Synergistic interactions between Kluyveromyces marxianus and Lactiplantibacillus plantarum enhance quality and functionality in fermented dough.

Abstract

The unique characteristics of fermented foods are derived from the complex microbial diversity and metabolic interactions within their dynamic ecosystems. While Kluyveromyces marxianus and Lactiplantibacillus plantarum coexist in naan sourdough, their synergy remains unclear. This study assessed their co-fermentation effects on dough and naan quality. Co-fermentation improved physicochemical properties, pH dropped to 4.13, titratable acidity rose (2.58 mL), and water-holding capacity increased (2.15 g g-1). Bioactive compounds surged, with phenolics and flavonoids reaching 13.20 mg GAE g-1 and 7.93 mg CE g-1. Flavor diversity expanded in alcohols, aldehydes, and acids, with e-tongue and e-nose explaining 98.30% and 80.50% of variance in naans. Microstructure showed a uniform porous network, aligning with better texture. Antimicrobial activity was pronounced, with marked inhibition against Penicillium spp. and Escherichia coli. Overall, the synergistic co-fermentation effectively enhanced the functional, sensory, and preservative qualities of naan, offering a strategy to optimize traditional foods.