Insights into microbial diversity of traditional Austrian sourdough

Fraberger, Vera; Unger, Christine; Kummer, Christian; Domig, Konrad J.

doi:10.1016/j.lwt.2020.109358

Cited by 33 publications

(29 citation statements)

References 32 publications

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“…Taking together, the data on the fungal microbiome of 4 of the 21 MDs made by the same baker highlight the influence of the cereal flour, consistency, and age, as well as the influence of the bakery environment on the dominance and relative abundance of different yeast species in the MDs. Our results corroborate the importance of using combined analytical approaches to explore the yeast communities of the sourdoughs and suggest there is a need to use a broader group of culture media and conditions as a means to isolate a wider range of yeast species and novel strains from worldwide sourdoughs [ 31 , 46 , 47 ].…”

Section: Discussionsupporting

confidence: 73%

“…S. cerevisiae was the yeast most frequently isolated (37% of 433 yeasts, Figure 1 a). Notably, 57 of the 159 isolates of this species were recovered from MDs ( Figure 1 b, Table S3 ) and 101 from bakery doughs ( Figure 1 c), as reported for sourdoughs made in other European countries [ 30 , 31 , 40 , 42 , 43 , 44 , 111 , 112 ]. S. cerevisiae is the yeast most reported to be found in wheat and rye sourdoughs [ 25 , 112 , 113 ] and in bakery doughs [ 29 , 40 , 111 , 114 , 115 , 116 ] most likely due to the contamination of baker’s yeasts [ 29 ].…”

Section: Discussionsupporting

confidence: 64%

“…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%

“…Although S. cerevisiae is one of the most commonly described dominant species (~80%), in some sourdoughs it is completely absent or only present at a much lower frequency than other dominant species [ 3 ]. Yeast species diversity in sourdoughs has been well described in Italy, Belgium, France, and recently, in Austria [ 25 , 26 , 29 , 30 , 31 ]. In contrast, only a few sourdoughs made in Spain with wheat flour have been prospected for the associated yeast species [ 32 , 33 , 34 , 35 ].…”

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: Discussionsupporting

confidence: 73%

Section: Discussionsupporting

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 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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“…The subsequent content of organic acids was affected too. Fraberger et al [ 74 ] who studied sourdough in Austria isolated only Leuconostoc spp. and streptococci from wheat sourdough, whereas some exclusive LAB such as Lb.…”

Section: Microbial Communities In Different Sourdough Startersmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

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Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Karimi

Zeynali

Bari

et al. 2021

Food Science & Nutrition

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Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S‐ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S‐ASPH‐B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S‐ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S‐ASPH sourdough.

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Insights into microbial diversity of traditional Austrian sourdough

Cited by 33 publications

References 32 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

Sourdough Microbiome Comparison and Benefits

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

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