Omics approaches to understand sourdough fermentation processes

Weckx, Stefan; Kerrebroeck, Simon Van; Vuyst, Luc De

doi:10.1016/j.ijfoodmicro.2018.05.029

Cited by 46 publications

(27 citation statements)

References 112 publications

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“…We developed a metabarcoding method for analyzing fungal communities in bread sourdough. From our knowledge only two studies have used so far metabarcoding to characterize fungi in sourdoughs made of cereals (Minervini et al, 2015; Raimondi et al, 2017, see review in Weckx et al, 2018). They used regions of the LSU rDNA as barcode.…”

Section: Discussionmentioning

confidence: 99%

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

et al. 2019

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Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales , mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae , known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.

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Section: Discussionmentioning

confidence: 99%

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

et al. 2019

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“…The advent of the "omics" technologies (metabolomics, genomics, metagenomics, transcriptomics, foodomics, volatilomics and proteomics) have also opened up possibilities of better understanding and broader perspectives into the quality of fermented foods [8,64,91,[193][194][195][196]. These big data bioinformatic techniques have provided tools to control, monitor, modify or improve such products.…”

Section: Future Projectionsmentioning

confidence: 99%

“…In the past, the microbiota of fermented foods has been characterized using culture dependent techniques, which only focuses on a group of microorganisms, with an assumption that these targeted microorganisms are responsible for the fermentation process. Metagenomics, a culture-independent technique involving the sequencing of all DNA extracted from a sample, changed the way food microbial ecology is studied [195][196][197]. By providing a broader understanding of the microbiota of fermented foods, this would effectively guide in the selection of starter cultures for an improved fermentation process.…”

Section: Future Projectionsmentioning

confidence: 99%

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Adebo

2020

Nutrients

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Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.

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“…Fungus plays a major role in sourdough fermentation because it is present in 1:100 ratio with LAB. Various types of yeasts are present in it, and the concentration of each fungus specie depends on environment, region, and processing techniques (Saranraj & Sivasakthivelan, ; Weckx, Van Kerrebroeck, & De Vuyst, in press). Saccharomyces cerevisie is one of the known yeast species which is widely present in sourdough (Olstorpe, Jacobsson, Passoth, & Schnürer, ), but in Asian counties, especially Pakistan, Pichia anomala ( Wickerhamomycesanomalus ) is present in large quantity as compared to S. cerevisie (Sakandar et al, ).…”

Section: Sourdough Breadmentioning

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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Omics approaches to understand sourdough fermentation processes

Cited by 46 publications

References 112 publications

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Sourdough bread: A contemporary cereal fermented product

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