Ecological parameters influencing microbial diversity and stability of traditional sourdough

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

“…The role and the importance of OHe LAB in sourdough is well known (Gobbetti, 1998;De Vuyst et al, 2014;Minervini et al, 2014). The main species of this group are lactobacilli, weissellas and leuconostocs (Settanni and Moschetti, 2011), but the species considered to play a key role and to represent a stable element for the sourdoughs produced with the traditional processes is L. sanfranciscensis (Vogel et al, 2011).…”

“…L. brevis, L. rossiae, L. sanfranciscensis and W. cibaria were at the same levels of the FHe LAB. All these species are commonly associated to Italian sourdoughs (Minervini et al, 2014).…”

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

“…The diversity and stability of the sourdough microbiota depend on a number of ecological determinants, which include technological (e.g., dough yield [DY], the percentage of sourdough used as an inoculum, salt, pH, redox potential, leavening temperature, the use of baker's yeast, the number and length of sourdough refreshments, and the chemical and enzyme composition of the flour) (3,(8)(9)(10)(11)(12) and not fully controllable (e.g., flour and other ingredients and house microbiota [the microorganisms contaminating the bakery setting and equipment]) parameters (12). Furthermore, the metabolic adaptability to stressing sourdough conditions, the nutritional interactions among microorganisms, and the intrinsic robustness or weakness of microorganisms all influence the stability of the mature sourdough (12).…”

“…Furthermore, the metabolic adaptability to stressing sourdough conditions, the nutritional interactions among microorganisms, and the intrinsic robustness or weakness of microorganisms all influence the stability of the mature sourdough (12). Given these numerous factors, the diverse taxonomy and metabolism that characterize sourdough yeasts and, especially, lactic acid bacteria are not surprising (13,14).…”

“…Among the technological parameters, the dough yield (DY ϭ [flour weight ϩ water weight] ϫ 100/flour weight) markedly influences the progress and outcome of sourdough fermentation, due to the effect on microbial diversity (12,15). Since flours have different capacities to absorb water, DY mainly deals with dough consistency and measures the amount of water used in the dough formula.…”