Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation

Abstract

Various combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei were investigated as starter cultures for the fermentation of the Ghanaian maize dough. The four combinations used were each yeast species with L. fermentum, both yeast species together, and both yeast species together with L. fermentum. Maize dough fermented spontaneously was also used as control. The aroma profile, acidity values and sensory characteristics of all dough samples were compared. Using Principal Component Analysis (PCA), the aroma profiles of the dough samples could be separated into five distinct groups based on the type of fermentation. Fermentations where S. cerevisiae and C. krusei were combined produced the highest concentrations of aroma compounds, particularly esters, but were judged as having the lowest acceptability scores. A more balanced profile that included alcohols, carbonyls, esters and acids was obtained with the combination of L. fermentum and C. krusei, which produced fermented dough with a high sensory score comparable to spontaneous fermentations. Combinations of L. fermentum and S. cerevisiae produced high concentrations of ethanol and fusel alcohols. Lactic and acetic acid concentrations were highest with the combined use of all three starter cultures