Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

Minervini, Fabio; Lattanzi, Anna; Dinardo, Francesca Rita; Angelis, Maria De; Gobbetti, Marco

doi:10.1016/j.fm.2017.09.006

Cited by 26 publications

(22 citation statements)

References 53 publications

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“…Indeed, although the results from 16S metagenetic analysis indicated that flour bacterial microbiota was qualitatively constant, relative abundances of few genera and species varied during time, especially for samples from CG and MT. Although their cell density in flour is lower than in sourdough, flour autochthonous LAB may have the chance to become part of dominant bacterial biota of sourdough, as shown in this study and in previous papers (Siragusa et al, 2009; Minervini et al, 2010, 2018). This happens because flour is daily added to sourdough and at quite a high percentage (ca.…”

Section: Discussionsupporting

confidence: 73%

“…Enterococcus sp., Lactobacillus graminis , L. plantarum , Leuconostoc sp., Pediococcus pentosaceus , and Weissella cibaria may be regarded as frequent inhabitants of wheat flour (Corsetti et al, 2007; Celano et al, 2016). One L. plantarum strain, previously isolated from wheat endophytic component (Minervini et al, 2015a), was retrieved as a member of the sourdough bacterial population (Minervini et al, 2018). Additional ingredients (e.g., vegetables, sugar, salt), if used, carry naturally contaminating microorganisms (Minervini et al, 2016; Ripari et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

et al. 2018

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This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different bakeries located in Altamura, Castellana Grotte, and Matera. Culture-dependent and –independent analyses were carried out on all the samples. In addition, sourdough and flour were subjected to biochemical characterization. In all the sourdoughs sampled at the same bakery, cell density of lactic acid bacteria fluctuated of one-two log cycles. However, 16S metagenetic analysis showed that sourdough bacterial microbiota was remarkably stable, in terms of species. Yet, some differences were found during time at intra-specific level. Indeed, bacterial strains succeeded in a 1-year lapse of time or even in 6-months, such as in the case of strains isolated from Altamura sourdough samples. Residual carbohydrates, lactic acid, ethanol and free amino acids varied in the same sourdough collected at different sampling times. These variations could be attributed to combination of various factors, such as fermentation temperature and strain succession. In addition, concentration of flour nutrients varied over 1 year and, in some cases, in a shorter time lapse. This may have favored certain strains over others. For this reason and also because of its inherent contamination by lactic acid bacteria, we found flour as the major driver of strains succession.

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Section: Discussionsupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

et al. 2018

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“…Indeed, these bakers have been connected over the years either through seed exchanges, sourdoughs mixing or gifts, bread making training in common or working in one another’s bakery. Although sourdough bacteria have been shown to originate from the bakery house microbiota and flour [59, 60], the origins of yeast species found in sourdough are yet unknown.…”

Section: Resultsmentioning

confidence: 99%

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Michel¹,

Masson

Bubbendorf

et al. 2019

Preprint

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Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. However, there is still a lack of knowledge about the factors that may influence food microbial diversity, notably in fermented foods. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider diversity of microbial species. We examined whether the diversity of artisanal practices could lead to an increased level in fungal species diversity for bread making. We used an interdisciplinary participatory research approach including bakers, psycho-sociologists and microbiologists to analyse French bread making practices and describe fungal communities in naturally fermented sourdough. Bread making practices were clustered in a farmer practices’ group and an artisanal practices’ group. Surprisingly, the well-known bakery yeast, Saccharomyces cerevisiae, was dominant (i.e. with a relative abundance over 50%) in only 24% of sourdoughs and other yeast species of the closely related Kazachstania genus were frequent. Bread making practices were found to drive the distribution of these species. The differences in fungal communities were associated with variation in sourdough acidity, maltose concentration and hydration. Overall, our results showed that preserving bread making practices diversity allows the preservation of a higher taxonomic and functional diversity in microbial communities.

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“…For instance, before processing, endophytic and epiphytic microbiota of wheat may have influence on the microbiota of end product. For instance, wheat endophytic LAB, such as Lactobacillus plantarum , are better able to thrive during sourdough fermentation and affect LAB microbiota (Minervini, Lattanzi, Dinardo, De Angelis, & Gobbetti, ). The microbiota of sourdoughs may also come from wheat plant organs (kernels and ears), depending on environmental and agronomic factors (Alfonzo et al., ; Minervini, Celano et al., ).…”

Section: Factors Shaping the Microbiota Of Sourdoughsmentioning

confidence: 99%

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Zhang

Sadiq

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be “sourdough adapted” species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain‐dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf‐life through the inhibition of fungal growth.

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Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

Cited by 26 publications

References 53 publications

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

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