Bacterial diversity in traditional sourdough from different regions in China

Liu, Xiaojiao; Zhou, Man; Chen, Jiaxin; Luo, Ying; Ye, Fuzhou; Jiao, Shuo; Hu, Xinzhong; Zhang, Jiachao; Lü, Xin

doi:10.1016/j.lwt.2018.05.023

Cited by 44 publications

(37 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In Japan different species of LAB such as Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus pentosus, Lactobacillus vaccinostercus, Lactobacillus sanfranciscensis, and Lactobacillus sakei were detected, as well as the yeasts primarily included Saccharomyces cerevisiae, with Candida humilis in some samples [45]. Also, Chinese traditional sourdoughs from different regions were studied, and the results showed that the West group was significantly different from the North and South groups in the dominant genera (mainly Lactobacillus, Pediococcus, and Leuconostoc) [46]. About the LAB diversity of wheat sourdoughs collected in Ya'an city was published, from which two hundred nineteen LAB strains were isolated, and genotypic characterization indicated that the isolated LAB strains included Lactobacillus plantarum, L. pantheris, Leuconostoc citreum, Weissella viridescens, Leu.…”

Section: Genotype Identification Of Lactic Acid Bacteria Strains Isolmentioning

confidence: 99%

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

et al. 2019

View full text Add to dashboard Cite

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.

show abstract

Section: Genotype Identification Of Lactic Acid Bacteria Strains Isolmentioning

confidence: 99%

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In order to produce flour, wheat grains are processed into bread via an intermediate dough‐making stage. Some common examples of foods prepared by wheat are crackers, bread, cakes, pasta, muffins, and bagels (Kang et al, ; Liu, Zhou et al, ). In addition, fermentation of wheat by yeast ( Saccharomyces cerevisie ) and lactic acid‐producing bacteria is an age‐old biotechnological procedure that dates back to ancient Egyptian history.…”

Section: Wheat (Triticum Aestivum)mentioning

confidence: 99%

“…So this association reduces competition and enhances growth of both microorganisms (Nistal et al, ). S. cerevisie growth is hindered when L. brevis is present in high log which utilizes maltose and this yeast is maltose‐positive, as a result baker’s yeast diminishes after subsequent propagation due to maltose‐dependent repression of genes (Liu, Zhou et al, ). It was demonstrated that yeast can better associate with homofermentative LAB as compared to heterofermentative LAB.…”

Section: Sourdough Breadmentioning

confidence: 99%

“…Most dominating microbiota in sourdough is LAB, especially lactobacillus species. Other bacterial species are also present in sourdough bread such as Leuconostoc, Enterococcus Weissella, Lactococcus, Pediococcus, and Streptococcus and many other Gram-negative bacterial species which ultimately determines robustness of final product (Liu, Zhou et al, 2018). Ganzel and his co-workers in his studies revealed that almost more than 50 species of LAB have been isolated from sourdough bread (Gänzle et al, 2008).…”

Section: Lab In Sourdoughmentioning

confidence: 99%

“…Zhou et al, 2018). It was demonstrated that yeast can better associate with homofermentative LAB as compared to heterofermentative LAB.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Sourdough bread: A contemporary cereal fermented product

Sakandar

Hussain

Kubow

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti‐fungal and anti‐bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research. Practical applications The field of sourdough microbiology and technology is currently limited by the number of comprehensive review articles with study on novel microorganisms known to degrade gluten, with much research focus on phytic acid and gliadin degradation. This review article will broaden the knowledge of food scientist who are working in the field of sourdough bread. This review article also discusses the microbiota responsible for nutraceutical bread production in baking industry. Sourdough technology is mushrooming in many areas of the world due to its myriad health and quality benefits.

show abstract

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Wei

Regenstein

2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. RESULTS: One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes.CONCLUSION: The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB.

show abstract

Bacterial diversity in traditional sourdough from different regions in China

Cited by 44 publications

References 25 publications

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Sourdough bread: A contemporary cereal fermented product

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Contact Info

Product

Resources

About