Table 1.
Key metabolites (g/100 g) of fresh dough, sourdough, and sourdough artificially contaminated with S. aureus.
| Metabolites | Flo | Co16 | S16 |
|---|---|---|---|
| Fructose | 1.041 ± 0.022 b | 5.225 ± 0.432 a | 5.488 ± 1.339 a |
| Glycolic acid | 0.008 ± 0.001 b | 3.989 ± 0.313 a | 4.870 ± 1.370 a |
| Myo-inositol | 0.166 ± 0.011 b | 1.741 ± 0.151 a | 2.044 ± 0.356 a |
| Phosphate | 0.122 ± 0.006 b | 1.126 ± 0.079 a | 1.173 ± 0.148 a |
| Sorbitol | 0.027 ± 0.002 c | 0.463 ± 0.038 b | 1.010 ± 0.231 a |
| Glucose | 0.033 ± 0.000 b | 0.649 ± 0.042 a | 0.757 ± 0.182 a |
| Xylose | 0.014 ± 0.001 b | 0.659 ± 0.056 a | 0.751 ± 0.128 a |
| Lactose | 0.009 ± 0.001 b | 0.326 ± 0.065 a | 0.345 ± 0.124 a |
| Kestose | 0.933 ± 0.166 a | 0.422 ± 0.034 b | 0.353 ± 0.017 c |
| γ-Aminobutyric acid (GABA) | 0.024 ± 0.001 b | 0.241 ± 0.017 a | 0.235 ± 0.016 a |
| Succinic acid | 0.028 ± 0.001 c | 0.144 ± 0.014 b | 0.186 ± 0.020 a |
| Linoleic acid | 0.234 ± 0.006 a | 0.112 ± 0.011 b | 0.131 ± 0.006 b |
| Ribose | 0.002 ± 0.001 c | 0.106 ± 0.002 a | 0.099 ± 0.003 b |
| Mannose | 0.134 ± 0.003 b | 0.278 ± 0.086 a | 0.057 ± 0.014 c |
| Oxoproline | 0.114 ± 0.005 a | 0.065 ± 0.002 b | 0.064 ± 0.003 b |
| L-Malic acid | 1.154 ± 0.034 a | 0.003 ± 0.001 b | 0.001 ± 0.001 b |
| Sucrose | 0.218 ± 0.015 a | 0.054 ± 0.004 b | 0.037 ± 0.005 c |
| Galactinol | 0.110 ± 0.008 a | 0.032 ± 0.002 b | 0.034 ± 0.005 b |
| Atrazine-2-hydroxy | 0.018 ± 0.001 a | 0.005 ± 0.001 b | 0.003 ± 0.005 b |
a–c Means in each row having different letters are significantly different (p < 0.05, n = 6). Flo, Co16, and S16 indicate fresh dough, sourdough fermented for 16 h, and sourdough artificially contaminated with S. aureus (102 cfu/g) cultured for 16 h, respectively.