Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Lhomme, Emilie; Lattanzi, Anna; Dousset, Xavier; Minervini, Fabio; Angelis, Maria De; Guylaine, Lacaze; Onno, Bernard; Gobbetti, Marco

doi:10.1016/j.ijfoodmicro.2015.09.015

Cited by 110 publications

(86 citation statements)

References 57 publications

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“…However, an appropriate fermentation temperature in connection with slow acidification allowed L. sanfranciscensis to grow during certain laboratory teff fermentations. In the past, the growth of L. sanfranciscensis was associated with wheat sourdoughs produced under certain conditions of temperature and pH (Hammes et al., ), explaining its wide occurrence in Chinese, French, Greek, Italian, and San Francisco wheat sourdoughs (De Vuyst et al., ; Kitahara, Sakata, & Benno, ; Kline & Sugihara, ; Lattanzi et al., ; Lhomme, Orain, Courcoux, Onno, & Dousset, ; Lhomme et al., ; Liu et al., ; Minervini et al., ; Zhang et al., ). Yet, it has been isolated from rye sourdoughs (Kitahara et al., ; Spicher, ; Spicher & Lönner, ; Spicher & Schröder, ) and spelt sourdoughs (Scheirlinck et al., , ) too.…”

Section: Discussionmentioning

confidence: 99%

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Harth

Kerrebroeck

Vuyst

2018

Food Science & Nutrition

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Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour‐native starter culture‐initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough productions were characterized by different lactic acid bacteria (LAB) and yeast species, but were both characterized by a pH below 4.0 after five backslopping steps. The sourdough‐associated Lactobacillus sanfranciscensis was isolated for the first time from backslopped spontaneous teff sourdoughs. The autochthonous strain L. sanfranciscensis IMDO 150101 was tested as starter culture during laboratory teff sourdough fermentations. Its prevalence could be related to the process conditions applied, in particular the ambient temperature (below 30°C). Breads made with 20% teff sourdough (on flour basis) displayed interesting features compared with all‐wheat‐based reference breads. Teff sourdoughs were characterized as to their pH evolution, microbial community dynamics, and microbial species composition. Representative strains of the LAB species isolated from these sourdoughs, in particular L. sanfranciscensis, may be selected as starter cultures for the production of stable teff sourdoughs and flavorful breads, provided they are adapted to the environmental conditions applied.

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Section: Discussionmentioning

confidence: 99%

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Harth

Kerrebroeck

Vuyst

2018

Food Science & Nutrition

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“…bulderi are less frequently detected as dominant species in sourdough. These species have been found in North American and European sourdoughs (Lhomme et al, ; Lhomme et al, ; De Vuyst et al, but see also http://robdunnlab.com/projects/sourdough/map/ and https://www6.inra.fr/bakery_eng/). In addition, K .…”

Section: Yeast Diversity In the Bread‐making Processmentioning

confidence: 98%

“…Yeast species diversity in sourdough has been well described in Italy, Belgium, and France (Figures 2 and 3, Table S1). We analysed the data obtained for 97 wheat sourdoughs (including possibly also other cereals) described individually (Almeida & Pais, 1996;Corsetti et al, 2001;Decimo, Quattrini, Ricci, Fortina, & Express, 2017;Desiye & Abegaz, 2013;Foschino, Gallina, Andrighetto, Rossetti, & Galli, 2004;Gabriel, Lefebvre, Vayssier, & Faucher, 1999;Garofalo, Silvestri, Aquilanti, & Clementi, 2008;Infantes & Schmidt, 1992;Lacumin et al, 2009;Lattanzi et al, 2013;Lhomme et al, 2015;Lhomme et al, 2016;Mäntynen et al, 1999;Minervini et al, 2015;Obiri-Danso, 1994;Osimani et al, 2009;Pulvirenti, Caggia, Restuccia, Gullo, & Giudici, 2001;Saeed Anjum, Zahoor, Nawaz, & Sajjad-Ur-Rehman, 2009;Salovaara & Savolainen, 1984;Scheirlinck et al, 2007;Spicher & Schröder, 1978;Succi et al 2003;Vrancken et al, 2010;Valmorri, Tofalo, Settanni, Corsetti, & Suzzi, 2010;Zhang et al, 2015;Zhang et al, 2011). S. cerevisiae was found to be present, but not necessarily dominant, in almost 80% of the sourdoughs ( Figure 3).…”

Section: The Sourdough Microbial Communitymentioning

confidence: 99%

Bakery yeasts, a new model for studies in ecology and evolution

Carbonetto

Ramsayer

Nidelet

et al. 2018

Yeast

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Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery-associated yeasts have only recently attracted the attention of researchers outside of the bread industry. More than 30 yeast species are involved in bread making, and significant progress has been achieved in describing these species. Here, we present a review of bread-making processes and history, and we describe the diversity of yeast species and the genetic diversity of Saccharomyces cerevisiae isolated from bakeries. We then describe the metabolic functioning and diversity of these yeasts and their relevance to improvements in bread quality. Finally, we examine yeast and bacterial interactions in sourdoughs. The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes. Studying these yeasts can contribute much to our fundamental understanding of speciation, evolutionary dynamics, and community assembly, and this knowledge could ultimately be used to adjust, modify, and improve the production of bread and the conservation of microbial diversity.

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“…In many cases, the study of food microbiota highlighted possible relationships between microbial community structure/dynamics and physicochemical parameters, such as pH, water activity (a w ), salt concentration and temperature (Bessmeltseva et al ., 2014; Wolfe et al ., 2014; Lhomme et al ., 2015a,b; Minervini et al ., 2015; De Filippis et al ., 2016a). In other studies, the microbiota was related to raw material origin (Bokulich et al ., 2014a; Rizzello et al ., 2015) or quality (Dolci et al ., 2014; O'Sullivan et al ., 2015; Alessandria et al ., 2016), as well as to development of flavour‐impact compounds (De Pasquale et al ., 2014a, 2016; De Filippis et al ., 2016a).…”

Section: Monitoring Microbes In Food Fermentationsmentioning

confidence: 99%

Metagenomics insights into food fermentations

Filippis

Parente

2016

Microbial Biotechnology

202

117

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SummaryThis review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High‐throughput sequencing (HTS) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food fermentative processes. Phylobiomics was the most explored application in the past decade. Metagenomics and metatranscriptomics, although still underexploited, promise to uncover the functionality of complex microbial consortia. The new knowledge acquired will help to understand how to make a profitable use of microbial genetic resources and modulate key activities of beneficial microbes in order to ensure process efficiency, product quality and safety.

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Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Cited by 110 publications

References 57 publications

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Bakery yeasts, a new model for studies in ecology and evolution

Metagenomics insights into food fermentations

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