bread Aroma Using Low-Temperature Sourdough Fermentation. Food Biosci., 37.","DOI":"10.1016\/j.fbio.2020.100704"},{"key":"ref_17","first-page":"159","article-title":"Barriers to Employee-Driven Innovation","volume":"15","author":"Aaltonen","year":"2014","journal-title":"Int. J. Entrep. Innov."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1007\/s00217-010-1415-3","article-title":"Effect of Growth Temperature on Yeast Lipid Composition and Alcoholic Fermentation at Low Temperature","volume":"232","author":"Mas","year":"2011","journal-title":"Eur. Food Res. Technol."},{"key":"ref_19","first-page":"19","article-title":"Wp\u0142yw Czasu Zapiekania Na Jako\u015b\u0107 Bu\u0142ek Pszennych Otrzymanych Metod\u0105 Odroczonego Wypieku","volume":"2","author":"Sobczyk","year":"2011","journal-title":"Post\u0119py Tech. Przetw\u00f3rstwa Spo\u017cywczego"},{"key":"ref_20","first-page":"209","article-title":"Analiza Energoch\u0142onno\u015bci Wybranych Produkt\u00f3w Piekarskich","volume":"12","author":"Krzysztofik","year":"2008","journal-title":"In\u017cynieria Rol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.ijfoodmicro.2016.07.018","article-title":"Yeast Diversity of Sourdoughs and Associated Metabolic Properties and Functionalities","volume":"239","author":"Harth","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Lu, X., Yang, C., Yang, Y., and Peng, B. (2023). Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with Saccharomyces Cerevisiae. Molecules, 28.","DOI":"10.3390\/molecules28073100"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/1574-6968.12348","article-title":"\u03b2-Glucosidase Activities of Lactic Acid Bacteria: Mechanisms, Impact on Fermented Food and Human Health","volume":"352","author":"Michlmayr","year":"2014","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"599","DOI":"10.15376\/biores.18.1.599-612","article-title":"Plant Biomass as a Source of Low-Temperature Yeasts","volume":"18","author":"Liszkowska","year":"2023","journal-title":"Bioresources"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/S0168-1605(02)00121-6","article-title":"Candida Humilis\u2014Dominant Species in Sourdoughs for the Production of Durum Wheat Bran Flour Bread","volume":"80","author":"Gullo","year":"2003","journal-title":"Int. J. Food Microbiol."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Huys, G., Daniel, H.M., and De Vuyst, L. (2013). Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria. Handbook on Sourdough Biotechnology, Springer US.","DOI":"10.1007\/978-1-4614-5425-0_5"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1007\/s10482-010-9517-2","article-title":"Wickerhamomyces Anomalus in the Sourdough Microbial Ecosystem","volume":"99","author":"Daniel","year":"2011","journal-title":"Antonie Van Leeuwenhoek Int. J. Gen. Mol. Microbiol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.lwt.2014.02.050","article-title":"Effects of Saccharomyces Cerevisiae on the Structural Kinetics of Wheat Dough during Fermentation","volume":"58","author":"Verheyen","year":"2014","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.procbio.2004.01.044","article-title":"Sourdough Bread Production with Lactobacilli and S. Cerevisiae Isolated from Sourdoughs","volume":"40","author":"Certel","year":"2005","journal-title":"Process Biochem."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Hern\u00e1ndez-Figueroa, R.H., Mani-L\u00f3pez, E., and L\u00f3pez-Malo, A. (2022). Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus Plantarum and Its Aqueous Extracts In Vitro and Bread. Antibiotics, 11.","DOI":"10.3390\/antibiotics11121813"},{"key":"ref_31","unstructured":"(2024, September 18). Poolish|Baking Processes|BAKERpedia. Available online: https:\/\/bakerpedia.com\/processes\/poolish\/."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"7453","DOI":"10.1128\/AEM.69.12.7453-7461.2003","article-title":"Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis","volume":"69","author":"Meroth","year":"2003","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1","DOI":"10.26502\/jfsnr.2642-1100004","article-title":"Characteristics of New Sourdough Using Lactic Acid Bacteria and Wild Yeast","volume":"2","author":"Komatsuzaki","year":"2019","journal-title":"J. Food Sci. Nutr. Res."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"e00662-21","DOI":"10.1128\/Spectrum.00662-21","article-title":"Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution","volume":"9","author":"Oshiro","year":"2021","journal-title":"Microbiol. Spectr."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Guerzoni, M.E., Serrazanetti, D.I., Vernocchi, P., and Gianotti, A. (2013). Physiology and Biochemistry of Sourdough Yeasts. Handbook on Sourdough Biotechnology, Springer US.","DOI":"10.1007\/978-1-4614-5425-0_6"},{"key":"ref_36","first-page":"21","article-title":"Characterization of Yeast Species Isolated from Local Fruits Used for Bakery Industrial Application Article Information","volume":"1","author":"Tsegaye","year":"2018","journal-title":"J. Appl. Microbiol. Res."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1007\/s11947-009-0319-3","article-title":"Assessment of Bread Dough Expansion during Fermentation","volume":"5","author":"Chevallier","year":"2012","journal-title":"Food Bioproc. Tech."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"602","DOI":"10.1016\/j.lwt.2010.11.015","article-title":"Dough Characteristics of Irish Wheat Varieties II. Aeration Profile and Baking Quality","volume":"44","author":"Ktenioudaki","year":"2011","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"P\u00e9rez-Alvarado, O., Zepeda-Hern\u00e1ndez, A., Garcia-Amezquita, L.E., Requena, T., Vinderola, G., and Garc\u00eda-Cayuela, T. (2022). Role of Lactic Acid Bacteria and Yeasts in Sourdough Fermentation during Breadmaking: Evaluation of Postbiotic-like Components and Health Benefits. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.969460"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"108212","DOI":"10.1016\/j.foodhyd.2022.108212","article-title":"The Effects of Cooperative Fermentation by Yeast and Lactic Acid Bacteria on the Dough Rheology, Retention and Stabilization of Gas Cells in a Whole Wheat Flour Dough System\u2013A Review","volume":"135","author":"Sun","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Di Cagno, R., De Angelis, M., Lavermicocca, P., De Vincenzi, M., Giovannini, C., Faccia, M., and Gobbetti, M. (2002). Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance. Appl. Environ. Microbiol., 68.","DOI":"10.1128\/AEM.68.2.623-633.2002"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"7825203","DOI":"10.1155\/2017\/7825203","article-title":"The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread","volume":"2017","author":"Hadaegh","year":"2017","journal-title":"J. Food Qual."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"125529","DOI":"10.1016\/j.foodchem.2019.125529","article-title":"The Influence of Different Lactic Acid Bacteria on Sourdough Flavor and a Deep Insight into Sourdough Fermentation through RNA Sequencing","volume":"307","author":"Liu","year":"2020","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"9326","DOI":"10.1021\/jf502547a","article-title":"Ethanol at Levels Produced by Saccharomyces Cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties","volume":"62","author":"Jayaram","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"114438","DOI":"10.1016\/j.lwt.2023.114438","article-title":"Effects of Mixed Fermentation of Different Lactic Acid Bacteria and Yeast on Phytic Acid Degradation and Flavor Compounds in Sourdough","volume":"174","author":"Fang","year":"2023","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"De Luca, L., Aiello, A., Pizzolongo, F., Blaiotta, G., Aponte, M., and Romano, R. (2021). Volatile Organic Compounds in Breads Prepared with Different Sourdoughs. Appl. Sci., 11.","DOI":"10.3390\/app11031330"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0740-0020(95)80134-0","article-title":"Volatile Compound and Organic Acid Productions by Mixed Wheat Sour Dough Starters: Influence of Fermentation Parameters and Dynamics during Baking","volume":"12","author":"Gobbetti","year":"1995","journal-title":"Food Microbiol."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Hazelwood, L.A., Daran, J.M., Van Maris, A.J.A., Pronk, J.T., and Dickinson, J.R. (2008). The Ehrlich Pathway for Fusel Alcohol Production: A Century of Research on Saccharomyces Cerevisiae Metabolism. Appl. Environ. Microbiol., 74.","DOI":"10.1128\/AEM.00934-08"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"114427","DOI":"10.1016\/j.lwt.2023.114427","article-title":"Evaluation of Shelf Life and Technological Properties of Bread Elaborated with Lactic Acid Bacteria Fermented Whey as a Bio-Preservation Ingredient","volume":"174","author":"Dopazo","year":"2023","journal-title":"LWT"}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/1\/112\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:57:20Z","timestamp":1760115440000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/1\/112"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12,30]]},"references-count":49,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2025,1]]}},"alternative-id":["molecules30010112"],"URL":"https:\/\/doi.org\/10.3390\/molecules30010112","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,12,30]]}}}