Microbial ecology of sourdough fermentations: Diverse or uniform?

Vuyst, Luc De; Kerrebroeck, Simon Van; Harth, Henning; Huys, Geert; Daniel, H-M; Weckx, Stefan

doi:10.1016/j.fm.2013.06.002

Cited by 337 publications

(320 citation statements)

References 147 publications

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“…The concomitant increase in the mannitol concentration in the mucilage corroborated the activity of heterofermentative leuconostocs. These are common patterns and activities during plant fermentation processes (37,39,40,(42)(43)(44)(45). The yeast diversity of coffee processing often encompasses the taxa Candida, Hanseniaspora, Pichia, and Saccharomyces (11,14,(16)(17)(18)(19)).…”

Section: Discussionmentioning

confidence: 99%

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

183

164

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The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, highthroughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process.IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

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Section: Discussionmentioning

confidence: 99%

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Bruyn

Zhang

Pothakos

et al. 2017

Appl Environ Microbiol

183

164

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show abstract

“…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).…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2015

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“…In particular, the microbial composition of sourdough plays a major role during fermentation (De Vuyst and Neysens, 2005). However, a series of intrinsic and extrinsic factors may in turn influence the composition of the sourdough microbiota (De Vuyst et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The species most frequently found at the highest levels in Italian sourdoughs is undoubtedly Lactobacillus sanfranciscensis (Picozzi et al, 2010;Siragusa et al, 2009), but other obligately heterofermentative LAB, such as Leuconostoc and Weissella species, are often found to dominate this ecosystem (Coppola et al, 1996). However, during refreshments, the addition of flours stored in different conditions and obtained from wheat crops grown in different environmental conditions, cropping systems and genotypes might determine a variation of the microbial composition of sourdoughs over time (De Vuyst et al, 2014). Alfonzo et al (2013) reported that flours and semolinas used to produce sourdough breads in a restricted area in Sicily (southern Italy) were characterised by different strains of the same species.…”

Section: Introductionmentioning

confidence: 99%

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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Microbial ecology of sourdough fermentations: Diverse or uniform?

Cited by 337 publications

References 147 publications

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production

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

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

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