Lactobacillus nantensis sp. nov., isolated from French wheat sourdough

Valcheva, Rosica; Ferchichi, Mounir; Korakli, Maher; Иванова, И.; Gänzle, Michael G.; Vogel, Rudi F.; Prévost, Hervé; Onno, Bernard; Dousset, Xavier

doi:10.1099/ijs.0.63619-0

Cited by 50 publications

(23 citation statements)

References 30 publications

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“…Ferchichi et al (2007) applied the TTGE technique to characterize the LAB diversity of four sourdoughs. These investigations on French sourdough ecosystems allowed the detection and the concomitant description of two new species, Lactobacillus hammesii (Valcheva et al 2005) and Lactobacillus nantensis (Valcheva et al 2006). Hence, natural French sourdoughs could contain complexity as a source of unknown strains which may display interesting technological features.…”

Section: Introductionmentioning

confidence: 99%

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

Vera¹,

Ly-Chatain

Rigobello

et al. 2011

Antonie van Leeuwenhoek

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Sourdoughs are complex ecosystems which are widely used to produce baked goods. This study aimed to provide a dynamic description of an industrial French sourdough ecosystem over 10 consecutive days. The sourdough was obtained from a natural fermentation that has been propagated over several years by the traditional backslopping method. The physico-chemical properties (pH, temperature, total titratable acidity) and the diversity of the lactobacilli among the microbiota were analyzed. A culture-dependent approach provided genotypic (REP-PCR) and phenotypic characterizations. The ecosystem showed a cyclic dynamic. The pH ranged from 3.41 to 3.7 and the acidity levels from 13.9 to 22.4 ml NaOH. A stable lactobacilli microbiota was observed in the sourdough over the 10 days. It was composed of four predominant species assigned to Lactobacillus panis, Lactobacillus frumenti, Lactobacillus amylolyticus and Lactobacillus acetotolerans. The phenotypic tests highlighted an acidification function for the Lb. amylolyticus and Lb. acetotolerans populations, whereas the Lb. panis and Lb. frumenti populations seemed more aromatic. Therefore, this natural sourdough was composed of an atypical microbial association.

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Section: Introductionmentioning

confidence: 99%

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

Vera¹,

Ly-Chatain

Rigobello

et al. 2011

Antonie van Leeuwenhoek

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“…To do this, we combined traditional and molecular techniques in a polyphasic approach consisting of culture-dependent and culture-independent methods. In recent years, molecular methods, such as restriction fragment length polymorphism (RFLP) analysis of 5.8S internal transcribed spacer (ITS) ribosomal DNA (rDNA), randomly amplified polymorphic DNA (RAPD)-PCR, multiplex-PCR, denaturing gradient gel electrophoresis (DGGE), and temporal temperature gradient gel electrophoresis (TGGE), have been successfully applied to characterize the microbial population of sourdoughs (Pulvirenti et al 2004;Meroth et al 2003a, b;Gatto and Torriani 2004;Valcheva et al 2005Valcheva et al , 2006Settanni et al 2006;Ferchichi et al 2007;Garofalo et al 2008;Iacumin et al 2009). …”

Section: Introductionmentioning

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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“…This produces more flavorful bread with better texture and is known as the sourdough bread. Sourdough is the foremost cereal fermentation performed in a variety of technologies with almost any cereal (Lonner et al 1986;De Vuyst et al 2002;Catzeddu et al 2006;Valcheva et al 2006).…”

Section: Introductionmentioning

confidence: 99%

A Modified Sourdough Procedure for Non-Wheat Bread from Maize Meal

Edema

2009

Food Bioprocess Technol

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This study developed a procedure for the production of sour bread from 100% maize meal. The modified method combined sponge and dough methods in two mixing stages to form a batter rather than stiff dough. The baking quality of the maize meal was improved by using starter cultures of lactic acid bacteria selected from indigenous micro-flora of the maize meal. Lactobacillus plantarum lowered the pH of fermenting maize meal (3.1) more than other starters; Lactobacillus brevis produced the highest amount of diacetyl (180.8 mg) while Leuconostoc mesenteroides recorded the highest final viscosity value of 144.0 RVU. The sour maize bread fermented with a mixed culture of the three selected cultures had the best physical (weight 122 g, height 3.7 cm, crumb dry matter 69%) and sensory properties (taste and overall acceptability 4.8 on a five-point hedonic scale), which were significantly different (P≤0.05) from bread samples produced with other test starters). The mixed cultures are recommended for sour maize bread production for good rheological properties, proper acidification, and acceptable flavor development.

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Lactobacillus nantensis sp. nov., isolated from French wheat sourdough

Abstract: Abbreviations: AFLP, amplified fragment length polymorphism; LAB, lactic acid bacteria; RAPD, randomly amplified polymorphic DNA; RFLP, restriction fragment length polymorphism.

Cited by 50 publications

References 30 publications

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

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

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

A Modified Sourdough Procedure for Non-Wheat Bread from Maize Meal

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