On the Microbiological Profile of Traditional Portuguese Sourdough

Rocha, João Miguel; Malcata, F. Xavier

doi:10.4315/0362-028x-62.12.1416

Cited by 83 publications

(61 citation statements)

References 14 publications

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“…L. sanfranciscensis is the predominant bacterial species in Italian wheat and rye sourdoughs, a strain that is associated either with L. plantarum or with L. alimentarius (11). The dominance of L. paracasei is rather uncommon, although this species has been found in Altamura bread, in Portuguese sourdoughs, and in pizza doughs (7,37). L. sanfranciscensis and L. brevis are the species most frequently isolated from German rye sourdoughs (45).…”

Section: Discussionmentioning

confidence: 99%

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Vuyst

Schrijvers

Paramithiotis

et al. 2002

Appl Environ Microbiol

176

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Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, and Weissella cibaria. This consortium seems to be unique for the Greek traditional wheat sourdoughs studied. Strains of the species W. cibaria have not been isolated from sourdoughs previously. No Lactobacillus pontis or Lactobacillus panis strains were found. An L. brevis-like isolate (ACA-DC 3411 t1) could not be identified properly and might be a new sourdough LAB species. In addition, fermentation capabilities associated with the LAB detected have been studied. During laboratory fermentations, all heterofermentative sourdough LAB strains produced lactic acid, acetic acid, and ethanol. Mannitol was produced from fructose that served as an additional electron acceptor. In addition to glucose, almost all of the LAB isolates fermented maltose, while fructose as the sole carbohydrate source was fermented by all sourdough LAB tested except L. sanfranciscensis. Two of the L. paralimentarius isolates tested did not ferment maltose; all strains were homofermentative. In the presence of both maltose and fructose in the medium, induction of hexokinase activity occurred in all sourdough LAB species mentioned above, explaining why no glucose accumulation was found extracellularly. No maltose phosphorylase activity was found either. These data produced a variable fermentation coefficient and a unique sourdough metabolite composition.Bread is a staple food in many European diets. Moreover, it contributes to cultural and geographical identity. Artisan bread production, which often employs sourdough processes or the use of pre-ferments, provides a wide regional variety of breads and specialty products. Sourdough is a mixture of wheat or rye flour and water that is fermented with lactic acid bacteria (LAB) and yeasts (16,56). It is used as an inoculum for sourdough bread and sometimes also for bread making. Sourdough fermentations improve dough properties and bread texture and flavor, retard the staling process, and protect bread from mould and bacterial spoilage (8,23,40). Sourdough can be prepared in bakeries or obtained from commercial suppliers (3,26). Due to their artisan and region-dependent handling, sourdoughs are an immense source of diverse LAB and yeast species and strains. Unfortunately, LAB from traditional sourdoughs cannot be properly identified by phenotypic approaches, such as fermentation patterns and cell wall analysis, due to the physiological, biochemical, and ecological specificity of these bacterial strains (56, 59). Molecular techniques...

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Section: Discussionmentioning

confidence: 99%

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Vuyst

Schrijvers

Paramithiotis

et al. 2002

Appl Environ Microbiol

176

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“…Blanching is important to obtain high consistency dough's because in the absence or reduced amount of gluten the dough rheological properties are provided by the starch gelatinization [43]. The addition of sourdough is another important aspect in the preparation of "broa", and its microbial diversity has been characterized [44] with mainly lactic acid bacteria Lactobacillus (brevis, bulgaris plantarum) being present in addition to yeast (Saccharomyces cerevisiae).…”

Section: Technological Ability For Bread Productionmentioning

confidence: 99%

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Patto¹,

Mendes-Moreira²,

Alves³

et al. 2013

Plant Breeding From Laboratories to Fields

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“…Furthermore, the enzymatic activities of yeasts by enzymes such as proteases, lecithinase, lipases, ␣-glucosidase, ␤-fructosidase, and invertase have an influence on the dough stickiness and rheology as well as on the flavor, crust color, crumb texture, and firmness of the bread (2, 6, 24). As these activities are species or even strain specific, a special interest arose to control the yeast biota by adjusting the fermentation conditions to the ecological requirements of the desired microorganisms.In studies of the sourdough yeast microbiota, traditional cultivation methods in combination with phenotypic (physiological and biochemical) and/or genotypic (randomly amplified polymorphic DNA [RAPD]-PCR and restriction fragment length polymorphism [RFLP] analysis) identification methods have commonly been used (8,10,19,28,31). These studies focused on the characterization of ripe doughs and revealed the presence of 23 yeast species belonging especially to the genera Saccharomyces and Candida (5,27,32).…”

mentioning

confidence: 99%

“…In studies of the sourdough yeast microbiota, traditional cultivation methods in combination with phenotypic (physiological and biochemical) and/or genotypic (randomly amplified polymorphic DNA [RAPD]-PCR and restriction fragment length polymorphism [RFLP] analysis) identification methods have commonly been used (8,10,19,28,31). These studies focused on the characterization of ripe doughs and revealed the presence of 23 yeast species belonging especially to the genera Saccharomyces and Candida (5,27,32).…”

mentioning

confidence: 99%

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

Meroth

Hammes

Hertel

2003

Appl Environ Microbiol

179

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Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of the yeast biota. The analysis of the starter mixture revealed the presence of Candida humilis, Debaryomyces hansenii, Saccharomyces cerevisiae, and Saccharomyces uvarum. In sourdough A (traditional process with rye flour), C. humilis dominated under the prevailing fermentation conditions. In rye flour sourdoughs B and C, fermented at 30 and 40°C, respectively, S. cerevisiae became predominant in sourdough B, whereas in sourdough C the yeast counts decreased within a few propagation steps below the detection limit. In sourdough D, which corresponded to sourdough C in temperature but was produced with rye bran, Candida krusei became dominant. Isolates identified as C. humilis and S. cerevisiae were shown by randomly amplified polymorphic DNA-PCR analysis to originate from the commercial starters and the baker's yeast, respectively. The yeast species isolated from the sourdoughs were also detected by PCR-DGGE. However, in the gel, additional bands were visible. Because sequencing of these PCR fragments from the gel failed, cloning experiments with 28S rRNA amplicons obtained from rye flour were performed, which revealed Cladosporium sp., Saccharomyces servazii, S. uvarum, an unculturable ascomycete, Dekkera bruxellensis, Epicoccum nigrum, and S. cerevisiae. The last four species were also detected in sourdoughs A, B, and C.Characterization of complex microbiota as they occur in food fermentation processes is facilitated by the development and application of sensitive and powerful molecular methods but is still a challenge. The microorganisms contributing to the characteristic properties of the food during the course of the fermentation process should be known in order to allow control of the process by selection of the appropriate technological condition and by using defined cultures. In a previous study, we reported the monitoring of lactic acid bacterium (LAB) population dynamics during the fermentation process in four continuously propagated sourdoughs by a LAB-specific PCR-denaturing gradient gel electrophoresis (DGGE) system (25). PCR-DGGE detects the 90 to 99% most numerous species of a community without discriminating living from dead cells or cells in a noncultivable state. The study revealed fluctuations within the LAB population, and under different ecological conditions, characteristic species prevailed. Because yeasts fulfill several important functions in bread making, the knowledge of their composition is also essential (15). They contribute to leavening (38) and produce metabolites such as alcohols, esters, and carbonyl compounds which contribute to the development of the characteristic bread flavor (7,9,16,20,21...

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On the Microbiological Profile of Traditional Portuguese Sourdough

Cited by 83 publications

References 14 publications

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

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