摘要：Wholewheat sourdough products are becoming increasingly more popular, and
Staphylococcus aureus is a common opportunistic pathogen in dough products. The effects of
S. aureus contamination (10
2 cfu/g) on metabolites as well as titratable acidity (TTA), pH, and microbial diversity of sourdough were investigated.
S. aureus contamination significantly decreased the content of mannose while increasing the sorbitol in sourdough (
p < 0.05). The
S. aureus contamination significantly reduced the number of lactic acid bacteria (LAB), such as
Lactobacillus curvatus, and the TTA values (
p < 0.05). Furthermore,
S. aureus contamination significantly reduced the content of most esters and acid flavor compounds while significantly increasing the content of 2,4-decadienal (
p < 0.05), which is a compound that could have a negative impact on the flavor of sourdough. The PCA model developed based on volatile metabolites data could be used to distinguish contamination of
S. aureus in sourdough cultured for 4 h. Sorbitol, 2,3-dimethylundecane, 1-pentanol, and 3-methylbutanoic acid were newly found to be the characteristic metabolites in
S. aureus-contaminated sourdough.
