Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

İspirli, Hümeyra; Demirbaş, Fatmanur; Yüzer, Mustafa Onur; Dertli, Enes

doi:10.1080/08905436.2018.1507913

Cited by 19 publications

(5 citation statements)

References 35 publications

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“…Despite the different composition of every flour, Lb. plantarum is one of the frequently identified LAB [ 10 ] as it is found in wheat [ 75 ], spelt [ 76 ], rye [ 77 ] as well as sourdough utilising composite flour of wheat and legumes [ 78 ]. The other common sourdough LAB is Lb.…”

Section: Microbial Communities In Different Sourdough Startersmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

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Section: Microbial Communities In Different Sourdough Startersmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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“…On the other hand, endogenous W. confusa/cibaria was the predominant taxon in control samples. The latter finding is not surprising since several studies identified Weissella alone, or in combination with other LAB, as the dominant bacterial genus in rye sourdough after 24 h fermentation which may include or not refreshments [31][32][33][34][35]. Indeed, the ecological fitness of sourdough microorganisms is largely dependent on the interplay between strain-specific traits and process conditions including temperature, pH, dough hydration, fermentation time, and type of flour [36,37].…”

Section: Discussionmentioning

confidence: 95%

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

Mancino

Carnevali

Terzi³

et al. 2023

Foods

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A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial community profile of sprouted rye flour. Doughs made with germinated rye displayed higher levels of Latilactobacillus curvatus, while native rye doughs were associated with higher proportions of Lactoplantibacillus plantarum. The oligosaccharide profile of rye doughs indicated a lower carbohydrate content in native doughs as compared to the sprouted counterparts. Mixed fermentation promoted a consistent decrease in both monosaccharides and low-polymerization degree (PD)-oligosaccharides, but not in high-PD carbohydrates. Untargeted metabolomic analysis showed that native and germinated rye doughs differed in the relative abundance of phenolic compounds, terpenoids, and phospholipids. Sourdough fermentation promoted the accumulation of terpenoids, phenolic compounds and proteinogenic and non-proteinogenic amino acids. Present findings offer an integrated perspective on rye dough as a multi-constituent system and on cereal-sourced bioactive compounds potentially affecting the functional properties of derived food products.

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“…In addition, two strains (13-1C2 and 6-1C2) showed the EPS production activity of 16 from 17 carbon sources, except starch and Rhamnose, respectively. The LAB's diversity has been emphasized by more than 54% of strains (17 out of 32) producing EPS from ten different carbon sources, suggesting that these strains have at least one gene required for EPS-forming (Ispirli et al, 2018). Furthermore, several studies have reported that the micro-flora of traditionally prepared sourdough usually consists of two to five strains that produce EPS (Tieking & Gänzle, 2005).…”

Section: Biochemical Characterization Of the Isolates Lab Strainsmentioning

confidence: 99%

The leavening Ability of many lactic acid bacteria Isolated from Spontaneous Sourdough

Fechtali¹,

REFFAI

Idbella

2023

Emir J Food Agric

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Sourdough technology has been used to make bread for thousands of years. While simple, it involves complex interactions that determine microbial communities. However, evidence for lactic acid bacteria-yeast interactions in sourdough is not yet sufficiently available. The interaction between lactic acid bacteria and yeast has been examined. This study aimed to isolate lactic acid bacteria in wheat sourdough and determine their functional properties, such as acidification kinetics, microbiological counts, exopolysaccharide (EPS) production, and leavening ability. The characterization of the isolates revealed the presence of 32 different strains. In addition, six strains with the best performance were chosen to be used as starters for monoculture and co-culture with baker’s yeast. The lowest PH values and the highest total titratable acidity (TTA) values were observed with co-cultures. The growth rate analysis showed a negative interaction, whereas the lactic acid bacteria population was affected by yeast, while the yeast population size was rarely impacted, regardless of the strain. We found promising results for lactic acid bacteria strains regarding fermentation ability, which showed a higher ability to raise dough in monoculture. Two strains (2-1C2 and 13-1S2) showed interesting technological potential due to exopolysaccharide production and could be used to raise the dough without adding baker’s yeast.

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Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics

Cited by 19 publications

References 35 publications

Sourdough Microbiome Comparison and Benefits

Sourdough Microbiome Comparison and Benefits

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

The leavening Ability of many lactic acid bacteria Isolated from Spontaneous Sourdough

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