Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Alfonzo, Antonio; Miceli, Claudia; Nasca, Anna; Franciosi, Elena; Ventimiglia, Giusi; Gerlando, Rosalia Di; Tuohy, Kieran; Francesca, Nicola; Moschetti, Giancarlo; Settanni, Luca

doi:10.1016/j.fm.2016.10.014

Cited by 57 publications

(42 citation statements)

References 51 publications

(61 reference statements)

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“…Interestingly, lactobacilli represented a minor fraction of the microbiota; however, members of the genus Lactobacillus represented more than 50% of the isolates. No strain of L. sanfranciscensis was detected in any of the samples, which corroborate the previous assumption that beetles and flies are likely sources of L. sanfranciscensis in flours as none of the grain samples in this study was stored under normal grain storage conditions (Alfonzo et al, 2017). Lactobacillus sanfranciscensis is not usually present in laboratory-based sourdoughs that are only made with flours, but it has proven to be a rapidly established and stable organism of de novo sourdoughs, which include flowers, fruits, berries, and mother of vinegar as ingredients.…”

Section: Prevalence Of L Sanfranciscensis In Sourdoughsupporting

confidence: 91%

“…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., ). Several endogenous factors of cereals used for fermentation also affect the microbiota of sourdoughs (for example, nitrogen sources, carbohydrates, minerals, and lipids) and enzymatic activities (for example, proteases and amylases; De Vuyst & Neysens, ).…”

Section: Factors Shaping the Microbiota Of Sourdoughsmentioning

confidence: 99%

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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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Section: Prevalence Of L Sanfranciscensis In Sourdoughsupporting

confidence: 91%

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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“…Cell suspensions were plated and incubated as reported by Alfonzo et al . (, ) for the detection of total mesophilic count (TMC), lactic acid bacteria (LAB) and yeasts plate counts were performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

Gaglio

Guarcello

Venturella

et al. 2018

Int J of Food Sci Tech

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Pleurotus eryngii (DC.) Qu el. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g À1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, riboflavin and pantothenic acid than control breads and, mostly importantly, supplied biotin, cobalamin and cholecalciferol generally absent in wheat bread. P. eryngii can be cultivated on food residues. Thus, its inclusion in functional bread production represents an optimal strategy for the valorisation of food processing by-products. Keywords B group vitamins, biological fermentation, edible and medicinal mushroom powder, food by-products, functional bread, yeasts. Functional breads produced with Pleurotus eryngii R. Gaglio et al. Functional breads produced with Pleurotus eryngii R. Gaglio et al.

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“…It is notable that most reports wherein LAB were measured on plants were focused on the subsequent fermentation processes (e.g. Di Cagno et al ., ; Di Cagno et al ., ,b; Lee et al ., ; Visintin et al ., ; Alfonzo et al ., ) (Tables and ). By comparison, recent studies of plant microbiomes have concluded that LAB are typically rare members of the above‐ and below‐ground plant microbial communities (Delmotte et al ., ; Knief et al ., ; Bulgarelli et al ., ; Zarraonaindia et al ., ; Mendes et al ., ).…”

Section: Lab Abundance On Plantsmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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Summary Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of LAB found on plant tissues prior to the start of those fermentations are not well understood. When measured, these bacteria have been recovered from the aerial surfaces of plants in a range from <10 CFU g−1 to over 108.5 CFU g−1 of plant tissue and in lower quantities from the soil and rhizosphere. Plant‐associated LAB include well‐known generalist taxa such as Lactobacillus plantarum and Leuconostoc mesenteroides, which are essential for numerous food and beverage fermentations. Other plant‐associated LAB encompass specialist taxa such as Lactobacillus florum and Fructobacillus, many of which were discovered relatively recently and their significance on plants and in foods is not yet recognized. LAB recovered from plants possess the capacity to consume plant sugars, detoxify phenolic compounds and tolerate the numerous biotic and abiotic stresses common to plant surfaces. Although most generalist and some specialist LAB grow rapidly in food and beverages fermentations and can cause spoilage of fresh and fermented fruits and vegetables, the importance of living plants as habitats for these bacteria and LAB contributions to plant microbiomes remain to be shown.

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Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Cited by 57 publications

References 51 publications

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

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

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

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