Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour

Abstract

Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during backslopping of spontaneous sourdoughs prepared from wheat, spelt, or rye wholemeal flour. Culture‐dependent analyses showed that the number of LAB (109 CFU/ml) was higher by three orders of magnitude than the number of yeasts (106 CFU/ml), irrespective of the flour type. These results were complemented by next‐generation sequencing of the 16S rDNA V3 and V4 variable regions. The dominant phylum in all sourdough samples was Firmicutes, which was represented exclusively by the Lactobacillales order. The two remaining and less abundant phyla were Proteobacteria and Bacteroidetes. The culture‐independent approach allowed us to detect changes in microbial ecology during the 72‐hr fermentation period. Weissella sp. was the most abundant genus after 24 hr of fermentation of the rye sourdough, but as the process progressed, its abundance decreased in favor of the Lactobacillus genus similarly as in wheat and spelt sourdoughs. The Lactobacillus genus was dominant in all sourdoughs after 72 hr, which was consistent with our results obtained using culture‐dependent analyses. This work was carried out to determine the microbial biodiversity of sourdoughs that are made from wheat, spelt, and rye wholemeal flour and can be used as a source of strains for specific starter cultures to produce functional bread.

In vitro Prebiotic Effect of Bread-Making Process in Inflammatory Bowel Disease Microbiome

“…For instance, the wheat species (Minervini et al, 2012b ), the cereals used (Vogelmann et al, 2009 ), the temperature and back-slopping time (Vrancken et al, 2011 ), the location of the propagation (artisan bakery or laboratory) (Minervini et al, 2012a ), and technological factors (Vogelmann and Hertel, 2011 ) have been found to alter dough microbial composition. Although sourdoughs' microbial diversity has been largely studied (Scheirlinck et al, 2007 ; Vogelmann et al, 2009 ; Valmorri et al, 2010 ; Vogelmann and Hertel, 2011 ; Minervini et al, 2012b ; Huys et al, 2013 ; Boreczek et al, 2020 ; Comasio et al, 2020 ), few studies have investigated microbial composition shifts throughout sourdough fermentation in back-slopping stages or among distinct bread doughs in terms of chemical composition and fermentation times. From our knowledge, only few studies analyzed the bacterial community dynamics along the sourdough fermentation process by high-throughput sequencing (Ercolini et al, 2013 ; Boreczek et al, 2020 ; Comasio et al, 2020 ).…”

“…Although sourdoughs' microbial diversity has been largely studied (Scheirlinck et al, 2007 ; Vogelmann et al, 2009 ; Valmorri et al, 2010 ; Vogelmann and Hertel, 2011 ; Minervini et al, 2012b ; Huys et al, 2013 ; Boreczek et al, 2020 ; Comasio et al, 2020 ), few studies have investigated microbial composition shifts throughout sourdough fermentation in back-slopping stages or among distinct bread doughs in terms of chemical composition and fermentation times. From our knowledge, only few studies analyzed the bacterial community dynamics along the sourdough fermentation process by high-throughput sequencing (Ercolini et al, 2013 ; Boreczek et al, 2020 ; Comasio et al, 2020 ).…”

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

“…It is important that the flour used to prepare the "mother" sourdough (from which the microorganisms are isolated) has similar properties (i.e. degree of grinding) to the one, that is to be used for the bread production [4,7]. Appropriate sourdough preparation, as well as, careful selection of strains isolated for the purpose of starter culture development guarantee preparation of a desire mixture of microorganisms, that will enable to start a proper fermentation process in the same environment, e.g.…”

“…However these authors did not perform baking tests using isolated bacteria, either individually or as a mixture, and did not evaluate their influence on bread crumb texture. In previous work [7] microbial diversity and the community growth dynamics in rye sourdoughs made from wholegrain flour were evaluated using culture-dependent and culture-independent approaches.…”

“Food-Omics” Applications In The Food Metagenom Profiling

“…Po 24 h fermentacji zakwasu żytniego dominującym rodzajem był Weissella sp., który na dalszych etapach procesu fermentacji został zdominowany przez Lactobacillus, podobnie jak w pszenicy i zakwasie orkiszowym. Lactobacillus dominował we wszystkich zakwasach po 72 h fermentacji [4]. Analiza metagenomiczna różnorodność LAB i drożdży tradycyjnych zakwasów z zachodniego regionu Mongolii wykazała, że dominującymi gatunkami populacji mikroorganizmów były Lactobacillus plantarum i S. cerevisiae [93], podczas gdy Liu in.…”