CommercialSaccharomyces cerevisiaeas a starter culture in "Wanergao": A traditional fermented food in China

To explore the effect of commercialSaccharomyces cerevisiaeon the quality of traditional "Wanergao" for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of "Wanergao" were illustrated in this paper. Compared with the samples in the control group, "Wanergao" samples in the two groups that were subjected toS. cerevisiaeinoculation had weaker acidity (the pH values dropped from 4.39 +/- 0.08 to 4.36 +/- 0.07 and 4.36 +/- 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 +/- 1.31 to 305 +/- 4.61 and 316 +/- 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast beingleukonidandS. cerevisiae. More amylose, ethanol, and free amino acid were detected in "Wanergao" produced withS. cerevisiaeinoculation compared with "Wanergao" produced by sourdough. The two kinds of "Wanergao" presented various hardness (2318 +/- 112, 2279 +/- 103), springiness (0.76 +/- 0.03, 0.71 +/- 0.03), chewiness (1.43 +/- 0.05, 1.41 +/- 0.06), and cohesiveness (0.68 +/- 0.03, 0.62 +/- 0.03) after fermentation. The result of sensory analysis revealed that "Wanergao" in theS. cerevisiaegroup had higher elasticity, aroma, and restoring force. The experiment demonstrated that "Wanergao" produced by usingS. cerevisiaeis a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.