Candida humilis—dominant species in sourdoughs for the production of durum wheat bran flour bread

Gullo, Maria; Romano, A.; Pulvirenti, Andrea; Giudici, Paolo

doi:10.1016/s0168-1605(02)00121-6

Cited by 65 publications

(47 citation statements)

References 5 publications

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“…Remarkably, these authors also used sequences of the 28S rRNA gene as criteria for taxonomy. In contrast, Pulvirenti et al (29) and Gullo et al (13) considered them to be separate species, as they were able to distinguish between these species …”

Section: Discussionmentioning

confidence: 94%

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

Meroth

Hammes

Hertel

2003

Appl Environ Microbiol

179

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Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of the yeast biota. The analysis of the starter mixture revealed the presence of Candida humilis, Debaryomyces hansenii, Saccharomyces cerevisiae, and Saccharomyces uvarum. In sourdough A (traditional process with rye flour), C. humilis dominated under the prevailing fermentation conditions. In rye flour sourdoughs B and C, fermented at 30 and 40°C, respectively, S. cerevisiae became predominant in sourdough B, whereas in sourdough C the yeast counts decreased within a few propagation steps below the detection limit. In sourdough D, which corresponded to sourdough C in temperature but was produced with rye bran, Candida krusei became dominant. Isolates identified as C. humilis and S. cerevisiae were shown by randomly amplified polymorphic DNA-PCR analysis to originate from the commercial starters and the baker's yeast, respectively. The yeast species isolated from the sourdoughs were also detected by PCR-DGGE. However, in the gel, additional bands were visible. Because sequencing of these PCR fragments from the gel failed, cloning experiments with 28S rRNA amplicons obtained from rye flour were performed, which revealed Cladosporium sp., Saccharomyces servazii, S. uvarum, an unculturable ascomycete, Dekkera bruxellensis, Epicoccum nigrum, and S. cerevisiae. The last four species were also detected in sourdoughs A, B, and C.Characterization of complex microbiota as they occur in food fermentation processes is facilitated by the development and application of sensitive and powerful molecular methods but is still a challenge. The microorganisms contributing to the characteristic properties of the food during the course of the fermentation process should be known in order to allow control of the process by selection of the appropriate technological condition and by using defined cultures. In a previous study, we reported the monitoring of lactic acid bacterium (LAB) population dynamics during the fermentation process in four continuously propagated sourdoughs by a LAB-specific PCR-denaturing gradient gel electrophoresis (DGGE) system (25). PCR-DGGE detects the 90 to 99% most numerous species of a community without discriminating living from dead cells or cells in a noncultivable state. The study revealed fluctuations within the LAB population, and under different ecological conditions, characteristic species prevailed. Because yeasts fulfill several important functions in bread making, the knowledge of their composition is also essential (15). They contribute to leavening (38) and produce metabolites such as alcohols, esters, and carbonyl compounds which contribute to the development of the characteristic bread flavor (7,9,16,20,21...

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Section: Discussionmentioning

confidence: 94%

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

Meroth

Hammes

Hertel

2003

Appl Environ Microbiol

179

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“…The dominance of a few strains of S. cerevisiae can be related to contamination by baker's yeast (45). The dominance of C. humilis has been shown in Pagnotta del Dittaino PDO sourdough (21). K. barnettii and K. exigua were isolated only from Pane nero di Castelvetrano sourdough.…”

Section: Discussionmentioning

confidence: 99%

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Minervini

Cagno

Lattanzi

et al. 2012

Appl Environ Microbiol

162

167

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The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4 species of lactic acid bacteria (LAB) and yeasts, respectively. Numerically, the most frequent LAB isolates were Lactobacillus sanfranciscensis (ca. 28% of the total LAB isolates), Lactobacillus plantarum (ca. 16%), and Lactobacillus paralimentarius (ca. 14%). Saccharomyces cerevisiae was identified in 16 sourdoughs. Candida humilis, Kazachstania barnettii, and Kazachstania exigua were also identified. As shown by principal component analysis (PCA), a correlation was found between the ingredients, especially the type of flour, the microbial community, and the biochemical features of sourdoughs. Triticum durum flours were characterized by the high level of maltose, glucose, fructose, and free amino acids (FAA) correlated with the sole or main presence of obligately heterofermentative LAB, the lowest number of facultatively heterofermentative strains, and the low cell density of yeasts in the mature sourdoughs. This study highlighted, through a comprehensive and comparative approach, the dominant microbiotas of 19 Italian sourdoughs, which determined some of the peculiarities of the resulting traditional/typical Italian breads. During the last decades, European and worldwide consumers have come ever more to appreciate traditional and typical foods. Traditional is the definition used for foods that historically are part of the cultural heritage of people living in a certain geographical area (29a). Typical is the attribute used for a food produced using one or more ingredients having characteristics strictly depending on the geographical area it comes from (9). Mainly due to the long history of regional political division, about 200 different types of bread are manufactured throughout Italy with large differences of recipes and traditions (24). Some breads have already received the Protected Designation of Origin (PDO) (Pane di Altamura and Pagnotta del Dittaino) or the Protected Geographical Indication (PGI) (Pane di Matera, Pane Casareccio di Genzano, and Coppia Ferrarese). In spite of the differences, almost all traditional/typical Italian breads use sourdough as the natural starter. Sourdough represents a very complex biological ecosystem (19) where yeasts and, especially, lactic acid bacteria (LAB) largely determine the sensory, technology, nutritional, and functional features of the resulting baked goods (20). In mature sourdoughs, LAB occur in numbers Ͼ10 8 CFU g Ϫ1 , whereas the number of yeasts is at least one order of magnitude lower (19). The microbial composition of the sourdough was subjected to numerous studies which have revealed a large species diversity (for reviews, see references 15, 16, 22, and 43). Overall, Lactobacillus brevis, Lactobacillus paralimentarius, Lactobacillus plantarum, Lactobacillus rossiae, and Lactobacillus sanfranciscensis dominate sourdough processes that are characterized by low incubation t...

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“…Candida milleri is considered to be conspecific with C. humilis because of their identical sequences on the D1/D2 domain of 26S rDNA (Kurtzman and Robnett 1998), as also confirmed by our sequencing analysis. A number of authors (Pulvirent et al 2001(Pulvirent et al , 2004Gullo et al 2003) have reported being able to discriminate between the two species based on the restriction profile obtained by the HaeIII enzyme. Our results are consistent with these earlier reported results and allowed us to Table 1 identify the species as C. milleri on the basis of PCR-RFLP analysis.…”

Section: Discussionmentioning

confidence: 99%

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

Valmorri

Tofalo

Settanni

et al. 2009

Antonie van Leeuwenhoek

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The aims of this study were to describe the yeast community of 20 sourdoughs collected from central Italy and to characterize the sourdoughs based on chemical properties. A polyphasic approach consisting of traditional culture-based tests (spore-forming and physiological tests) and molecular techniques (PCR-RFLP, RAPD-PCR, PCR-DGGE) and chemical analysis (total acidity, acids, and sugar contents), was utilized to describe the yeast population and to investigate the chemical composition of the doughs. PCR-RFLP analysis identified 85% of the isolates as Saccharomyces cerevisiae, with the other dominant species being Candida milleri (11%), Candida krusei (2.5%), and Torulaspora delbrueckii (1%). RAPD-PCR analysis, performed with primers M13 and LA1, highlighted intraspecific polymorphism among the S. cerevisiae strains. The diversity of the sourdoughs from the Abruzzo region is reflected in the chemical composition, yeast species, and strain polymorphism. Our approach using a combination of phenotypic and genotypic methods identified the yeast species in the 20 sourdough samples and provided a complete overview of the yeast populations found in sourdoughs from the Abruzzo region.

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Candida humilis—dominant species in sourdoughs for the production of durum wheat bran flour bread

Cited by 65 publications

References 5 publications

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

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