Microbial Ecology and Process Technology of Sourdough Fermentation

Vuyst, Luc De; Kerrebroeck, Simon Van; Leroy, Frédéric

doi:10.1016/bs.aambs.2017.02.003

Cited by 135 publications

(209 citation statements)

References 381 publications

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“…Most of the LAB species found in the mature teff sourdoughs of the present study have been isolated from sourdoughs before (De Vuyst et al., , ), including teff sourdoughs (Desiye & Abegaz, ; Moroni et al., , ). The presence of strictly heterofermentative L. fermentum (fermenter of maltose and producer of lactic acid and acetic acid as well as mannitol, the latter by the use of fructose as alternative external electron acceptor) and facultatively heterofermentative L. plantarum (fermenter of maltose, glucose, and fructose and producer of lactic acid), accommodates the LAB species diversity of several backslopped sourdough productions (wheat, rye, spelt, and barley) under laboratory conditions (Van der Meulen et al., ; Vrancken et al., ; Weckx, Van der Meulen, Allemeersch et al., ; Weckx, Van der Meulen, Maes et al., ; Weckx et al., ).…”

Section: Discussionmentioning

confidence: 66%

“…High TTA values reflect high concentrations of lactic acid and acetic acid, thanks to a high buffer capacity of teff flour due to its high ash content, and hence the dominance of mainly heterofermentative LAB species; in turn, they imply high acid tolerance of the dominating LAB and yeast species (Van Kerrebroeck et al., ). Furthermore, batch variations in dominating LAB and yeast species are common during sourdough productions and reflect not only the impact of isolation and identification procedures but also the quality of the flour in terms of age, microbial load, stability, etc ., as well as environmental contamination (De Vuyst et al., , ; Huys, Daniel, & De Vuyst, ; Minervini et al., ). For instance, under the laboratory conditions applied in the study of Moroni et al.…”

Section: Discussionmentioning

confidence: 99%

“…However, unique isolations such as Le. holzapfelii may be accidental occurrences (De Vuyst et al., , ). Furthermore, given the production conditions of teff, batch‐to‐batch variations are possibly larger than with commercial wheat flour (Gebremariam et al., ).…”

Section: Discussionmentioning

confidence: 99%

“…Fermentations of flour‐water mixtures, resulting in a sourdough, are carried out both spontaneously and starter culture‐initiated (De Vuyst, Van Kerrebroeck, & Leroy, ; De Vuyst, Vrancken, Ravyts, Rimaux, & Weckx, ; De Vuyst et al., ; Minervini, De Angelis, Di Cagno, & Gobbetti, ; Minervini et al., ; Siragusa et al., ; Van Kerrebroeck, Maes, & De Vuyst, ). Concerning the former, often backslopping is applied.…”

Section: Introductionmentioning

confidence: 99%

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Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Harth

Kerrebroeck

Vuyst

2018

Food Science & Nutrition

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Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour‐native starter culture‐initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough productions were characterized by different lactic acid bacteria (LAB) and yeast species, but were both characterized by a pH below 4.0 after five backslopping steps. The sourdough‐associated Lactobacillus sanfranciscensis was isolated for the first time from backslopped spontaneous teff sourdoughs. The autochthonous strain L. sanfranciscensis IMDO 150101 was tested as starter culture during laboratory teff sourdough fermentations. Its prevalence could be related to the process conditions applied, in particular the ambient temperature (below 30°C). Breads made with 20% teff sourdough (on flour basis) displayed interesting features compared with all‐wheat‐based reference breads. Teff sourdoughs were characterized as to their pH evolution, microbial community dynamics, and microbial species composition. Representative strains of the LAB species isolated from these sourdoughs, in particular L. sanfranciscensis, may be selected as starter cultures for the production of stable teff sourdoughs and flavorful breads, provided they are adapted to the environmental conditions applied.

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Section: Discussionmentioning

confidence: 66%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Harth

Kerrebroeck

Vuyst

2018

Food Science & Nutrition

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“…Yeast species primarily contribute to the leavening and aroma compound of sourdough bread (De Vuyst, Van Kerrebroeck, & Leroy, ). LAB species are mostly responsible for acidification but can also participate to flavour formation and dough leavening (heterofermentative LAB; De Vuyst et al, ). Usually, the intrasourdough species diversity (alpha diversity) is low with a single dominant yeast species and a dominant LAB species (De Vuyst et al, ; Vogel, Mueller, Stolz, & Ehrmann, ).…”

Section: Yeast Diversity In the Bread‐making Processmentioning

confidence: 99%

Bakery yeasts, a new model for studies in ecology and evolution

Carbonetto

Ramsayer

Nidelet

et al. 2018

Yeast

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Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery-associated yeasts have only recently attracted the attention of researchers outside of the bread industry. More than 30 yeast species are involved in bread making, and significant progress has been achieved in describing these species. Here, we present a review of bread-making processes and history, and we describe the diversity of yeast species and the genetic diversity of Saccharomyces cerevisiae isolated from bakeries. We then describe the metabolic functioning and diversity of these yeasts and their relevance to improvements in bread quality. Finally, we examine yeast and bacterial interactions in sourdoughs. The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes. Studying these yeasts can contribute much to our fundamental understanding of speciation, evolutionary dynamics, and community assembly, and this knowledge could ultimately be used to adjust, modify, and improve the production of bread and the conservation of microbial diversity.

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