Diverse Microbial Composition of Sourdoughs From Different Origins

Comasio, Andrea; Verce, Marko; Kerrebroeck, Simon Van; Vuyst, Luc De

doi:10.3389/fmicb.2020.01212

Cited by 69 publications

(72 citation statements)

References 108 publications

(195 reference statements)

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“…Given the influence of environment on the microbial community composition and dynamics of different sourdoughs, laboratory and bakery production conditions need to be tested for microbial species diversity [ 4 , 18 , 47 , 112 , 116 , 117 , 118 ]. In this study, 14 MDs were not started or propagated in a laboratory.…”

Section: Discussionmentioning

confidence: 99%

“…However, it cannot be discarded that this species may have originated from the bakery food chain, because 109 of the total 114 isolates were recovered from 12 of the 14 MDs made with 8 different flours by the same baker ( Table S3a ). In fact, the microbial species diversity of the sourdoughs seems to be influenced by the house microbiota of the producer [ 47 ]. T. delbrueckii has been isolated from several sourdoughs—Austrian and Italian [ 31 , 40 ], firm and liquid [ 119 ], and of the Black Sea region [ 120 ].…”

Section: Discussionmentioning

confidence: 99%

“…Recently, the microbial ecology of sourdoughs has been reviewed with a focus on yeasts and the most prevalent species have been determined to be K. humilis , other species of the Kazachstania clade, and S. cerevisiae [ 4 , 24 , 30 , 47 , 121 , 122 , 123 ]. Moreover, S .…”

Section: Discussionmentioning

confidence: 99%

“…Culture-independent methods based on high-throughput sequencing technologies are widely used in food microbiology and have recently been applied to analyze the taxonomic structure of sourdoughs [ 46 , 47 ]. We used a metagenetic technique to investigate the structure of the fungal microbiome in four selected MDs made with wholemeal flours of wheat and tritordeum ( Table S5 ).…”

Section: Discussionmentioning

confidence: 99%

“…This approach consists of the ultra-sequencing of a very small part of the whole-fungal community DNA (5.8S-ITS). This and other high-throughput methods have been applied and the results have been used in the analysis of sourdoughs from four countries [ 46 , 47 ] and in a Global Sourdough Project which includes, to date, only two samples from Spain ( accessed on 24 December 2020).…”

Section: Introductionmentioning

confidence: 99%

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Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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Identification and biotechnological characterisation of yeast microbiota involved in spontaneous fermented wholegrain sourdoughs

et al. 2023

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BACKGROUNDNew strategies in the cereal‐based industry has brought about the elaboration of new sourdoughs with better microbial stability and safety as well as nutritional value such as those based on wholegrain flours. This has led to an increasing interest in the selection of adapted yeasts for using them as new starters. Therefore, this study aimed to isolate, identify, and characterise diverse yeast strains from wholegrain spontaneous sourdoughs.RESULTSThree wholegrain sourdoughs (wheat, rye, and oat) were fermented and monitored for 96 h. Minimum pH values ranged from 3.1 to 3.5 while maximum yeast counts were reached at 72 h. A total of 76 yeast isolates were identified by polymerase chain reaction random amplification of polymorphic DNA (PCR‐RAPD) and catalogued in six different species by sequencing the internal transcribed spacer (ITS) region. The major species were Candida glabrata, Saccharomyces cerevisiae, Kazachstania unispora, and Wickerhamomyces anomalus. The studied kinetic parameters of the growth curves (λ, G, ODmax, and μmax) and the fermentation capacity allowed to ascertain that 12 and 5 strains, respectively, were better than baker's yeast control. The fibre assimilation ability (cellulose, xylose, and β‐glucan) was observed in the 27% of the strains and only four strains showed phytase activity.CONCLUSIONSThe yeast population in the three wholegrain sourdoughs were variable along the fermentation time. Genetic identification showed that strains and species presented a different trend for each sourdough although common species were determined (e.g., W. anomalus). Candida glabrata (4T1) and Saccharomyces cerevisiae (3A6) showed, respectively, better kinetics and impedance results than the positive control, while W. anomalus (C4) was notorious in fibre assimilation and phytase degradation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Shotgun Metagenomic Approaches

Calabrese,

De Angelis

2024

Methods and Protocols in Food Science

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Diverse Microbial Composition of Sourdoughs From Different Origins

Cited by 69 publications

References 108 publications

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Identification and biotechnological characterisation of yeast microbiota involved in spontaneous fermented wholegrain sourdoughs

Shotgun Metagenomic Approaches

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