This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. Z. mobilis produced about 10 mg ethanol/g dough, with maximum dough volumes (640–680 mL) being reached after 2 h leavening. NaCl addition postponed this parameter up to 6 h. Among organic acids, hexanoic acid resulted the highest produced compound; DSM 424 and 473 formed more propanoic, butanoic and pentanoic acid, being both negatively affected by NaCl. Esters were mainly discriminated on NaCl addition, with octanoic acid (DSM 3580), butanoic acid (DSM 424), and propanoic acid (DSM 473) ethyl esters as main components. DSM 3580 specifically produced 2-heptanal, DSM 424 2-hexadecenal, (E) and DSM 473 octanal, while DSM 424 and DSM 473 produced 2-butanone-4-hydroxy better than DSM 3580. Z. mobilis unique signatures were the production of nonanoic and undecanoic acids, 2-hexadecenal, (E), L(+)-tartaric acid diethyl ester and 3-decen-5-one, 4-methyl, (E). This outcome can pave the way for using Z. mobilis in baking goods, providing innovation possibilities in the area of yeast-free leavened products.

中文翻译：

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运动发酵单胞菌的无酵母面团：通过代谢组学方法评估技术和发酵性能。

这项研究集中在发酵酵母生产中三种发酵发酵单胞菌菌株的发酵性能和挥发性化合物的开发。运动发酵单胞菌DSM 3580、424和473用于补充有葡萄糖和有或没有NaCl的面团中。运动发酵单胞菌每克面团可生产约10毫克乙醇，发酵2小时后可达到最大面团体积（640–680毫升）。NaCl的添加将该参数最多延迟6小时。在有机酸中，己酸是产量最高的化合物。DSM 424和473形成更多的丙酸，丁酸和戊酸，均受NaCl的不利影响。酯的主要区别是添加氯化钠，以辛酸（DSM 3580），丁酸（DSM 424）和丙酸（DSM 473）乙酯为主要成分。DSM 3580专门产生2-庚醛，DSM 424 2-十六烯醛（E）和DSM 473辛醛，而DSM 424和DSM 473产生的2-丁酮-4-羟基比DSM 3580好。独特的特征是壬酸和十一烷酸，2-十六烯醛（E），L（+）-酒石酸二乙酯和3-癸烯基5-one，4-甲基（E）的产生。这一结果可以为在发酵食品中使用运动发酵单胞菌铺平道路，为无酵母发酵产品领域提供了创新的可能性。