Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

Vera, Annabelle; Ly-Chatain, Maï Huong; Rigobello, Véronique; Demarigny, Yann

doi:10.1007/s10482-011-9642-6

Cited by 33 publications

(14 citation statements)

References 26 publications

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“…In previous studies of French sourdoughs, L. sanfranciscensis was either not found (Valcheva et al, 2006;Vera et al, 2011) or detected but not predominantly (Ferchichi et al, 2007;Robert et al, 2009;Valcheva et al, 2005). Yet, with the exception of reports by Groenewald et al (2006), L. sanfranciscensis has only been isolated from sourdough and is known to be dominant (Lattanzi et al, 2013;Minervini et al, 2012a;Scheirlinck et al, 2008).…”

Section: Discussionmentioning

confidence: 85%

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Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Lhomme

Urien

Legrand³

et al. 2016

Food Microbiology

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Section: Discussionmentioning

confidence: 85%

“…In fact, previous works on French sourdoughs have considered only LAB diversity (Ferchichi et al, 2007;Robert et al, 2009;Valcheva et al, 2005;Vera et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Lhomme

Urien

Legrand³

et al. 2016

Food Microbiology

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“…Ten grams of sourdough was homogenized with 90 ml of sterile peptone water (0.1% [wt/vol] peptone and 0.9% [wt/vol] NaCl) solution (24,47). Lactic acid bacteria were counted using sourdough bacteria (SDB) agar medium, supplemented with cycloheximide (0.1 g liter Ϫ1 ).…”

Section: Sourdoughsmentioning

confidence: 99%

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

Minervini

Lattanzi

Angelis

et al. 2012

Appl Environ Microbiol

107

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Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA band corresponding to Saccharomyces cerevisiae was no longer detectable in several sourdoughs. Twelve species of lactic acid bacteria were variously identified through a culture-dependent approach. All sourdoughs harbored a certain number of species and strains, which were dominant throughout time and, in several cases, varied depending on the environment of propagation. As shown by statistical permutation analysis, the lactic acid bacterium populations differed among sourdoughs propagated at artisan bakery and laboratory levels. Lactobacillus plantarum, Lactobacillus sakei, and Weissella cibaria dominated in only some sourdoughs back-slopped at artisan bakeries, and Leuconostoc citreum seemed to be more persistent under laboratory conditions. Strains of Lactobacillus sanfranciscensis were indifferently found in some sourdoughs. Together with the other stable species and strains, other lactic acid bacteria temporarily contaminated the sourdoughs and largely differed between artisan bakery and laboratory levels. The environment of propagation has an undoubted influence on the composition of sourdough yeast and lactic acid bacterium microbiotas. Many studies have undoubtedly demonstrated the nutritional, sensory, texture, and shelf-life advantages of using sourdough for the manufacture of baked goods (14). Nowadays, sourdough is largely used for making wheat and rye breads, crackers, pizza, various sweet baked goods, and gluten-free products (2,14,20).Based on the biotechnology protocol, sourdough fermentations are usually classified into three types (types I, II, and III) (48). Type I, or traditional, sourdoughs are characterized by continuous (daily) propagation (back-slopping) of the dough at ambient temperatures (20 to 30°C). Typical and traditional Italian breads are mainly made using sourdoughs belonging to type I (27), and, in most cases, only one back-slopping per day is carried out (26,27). A microbial consortium mainly consisting of obligately and/or facultatively heterofermentative lactobacilli and yeasts usually dominates the mature sourdough (48). For sourdoughs made with various cereals, the stable population of lactic acid bacteria seemed to occur through a three-phase evolution within a few days of back-slopping (45). Nevertheless, the stability of the mature sourdough depends on a number of factors, which include the environmental microbiota (e.g., flour and other ingredients, house microbiota), its metabolic activity (e.g., amylase activity, cofactor regeneration capability, and energy synthesis from various ...

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“…Characterizations of Turkish (Gület al, 2005), Thai (Luangsakulet al, 2009), Chinese (Zhang et al, 2011) and French (Vera et al, 2012) sourdoughs have also been reported. However, research published in Brazil about sourdoughs is still scarce, even though the bread is widely consumed.…”

Section: Introductionmentioning

confidence: 98%

“…Yeasts are generally counted in lower levels (7 log CFU/g) and can even be absent. The major part of the yeasts belong to the genera Saccharomyces and Candida (Vera et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Aplevicz

Mazo

Ilha

et al. 2014

Braz. J. Pharm. Sci.

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Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.Uniterms: Spontaneous fermentation. Sourdough. Brazilian grape/sourdough .Niagara rosada/sourdough. Lactic acid bacteria/phenotypic characterization. Lactic acid bacteria/genotypic characterization. Yeast/ phenotypic characterization. Yeast/ genotypic characterization.Fermento natural é mistura de farinha e água fermentada por bactérias láticas e leveduras, amplamente utilizada em produtos de panificação. Neste estudo desenvolveu-se um fermento natural de uva brasileira (Niagara rosada), obtido a partir de fermentação espontânea. O objetivo deste trabalho foi caracterizar fenotipicamente e genotipicamente bactérias láticas e leveduras isoladas do fermento natural de uva. A identificação fenotípica para bactéria lática e leveduras foi realizada usando os kits API50CHL e 20CAUX e a caracterização genotípica foi realizada pelo método de sequenciamento. Neste estudo, isolaram-se quatro cepas. Duas cepas foram identificadas fenotipicamente e genotipicamente como Lactobacillus paracasei e outra cepa como Saccharomyces cerevisiae. A outra amostra de levedura, identificada fenotipicamente como Candida pelliculosa, não obteve a mesma identidade com a técnica de sequenciamento. Isso mostra a necessidade do uso da caracterização fenotípica e genotípica em associação para a correta identificação do micro-organismo.Unitermos: Fermentação espontânea. Fermento natural. Uva brasileira/fermento natural. Niagara rosada/ fermento natural. Bactéria lática/caracterização fenotípica. Bactéria lática/caracterização genotípica. Levedura/caracterização fenotípica.Levedura/caracterização genotípica.

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Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

Cited by 33 publications

References 26 publications

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Sourdough microbial community dynamics: An analysis during French organic bread-making processes

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

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