Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

Gänzle, Michael G.; Zheng, Jinshui

doi:10.1016/j.ijfoodmicro.2018.08.019

Cited by 126 publications

(126 citation statements)

References 112 publications

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“…brevis are prevalent LAB in sourdoughs and have been identified in 44% and 22% of sourdoughs, respectively (Van Kerrebroeck et al, ). This observation is also consistent with the data review made by Gänzle and Zheng () showing that spontaneous sourdoughs harbor environmental or nomadic microorganisms, particularly Lb. fermentum , Lb.…”

Section: Discussionsupporting

confidence: 93%

“…Their presence was detected in 15% and about 10% of sourdoughs, respectively (Van Kerrebroeck et al, ). According to literature data, spontaneous sourdoughs often harbor enterococci, lactococci, and pediococci (Gänzle & Zheng, ). Interestingly, LAB belonging to the genera Weissella , Leuconostoc, and Lactococcus were frequently isolated in our studies irrespective of flour type, mostly from samples obtained after 24 hr of fermentation, and were no longer detected in sourdoughs after 72 hr.…”

Section: Discussionmentioning

confidence: 99%

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Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

et al. 2020

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Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during backslopping of spontaneous sourdoughs prepared from wheat, spelt, or rye wholemeal flour. Culture‐dependent analyses showed that the number of LAB (109 CFU/ml) was higher by three orders of magnitude than the number of yeasts (106 CFU/ml), irrespective of the flour type. These results were complemented by next‐generation sequencing of the 16S rDNA V3 and V4 variable regions. The dominant phylum in all sourdough samples was Firmicutes, which was represented exclusively by the Lactobacillales order. The two remaining and less abundant phyla were Proteobacteria and Bacteroidetes. The culture‐independent approach allowed us to detect changes in microbial ecology during the 72‐hr fermentation period. Weissella sp. was the most abundant genus after 24 hr of fermentation of the rye sourdough, but as the process progressed, its abundance decreased in favor of the Lactobacillus genus similarly as in wheat and spelt sourdoughs. The Lactobacillus genus was dominant in all sourdoughs after 72 hr, which was consistent with our results obtained using culture‐dependent analyses. This work was carried out to determine the microbial biodiversity of sourdoughs that are made from wheat, spelt, and rye wholemeal flour and can be used as a source of strains for specific starter cultures to produce functional bread.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

et al. 2020

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“…It is estimated that over two thousand million people eat various kinds of wheat flour breads all over the globe. Various types of technologies over the world are adopted by the technologists to make various bread products (Gänzle & Zheng, in press; Martins et al, ). These technologies are improved to provide the consumers fascinatingly palatable, nutritious, and digestible food.…”

Section: Sourdough Breadmentioning

confidence: 99%

“…Cereals are defined in various ways including as “members of gramineae family, which is grown for its edible purposes.” It is believed that cereals were cultivated circa 700 BC, as this practice was adopted by humans for their survival, presently, more than 30 types of cereals such as wheat, barley, rice, rye, maize, amaranth, and milletare grown and consumed worldwide in various forms to fulfill the energy and nutrient requirements of populations (El Sheikha, ; Gänzle & Zheng, in press). Recent research has also indicated that various types of cereals can have functional food benefits and could also have added health properties generated via fermentative processes.…”

Section: Introductionmentioning

confidence: 99%

Sourdough bread: A contemporary cereal fermented product

Sakandar

Hussain

Kubow

et al. 2019

J Food Process Preserv

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Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti‐fungal and anti‐bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research. Practical applications The field of sourdough microbiology and technology is currently limited by the number of comprehensive review articles with study on novel microorganisms known to degrade gluten, with much research focus on phytic acid and gliadin degradation. This review article will broaden the knowledge of food scientist who are working in the field of sourdough bread. This review article also discusses the microbiota responsible for nutraceutical bread production in baking industry. Sourdough technology is mushrooming in many areas of the world due to its myriad health and quality benefits.

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“…Yet, nowadays, global changes and the increase in the frequency of non-communicable diseases related to modern diets (including type 2 diabetes, obesity, food allergies) have led to a renewed interest in traditional methods of bread making and in its local production. The appeal of traditionally prepared breads is underpinned by research showing improved flavour and nutritional benefits in sourdough bread made by artisanal bakers [36][37][38]. Therefore, both ways of making leavened bread are currently found and bakers either use commercial yeasts, or natural sourdoughs.…”

Section: Introductionmentioning

confidence: 99%

Evidence for two main domestication trajectories inSaccharomyces cerevisiaelinked to distinct bread-making processes

Bigey

Segond

Friedrich

et al. 2020

Preprint

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Keywords yeast, tetraploid, Saccharomyces, sourdough, bread 1 2 3 4 5 6 7 8 9 10 11 12 13 14 SummaryDespite bread being one of the most historically and culturally important fermented products, its history and influence on the evolution of associated microbial species remains largely unknown. The first evidence of leavened bread dates to the second millenium BCE in Egypt and since, the art of bread-making developed and spread worldwide. Nowadays, leavened bread is made either by using a pure commercial culture of the yeast Saccharomyces cerevisiae or by propagating a sourdough, which is a mix of flour and water spontaneously fermented by yeast and bacteria. We studied the domestication of S. cerevisiae populations originating from industry and sourdough and tested whether these different bread-making processes led to population divergence. We found that the origin of S. cerevisiae bakery strains is polyphyletic with 67 % of strains clustering in two main clades: most commercial strains were tetraploid and clustered with strains having diverse origins, including beer. By contrast, most sourdough strains were diploids and found in a second clade of strains having mosaic genomes and diverse origins including fruits, or clinical and wild environments. When compared to the others, sourdough strains harboured in average a higher copy number of genes involved in maltose utilization, a common sugar produced from dough starch. Overall, a high level of gene flow from multiple contributors was detected. Phenotyping of bakery and non bakery strains further showed that sourdough and industrial bakery populations have undergone human selection for rapidly starting fermentations and for high CO 2 production. Interestingly, sourdough strains also showed a better adaptation to a sourdough mimicking environment, suggesting that natural selection occurred as well. In summary, our results revealed that the domestication of bakery yeast populations has been accompanied by dispersion, hybridization and divergent selection through industrial and artisanal bakery processes. In addition, they unveiled for the first time a case of fungus domestication where species divergence occurred through autotetraploidisation.

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Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

Cited by 126 publications

References 112 publications

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Sourdough bread: A contemporary cereal fermented product

Evidence for two main domestication trajectories inSaccharomyces cerevisiaelinked to distinct bread-making processes

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