101
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Mohd Roby BH, Muhialdin BJ, Abadl MMT, Mat Nor NA, Marzlan AA, Lim SAH, Mustapha NA, Meor Hussin AS. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture. J Food Sci 2020; 85:2286-2295. [PMID: 32691422 DOI: 10.1111/1750-3841.15302] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 03/15/2020] [Accepted: 04/30/2020] [Indexed: 12/20/2022]
Abstract
This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and sourdough starter without kombucha were identified using 1 H-NMR analysis with multivariate analysis. The physical properties, including loaf volume, specific loaf volume, firmness, and water activity were determined following standard methods. The shelf life and consumer acceptability of the bread were also being evaluated. The principal component analyses showed the presence of 15 metabolites in kombucha sourdough starter. The major compounds that contributed to the differences from sourdough starter without kombucha were alpha-aminobutyric acid, alanine, acetic acid, riboflavin, pyridoxine, anserine, tryptophan, gluconic acid, and trehalose. The encapsulated kombucha sourdough starter increased the loaf volume (976.7 ± 25.2 mL) and specific loaf volume (4.38 ± 0.12 mL/g) compared to yeast bread. Thus, significant (P < 0.05) reduction was observed in the crumb firmness (116.07 ± 6.28 g) compared to traditional sourdough bread and yeast bread. The encapsulated kombucha sourdough starter extended the shelf life of bread by 5 to 10 days at room temperature. The sourdough bread prepared using the encapsulated kombucha sourdough starter demonstrated significantly (P < 0.05) higher taste and overall acceptability scores compared to the other bread. The findings indicate that the encapsulated kombucha sourdough starter is promising to produce functional sourdough bread with extended shelf life and improved quality. PRACTICAL APPLICATION: Encapsulated kombucha sourdough starter culture that appropriately refreshed can be used primarily as a dough leavening agent in the bread industry without the addition of baker's yeast. This starter culture applied in sourdough bread production extended the shelf life and improved the biological function of sourdough bread.
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Affiliation(s)
- Bizura Hasida Mohd Roby
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia.,Malaysian Agricultural Research and Development Institute, Serdang, Selangor, 43400, Malaysia
| | - Belal J Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
| | - Muna Mahmood Taleb Abadl
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
| | - Nor Arifah Mat Nor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
| | - Anis Asyila Marzlan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
| | - Sarina Abdul Halim Lim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400, Malaysia
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102
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Comasio A, Verce M, Van Kerrebroeck S, De Vuyst L. Diverse Microbial Composition of Sourdoughs From Different Origins. Front Microbiol 2020; 11:1212. [PMID: 32760353 PMCID: PMC7374928 DOI: 10.3389/fmicb.2020.01212] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Accepted: 05/12/2020] [Indexed: 01/04/2023] Open
Abstract
Hundreds of sourdoughs have been investigated in the last decades. However, many studies used a culture-dependent and/or culture-independent microbiological approach [mainly based on denaturing gradient gel electrophoresis (DGGE) of PCR amplicons], seldomly combined with a metabolite target analysis, to characterize the microbial species communities of the sourdoughs examined. Moreover, attention was mainly paid on lactic acid bacteria (LAB) and yeast species. In the present study, distinct household-scale (including an artisan lambic brewery) and artisan bakery-scale backslopped sourdoughs (17 in total), obtained from different regions (Belgium, France, United Kingdom, and USA), were examined through a multiphasic approach, encompassing a culture-dependent analysis [targeting LAB, acetic acid bacteria (AAB), and yeasts], different culture-independent techniques [rRNA-PCR-DGGE, metagenetics, and metagenomics (four bakery sourdoughs)], and metabolite target analysis. It turned out that the microbial species diversity of the sourdoughs was influenced by the house microbiota of the producer. Further, when the producer made use of different flours, the sourdoughs harbored similar microbial communities, independent of the flour used. AAB were only present in the Belgian sourdoughs, which might again be related to the processing environment. Fructilactobacillus sanfranciscensis (formerly known as Lactobacillus sanfranciscensis) was the prevalent LAB species of the eight sourdoughs produced by two of the three bakeries of different countries analyzed. These sourdoughs were characterized by the presence of either Saccharomyces cerevisiae or Kazachstania humilis. Moreover, the presence of Fl. sanfranciscensis was positively correlated with the production of mannitol and negatively correlated with the presence of other LAB or AAB species. Sourdoughs produced in an artisan lambic brewery were characterized by the presence of the yeast species Dekkera anomala and Pichia membranifaciens. One household sourdough was characterized by the presence of uncommon species, such as Pediococcus parvulus and Pichia fermentans. Metagenomic sequencing allowed the detection of many more LAB and AAB species than the other methods applied, which opened new frontiers for the understanding of the microbial communities involved during sourdough production processes.
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Affiliation(s)
| | | | | | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
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103
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Boyaci‐Gunduz CP, Erten H. Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast 2020; 37:449-466. [DOI: 10.1002/yea.3500] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 12/12/2022] Open
Affiliation(s)
- Cennet Pelin Boyaci‐Gunduz
- Faculty of Agriculture, Food Engineering Department Cukurova University Adana Turkey
- Faculty of Engineering, Food Engineering Department Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Huseyin Erten
- Faculty of Agriculture, Food Engineering Department Cukurova University Adana Turkey
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104
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Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03535-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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105
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Fraberger V, Unger C, Kummer C, Domig KJ. Insights into microbial diversity of traditional Austrian sourdough. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109358] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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106
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Abedfar A, Abbaszadeh S, Hosseininezhad M, Taghdir M. RETRACTED: Physicochemical and biological characterization of the EPS produced by L. cidophilus isolated from rice bran sourdough. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109373] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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107
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Valerio F, Bavaro AR, Di Biase M, Lonigro SL, Logrieco AF, Lavermicocca P. Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum. Front Microbiol 2020; 11:967. [PMID: 32508785 PMCID: PMC7253592 DOI: 10.3389/fmicb.2020.00967] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 04/22/2020] [Indexed: 02/05/2023] Open
Abstract
Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. Results allowed to select 8 Weissella cibaria, 2 Weissella confusa, and 2 Leuconostoc spp. strains as EPS producers only in the presence of sucrose. A further screening in liquid medium enriched with sucrose (10%) (mMRS_S) indicated the W. cibaria strain C43-11 as the higher EPS producer. The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in ratio 1:1, in the presence or not of sucrose at 3% (w/w, LS weight), in comparison to Lactobacillus plantarum ITM21B, a strain not producing EPS in mMRS_S. Results indicated that the use of pseudocereals favored the EPS production. Formulations were optimized by modifying DY (500 or 250), sucrose concentration (3 or 6%) and flour ratio. LSs were characterized for the content of organic acids (lactic, acetic, phenyllactic, OH-phenyllactic), pH, TTA, EPS, viscosity, total protein degradation and protein pattern. The highest EPS production (20.79 g/kg) and viscosity (1168 mPa s) were obtained in LS (DY 250, sucrose 6%) based on quinoa flour and started with C43-11 strain. The LS was characterized by the presence of phenyllactic and OH-phenyllactic acids, protein degradation by 51.7% and proteins in the range 14-80 kDa. In these conditions, also strain ITM21B was able to produce EPS at level of 4.61 g/kg and to degrade proteins by 53.8% in LS based on wheat and quinoa flours (1:1) (DY250 and sucrose 3%). Therefore, results demonstrated that the use of selected conditions (flour type, DY, sucrose) can stimulate specific attributes of strains making them suitable for production of short fermented (15 h) LSs which can be used as bread improvers.
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Affiliation(s)
- Francesca Valerio
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
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108
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Ebrahimi M, Sadeghi A, Mortazavi SA. The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01571-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Purpose
The aim of the present study was to evaluate the antifungal activity, anti-aflatoxigenic capability, and technological functionality of the selected lactic acid bacteria (LAB) isolated from wheat sourdough.
Methods
The preselected LAB isolates were screened based on their antifungal activities and acidification capacities. Then, the antifungal compounds were identified using gas chromatography/mass spectrometry in the selected LAB culture filtrate obtained from its preparative thin-layer chromatography. The HPLC-based analysis was also used to investigate the anti-aflatoxigenic potentials of the selected LAB isolate. Finally, controlled sourdough (containing selected LAB isolate as starter culture) was used to produce loaf bread, and properties of the product were evaluated in terms of hardness, phytic acid content, overall acceptability, and surface moldiness.
Results
Molecular approaches led to the identification of Pediococcus pentosaceus as the selected LAB isolate. In vitro and in situ antifungal activities of the selected LAB against Aspergillus niger were verified. Antifungal metabolites of the LAB included fatty acid ester, hydroxylated fatty acid ester, an antimicrobial compound, and cyclic dipeptide. Potent anti-aflatoxigenic capabilities of the LAB isolate and cyclic dipeptide (which was identified in the antifungal fraction of the LAB) were also verified. To our best knowledge, the cyclic dipeptide detected in the present study has never been shown before to possess anti-aflatoxigenic effect. Furthermore, the results revealed that controlled sourdough improved the techno-functional properties of the produced loaf wheat bread.
Conclusion
Altogether, our findings indicate that the selected P. pentosaceus isolate exhibiting proper characteristics can be used as a bio-preservative and bio-improver in the processing of clean-label breads.
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109
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Nyyssölä A, Ellilä S, Nordlund E, Poutanen K. Reduction of FODMAP content by bioprocessing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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110
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Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109189] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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111
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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112
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Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. Food Microbiol 2020; 90:103491. [PMID: 32336362 DOI: 10.1016/j.fm.2020.103491] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 03/11/2020] [Accepted: 03/21/2020] [Indexed: 12/15/2022]
Abstract
The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated. According to the data collected, Pediococcus pentosaceus OA1 and S3N3 and Leuconostoc citreum PRO17 were selected based on the optimal acidification and growth performances and the intense proteolytic activity (increase of TFFA up to 80%) on whole wheat flour doughs. A relevant degradation of phytic acid (up to 58%) and the increase of phenols content and scavenging activity (4- and 2-folds, respectively) were also observed. The technological performances were compared to two representative Lactobacillus strains (Lactobacillus plantarum and Lactobacillus sanfranciscensis). The investigation of the robustness of the selected strains during the propagation (back-slopping procedure) showed their long-term dominance only when singly-inoculated; while Leuc. citreum PRO17 dominated the fermentation when the strains were co-inoculated. The sourdoughs obtained by the non-Lactobacillus selected strains (singly or pooled) were used for breadmaking. Selected sourdoughs allowed the production of breads characterized by in-vitro protein digestibility (IVPD) higher than that of breads obtained with Lactobacillus strains or baker's yeast. The aroma profile, estimated by GC/MS, was complex and characterized by high concentration of the typical compounds (hexanol, 3-methylbutanol and 2-pentylfuran) of sourdough bread.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100, Bolzano, Italy
| | - Carlo G Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
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113
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Weight-Reducing Effect of Lactobacillus plantarum ZJUFT17 Isolated from Sourdough Ecosystem. Nutrients 2020; 12:nu12040977. [PMID: 32244807 PMCID: PMC7230932 DOI: 10.3390/nu12040977] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 03/29/2020] [Accepted: 03/30/2020] [Indexed: 02/06/2023] Open
Abstract
Lactobacillus plantarum ZJUFT17 (T17) is a potential probiotic bacterium isolated from Chinese traditional sourdough. The purpose of this study was to investigate its weight-reducing effects in mice fed a high-fat diet (HFD) and further to elucidate possible mechanisms. Male C57BL/6J mice fed HFD were given T17 (2–4 × 108 cfu) intragastrically for 10 weeks. The results showed that the administration of T17 significantly suppressed HFD-induced body weight gain, alleviated HFD-induced increase in serum lipids and decreased energy intake. The serum levels of obesity-related metabolic signaling molecules, including insulin, adiponectin, lipopolysaccharide (LPS) and the cytokines interleukin (IL)-1β and tumor necrosis factor (TNF)-α, were markedly improved. The 16S rRNA gene sequencing revealed that T17 administration dramatically modulated the gut microbiota, suppressing pathogenic and pro-inflammatory microbes and stimulating the microbes favoring anti-obesity. The weight-reducing efficacy of T17 may be explained by its ability to ameliorate systemic inflammation and insulin resistance mediated by gut microbiota. This study revealed that T17 could ameliorate obesity and the concomitant metabolic syndrome in mice and that the lactic acid bacteria in the sourdough ecosystem may also possess anti-obesity/weight-reducing properties.
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114
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Franco W, Pérez-Díaz IM, Connelly L, Diaz JT. Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa ( Chenopodium Quinoa) Sourdough Fermentation. Foods 2020; 9:foods9030337. [PMID: 32183117 PMCID: PMC7142942 DOI: 10.3390/foods9030337] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/04/2020] [Accepted: 03/09/2020] [Indexed: 12/13/2022] Open
Abstract
Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement and titratable acidity. Changes in the microbiota were monitored by plating on deMann Rogosa and Sharp 5 agar (MRS5) and yeast and mold agar (YMA) plates and with metagenetic analysis. The ability to produce exopolysaccharides was screened in selected lactic acid bacteria (LAB) isolates. Production of organic acids in the spontaneous fermentation dropped the pH to 4.0 ± 0.3. The community of presumptive LAB reached 8.37 ± 0.01 log colony forming units (CFU)/mL by day 8 of back-slopped fermentations. The microbiota was composed of Lactobacillus, Enterococcus, Leuconostoc, Lactococcus, Pediococcus and Weissella. P. pentosaceous,L. citreum and W. cibaria were able to produce EPS in a starch-rich medium. P. pentosaceous showed higher exopolysaccharide yield, rapid acidifying kinetics and was able to drop the dough broth pH to values below 4.0 and a positive fermentation quotient after 24 h of incubation. Therefore, the bacterium might be a potential candidate for quinoa sourdough production.
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Affiliation(s)
- Wendy Franco
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820436, Chile
- Departamento Ciencias de la Salud, Carrera de Nutrición y Dietética. Facultad de Medicina, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820436, Chile
- Correspondence: ; Tel.: +56-966745883
| | - Ilenys M. Pérez-Díaz
- U.S. Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, NC 27695, USA;
| | - Lauren Connelly
- Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27696, USA; (L.C.); (J.T.D.)
| | - Joscelin T. Diaz
- Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27696, USA; (L.C.); (J.T.D.)
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115
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Xing X, Ma J, Fu Z, Zhao Y, Ai Z, Suo B. Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China. Food Res Int 2020; 133:109139. [PMID: 32466894 DOI: 10.1016/j.foodres.2020.109139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 02/29/2020] [Accepted: 02/29/2020] [Indexed: 12/23/2022]
Abstract
To elucidate the bacterial community composition of sourdoughs from different terrain conditions, thirty-two Chinese traditional sourdough samples were collected from three terrain conditions (mountain, plain and basin) in Henan Province. High-throughput sequencing and culture-dependent approaches were employed to identify the bacterial diversity of the sourdough samples. A total of two hundred and six isolates were characterized via 16S rRNA gene sequencing. Pediococcus pentosaceus was isolated from every sample and was the predominant species in the sourdough samples, accounting for 58% of the relative abundance. High-throughput sequencing revealed that the predominant genera (mainly Pediococcus) in the basin group were significantly different from those in the mountain and plain groups. The genus Lactobacillus was predominant in the plain and mountain sourdough samples. Pediococcus pentosaceus was the absolute dominant strain in the basin sourdough samples. Acetobacter, which was widely distributed only in mountain samples, was recognized as the representative genus of the mountain samples. Moreover, we first reported Gluconobacter oxydans in sourdough. This study provided insight into the bacterial diversity of sourdough from three terrain conditions (mountain, plain and basin) in Henan Province and could serve as a reference for the isolation of desired bacterial strains.
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Affiliation(s)
- Xiaolong Xing
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou 450002, China
| | - Jingyi Ma
- College of Information and Management Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhongjun Fu
- Maize Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China
| | - Yirui Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou 450002, China.
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China.
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116
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Väkeväinen K, Hernández J, Simontaival AI, Severiano-Pérez P, Díaz-Ruiz G, von Wright A, Wacher-Rodarte C, Plumed-Ferrer C. Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106907] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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117
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The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing. Food Chem 2020; 307:125529. [DOI: 10.1016/j.foodchem.2019.125529] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 02/06/2023]
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118
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Carbonetto B, Nidelet T, Guezenec S, Perez M, Segond D, Sicard D. Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough. Microorganisms 2020; 8:microorganisms8020240. [PMID: 32053958 PMCID: PMC7074792 DOI: 10.3390/microorganisms8020240] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/25/2020] [Accepted: 02/06/2020] [Indexed: 11/24/2022] Open
Abstract
Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species, Kazachstania humilis and Saccharomyces cerevisiae, and lactic acid bacteria isolated from sourdoughs has been analyzed. Population density analysis showed no evidence of positive interactions, but instead revealed neutral or negative asymmetric interaction outcomes. When in coculture, the yeasts´ population size decreased in the presence of LAB regardless of the strain, while the LAB´s population size was rarely influenced by the presence of yeasts. However, a higher maltose depletion was shown in maltose-negative K. humilis and maltose-positive obligately heterofermentative LAB cocultures compared to monocultures. In addition, tested pairs of obligately heterofermentative LAB and K. humilis strains leavened dough as much as couples of LAB and S. cerevisiae strains, while K. humilis strains never leavened dough as much as S. cerevisiae when in monoculture. Taken together, our results demonstrate that even if higher fermentation levels with increased maltose depletion were detected for K. humilis and obligately heterofermentative LAB pairs, these interactions cannot be ecologically classified as positive, leading us to rethink the established hypothesis of coexistence by facilitation in sourdoughs.
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Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. Microbiologyopen 2020; 9:e1009. [PMID: 32045510 PMCID: PMC7142371 DOI: 10.1002/mbo3.1009] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 02/05/2023] Open
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.
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Affiliation(s)
- Jakub Boreczek
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Dorota Litwinek
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Joanna Żylińska-Urban
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland.,Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland
| | - Dariusz Izak
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Jan Gawor
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Robert Gromadka
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Jacek Karol Bardowski
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
| | - Magdalena Kowalczyk
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
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120
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Menezes L, Sardaro MS, Duarte R, Mazzon R, Neviani E, Gatti M, De Dea Lindner J. Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil. Food Microbiol 2020; 85:103302. [DOI: 10.1016/j.fm.2019.103302] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 08/02/2019] [Accepted: 08/10/2019] [Indexed: 12/12/2022]
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121
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From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix. J 2020. [DOI: 10.3390/j3010003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and continuous interest in the scientific community, for the reason of its significance as a driver of innovation in the food and beverage sector. In this review paper, using sourdough as a model matrix, we provide some insights into the field, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryotic and eukaryotic microbial diversity associated with the sourdough ecosystems. The importance of this micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, we highlighted the increasing interest in microbial-based applications oriented toward biocontrol solution in the field of sourdough-based products (i.e., bread).
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122
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Verce M, De Vuyst L, Weckx S. Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species. Food Microbiol 2020; 89:103448. [PMID: 32138996 DOI: 10.1016/j.fm.2020.103448] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 12/12/2019] [Accepted: 01/26/2020] [Indexed: 11/28/2022]
Abstract
Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues, milk, and plant material fermentations, such as sourdough. A comparative genomics analysis of 28 L. fermentum strains enabled the investigation of the core and accessory genes of this species. The core protein phylogenomic tree of the strains examined, consisting of five clades, did not exhibit clear clustering of strains based on isolation source, suggesting a free-living lifestyle. Based on the presence/absence of orthogroups, the largest clade, containing most of the human-related strains, was separated from the rest. The extended core genome included genes necessary for the heterolactic fermentation. Many traits were found to be strain-dependent, for instance utilisation of xylose and arabinose. Compared to other strains, the genome of L. fermentum IMDO 130101, a candidate starter culture strain capable of dominating sourdough fermentations, contained unique genes related to the metabolism of starch degradation products, which could be advantageous for growth in sourdough matrices. This study explained the traits that were previously demonstrated for L. fermentum IMDO 130101 at the genetic level and provided future avenues of research regarding L. fermentum strains isolated from sourdough.
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Affiliation(s)
- Marko Verce
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
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123
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Reese AT, Madden AA, Joossens M, Lacaze G, Dunn RR. Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread. mSphere 2020; 5:e00950-19. [PMID: 31941818 PMCID: PMC6968659 DOI: 10.1128/msphere.00950-19] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 12/17/2019] [Indexed: 12/19/2022] Open
Abstract
Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers' hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers' skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods.IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers' jobs are reflected in their skin microbiome.
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Affiliation(s)
- Aspen T Reese
- Society of Fellows, Harvard University, Cambridge, Massachusetts, USA
| | - Anne A Madden
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA
| | - Marie Joossens
- Laboratory of Molecular Bacteriology, Rega Institute, Department of Microbiology and Immunology, KU Leuven, Leuven, Belgium
- VIB-KU Leuven Center for Microbiology, Leuven, Belgium
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Ghent, Belgium
| | - Guylaine Lacaze
- Puratos Center for Bread Flavour, Puratos Corporation, Vith, Belgium
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, USA
- Center for Macroecology, Evolution, and Climate, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
- German Centre for Integrative Biodiversity Research (iDiv), Leipzig, Germany
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124
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Bassi D, Orrù L, Cabanillas Vasquez J, Cocconcelli PS, Fontana C. Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage. Microorganisms 2020; 8:E93. [PMID: 32284502 PMCID: PMC7022331 DOI: 10.3390/microorganisms8010093] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 12/30/2019] [Accepted: 01/01/2020] [Indexed: 12/25/2022] Open
Abstract
Peruvian chicha de jora is one of the most ancient traditional beverages produced through maize fermentation, still popular to modern consumers, but less studied in terms of microbial compositions. In this work, the bacterial biodiversity of 27 chicha samples collected from 14 different "chicherias" in seven provinces of Peru was investigated by Next-Generation Sequencing (NGS). A large dissimilarity in chicha microbial composition was a direct consequence of ingredients, manufacturing processes and geographical influences. The core microbiome was represented by six main genera, belonging to Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB). Lactobacillus prevailed (more than 50% of sequences belong to this genus) followed by Weissella, Leuconostoc, Lactococcus and Streptococcus. Acetobacter was the only AAB genus identified in chicha. The occurrence of sequences associated to spoiling and pathogenic bacteria, such as Bacillus, Clostridium, and Enterobacteriaceae, was observed only in a few samples, validating the safety of this beverage. Predictive functional annotation of metagenomic sequences revealed that carbohydrate and amino acid metabolisms and coenzyme transport are the main KEGG categories associated to chicha fermentation pathways. The old recipes and traditional processing of each chicherias helps maintain native microorganisms as a resource of biodiversity with potential technological and health-beneficial properties.
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Affiliation(s)
- Daniela Bassi
- DISTAS, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy. Biotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, Italy; (D.B.); (P.S.C.)
| | - Luigi Orrù
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca per la Genomica Vegetale (CREA-GPG), 29017 Fiorenzuola d’Arda, Italy;
| | - Jeison Cabanillas Vasquez
- Universidad Católica Sedes Sapientia, Esquina Constelaciones y Sol de Oro S/N, Urbanización Sol de Oro, Cercado de Lima 15302, Peru;
| | - Pier Sandro Cocconcelli
- DISTAS, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy. Biotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, Italy; (D.B.); (P.S.C.)
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Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients 2019; 11:nu11122954. [PMID: 31817104 PMCID: PMC6950244 DOI: 10.3390/nu11122954] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 11/07/2019] [Accepted: 11/26/2019] [Indexed: 01/01/2023] Open
Abstract
As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker’s yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time.
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126
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Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage. FERMENTATION 2019. [DOI: 10.3390/fermentation5040097] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy). Bacterial and yeast isolates from sourdough were investigated by amplified ribosomal DNA restriction analysis (ARDRA) and restriction fragment length polymorphism (RFLP) analysis, respectively. The identification of the isolates was confirmed by sequencing bacterial 16S gene and yeast ITS1–5.8S–ITS2 rRNA gene amplicons. Microbiological analysis of all sourdough samples revealed that LAB and yeast counts ranged between 1.7 × 105 and 6.5 × 108 cfu/g, and 7.7 × 105 and 2.5 × 107 cfu/g, respectively. The molecular identification at species level revealed the occurrence of Lactobacillus plantarum as the dominant LAB and Saccharomyces cerevisiae as the dominant yeast species in all different sourdough samples. Then, the ability of all isolated strains to inhibit and/or reduce the growth of several selected fungi was valued through the overlay method. In light of their antifungal performances, ten LAB strains were inoculated, singularly and in combination, in subsequent bread-making trials. Overall, we confirmed the potential of LAB to extend the shelf life of bread through spoilage inhibition and, for the first time, we observed a synergistic effect due to the combination of several isolated LAB on the inhibition behavior against selected fungal spoilage strains. Our findings suggest the exploration of a LAB-based approach in order to extend the shelf life of bread, reducing, at the same time, the use of chemical agents for food preservation.
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127
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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. Int J Food Microbiol 2019; 316:108425. [PMID: 31715547 DOI: 10.1016/j.ijfoodmicro.2019.108425] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 09/19/2019] [Accepted: 11/03/2019] [Indexed: 11/24/2022]
Abstract
Chia, is a gluten-free, rich in proteins, oilseed that is "on trend" as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.
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128
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Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108394] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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129
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Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100443] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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130
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May A, Narayanan S, Alcock J, Varsani A, Maley C, Aktipis A. Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ 2019; 7:e7565. [PMID: 31534844 PMCID: PMC6730531 DOI: 10.7717/peerj.7565] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 07/29/2019] [Indexed: 01/02/2023] Open
Abstract
Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of a multispecies microbial ecosystem with complex interactions that are characterized by both cooperation and conflict. In kombucha, a complex community of bacteria and yeast initiates the fermentation of a starter tea (usually black or green tea with sugar), producing a biofilm that covers the liquid over several weeks. This happens through several fermentative phases that are characterized by cooperation and competition among the microbes within the kombucha solution. Yeast produce invertase as a public good that enables both yeast and bacteria to metabolize sugars. Bacteria produce a surface biofilm which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it. The ethanol and acid produced during the fermentative process (by yeast and bacteria, respectively) may also help to protect the system from invasion by microbial competitors from the environment. Thus, kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Further, it has the potential to be artificially selected to specialize it for particular human uses, including the development of antimicrobial ecosystems and novel materials. Finally, kombucha is easily-propagated, non-toxic, and inexpensive, making it an excellent system for scientific inquiry and citizen science.
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Affiliation(s)
- Alexander May
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Department of Psychology, Arizona State University, Tempe, AZ, USA
| | - Shrinath Narayanan
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Joe Alcock
- University of New Mexico, Albuquerque, NM, USA
| | - Arvind Varsani
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Structural Biology Research Unit, Department of Clinical Laboratory Sciences, University of Cape Town, Cape Town, South Africa
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
| | - Carlo Maley
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Athena Aktipis
- Department of Psychology, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
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131
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Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping. J Biosci Bioeng 2019; 128:170-176. [DOI: 10.1016/j.jbiosc.2019.02.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/22/2019] [Accepted: 02/12/2019] [Indexed: 12/20/2022]
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132
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Weckx S, Van Kerrebroeck S, De Vuyst L. Omics approaches to understand sourdough fermentation processes. Int J Food Microbiol 2019; 302:90-102. [DOI: 10.1016/j.ijfoodmicro.2018.05.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 05/12/2018] [Accepted: 05/28/2018] [Indexed: 12/31/2022]
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133
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Gänzle MG, Zheng J. Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality? Int J Food Microbiol 2019; 302:15-23. [DOI: 10.1016/j.ijfoodmicro.2018.08.019] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/11/2022]
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134
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Abbondio M, Palomba A, Tanca A, Fraumene C, Pagnozzi D, Serra M, Marongiu F, Laconi E, Uzzau S. Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread. Front Microbiol 2019; 10:1733. [PMID: 31417524 PMCID: PMC6682701 DOI: 10.3389/fmicb.2019.01733] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Accepted: 07/15/2019] [Indexed: 12/29/2022] Open
Abstract
Sourdough-leavened bread (SB) is acknowledged for its great variety of valuable effects on consumer's metabolism and health, including a low glycemic index and a reduced content of the possible carcinogen acrylamide. Here, we aimed to investigate how these effects influence the gut microbiota composition and functions. Therefore, we subjected rats to a diet supplemented with SB, baker's yeast leavened bread (BB), or unsupplemented diet (chow), and, after 4 weeks of treatment, their gut microbiota was analyzed using a metaproteogenomic approach. As a result, diet supplementation with SB led to a reduction of specific members of the intestinal microbiota previously associated to low protein diets, namely Alistipes and Mucispirillum, or known as intestinal pathobionts, i.e., Mycoplasma. Concerning functions, asparaginases expressed by Bacteroides were observed as more abundant in SB-fed rats, leading to hypothesize that in their colonic microbiota the enzyme substrate, asparagine, was available in higher amounts than in BB- and chow-fed rats. Another group of protein families, expressed by Clostridium, was detected as more abundant in animal fed SB-supplemented diet. Of these, manganese catalase, small acid-soluble proteins (SASP), Ser/Thr kinase PrkA, and V-ATPase proteolipid subunit have been all reported to take part in Clostridium sporulation, strongly suggesting that the diet supplementation with SB might promote environmental conditions inducing metabolic dormancy of Clostridium spp. within the gut microbiota. In conclusion, our data describe the effects of SB consumption on the intestinal microbiota taxonomy and functions in rats. Moreover, our results suggest that a metaproteogenomic approach can provide evidence of the interplay between metabolites deriving from bread digestion and microbial metabolism.
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Affiliation(s)
- Marcello Abbondio
- Department of Biomedical Sciences, University of Sassari, Sassari, Italy
| | - Antonio Palomba
- Porto Conte Ricerche, Science and Technology Park of Sardinia, Alghero, Italy
| | - Alessandro Tanca
- Porto Conte Ricerche, Science and Technology Park of Sardinia, Alghero, Italy
| | - Cristina Fraumene
- Porto Conte Ricerche, Science and Technology Park of Sardinia, Alghero, Italy
| | - Daniela Pagnozzi
- Porto Conte Ricerche, Science and Technology Park of Sardinia, Alghero, Italy
| | - Monica Serra
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | - Fabio Marongiu
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | - Ezio Laconi
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | - Sergio Uzzau
- Department of Biomedical Sciences, University of Sassari, Sassari, Italy.,Porto Conte Ricerche, Science and Technology Park of Sardinia, Alghero, Italy
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135
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Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread. J Appl Microbiol 2019; 127:778-793. [PMID: 31211891 DOI: 10.1111/jam.14349] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/27/2019] [Accepted: 06/04/2019] [Indexed: 12/13/2022]
Abstract
AIMS Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough cultures as the sole leaven in bread production. METHODS AND RESULTS An investigation of Australian sourdough starters found that they contained Saccharomyces cerevisiae and Kazachstania exigua yeasts. When these yeasts were inoculated alone to ferment wheat flour in an extended fermentation, the bread had a heterogeneous crumb structure, a deeper colour and a distinctive chemical aroma profile than those made with commercial baker's yeast. When bread was made combining these yeasts individually and in combinations with lactic acid bacteria also isolated from these sourdough starters, including Lactobacillus plantarum, L. brevis, L. rossiae, L. casei, the bread aroma profiles and crumb structure were more distinctive, with compounds associated with sour aromas produced, and preferred by sensory panels. CONCLUSIONS The use of defined mixed cultures as the leaven in bread making, by exploiting the microbial diversity of artisanal Australian starters, can produce bread with distinctive and attractive aromas. SIGNIFICANCE AND IMPACT OF THE STUDY Understanding and identifying the community ecosystems found in sourdough cultures and using them as the sole leaven in bread production provide novel insights into microbial interactions and how they affect food quality by removing the effects of commercial yeast strains.
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Affiliation(s)
- M Winters
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - D Panayotides
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - M Bayrak
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - G Rémont
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia.,AgroParisTech, Paris, France
| | - C G Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - D Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - B Le
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - Y Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - J Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - P Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
| | - K Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic, Australia
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136
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Siepmann FB, Sousa de Almeida B, Waszczynskyj N, Spier MR. Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.065] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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137
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Taylan O, Yilmaz MT, Dertli E. Partial characterization of a levan type exopolysaccharide (EPS) produced by Leuconostoc mesenteroides showing immunostimulatory and antioxidant activities. Int J Biol Macromol 2019; 136:436-444. [PMID: 31201910 DOI: 10.1016/j.ijbiomac.2019.06.078] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 05/14/2019] [Accepted: 06/11/2019] [Indexed: 02/04/2023]
Abstract
Leuconostoc mesenteroides S81 was isolated from traditional sourdough as an exopolysaccharide (EPS) producer strain. The monosaccharide composition of the EPS from strain S81 was characterized by HPLC analysis and only fructose was found in the repeating unit structure. The NMR spectroscopy analysis revealed that EPS was a levan type EPS as a β-(2 → 6)-linked fructan. The FTIR analysis further confirmed the presence of the furanoid rings in the EPS structure. The levan S81 showed high level of thermal stability determined by DSC and TGA analysis. The lyophilised levan S81 showed a sheet-like compact morphology and its aqueous solution formed spheroidal lumps with a compact structure detected by SEM and AFM analysis, respectively. Importantly the levan S81 showed a high level of immunomodulatory role, induced the anti-inflammatory cytokine IL-4, and exhibited a strong antioxidant capacity with EC50 value 1.7 mg mL-1 obtained by hydroxyl radical scavenging activity test under in vitro conditions. These findings reveal potential of levan S81 for technological purposes and as a potential natural immunomodulatory and antioxidant.
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Affiliation(s)
- Osman Taylan
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, Jeddah, Saudi Arabia
| | - Mustafa Tahsin Yilmaz
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, Jeddah, Saudi Arabia
| | - Enes Dertli
- Bayburt University, Faculty of Engineering, Department of Food Engineering, Bayburt, Turkey.
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138
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Zhang G, Tu J, Sadiq FA, Zhang W, Wang W. Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review. Compr Rev Food Sci Food Saf 2019; 18:1209-1226. [DOI: 10.1111/1541-4337.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/08/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Guohua Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Jian Tu
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | | | - Weizhen Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Wei Wang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
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139
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140
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Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries. J Biosci Bioeng 2019; 127:575-581. [DOI: 10.1016/j.jbiosc.2018.10.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/26/2018] [Accepted: 10/13/2018] [Indexed: 11/18/2022]
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141
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Urien C, Legrand J, Montalent P, Casaregola S, Sicard D. Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour. Front Microbiol 2019; 10:201. [PMID: 30833935 PMCID: PMC6387954 DOI: 10.3389/fmicb.2019.00201] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Accepted: 01/24/2019] [Indexed: 02/04/2023] Open
Abstract
Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Affiliation(s)
- Charlotte Urien
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Judith Legrand
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Pierre Montalent
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Serge Casaregola
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, Jouy-en-Josas, France
| | - Delphine Sicard
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France.,SPO, INRA, Montpellier SupAgro, Univ Montpellier, Montpellier, France
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142
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De Bellis P, Rizzello CG, Sisto A, Valerio F, Lonigro SL, Conte A, Lorusso V, Lavermicocca P. Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread. Foods 2019; 8:foods8020070. [PMID: 30781845 PMCID: PMC6406974 DOI: 10.3390/foods8020070] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/30/2019] [Accepted: 02/08/2019] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected strains to dominate the fermentation process, bacteria and yeasts were isolated from liquid sourdoughs and doughs, genetically characterized and identified. Both the selected strains were suitable for the production of bread, even if L. citreum C2.27 showed the highest leavening capacity and was able to dominate the dough microbiota. The effects of different salt concentrations on the selected strain performances were also investigated. The applicability of the developed protocol, adapted for the production of the typical Apulian bread, “puccia”, and the suitability of the strain L. citreum C2.27 were confirmed at pilot scale in an industrial bakery. The puccia bread, which was produced with the liquid sourdough fermented with L. citreum C2.27, without baker’s yeast and salt, was similar in appearance to the conventional product containing baker’s yeast and was judged positively by a sensory analysis.
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Affiliation(s)
- Palmira De Bellis
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy.
| | - Angelo Sisto
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Francesca Valerio
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Valeria Lorusso
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
| | - Paola Lavermicocca
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
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143
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Cubillos FA, Gibson B, Grijalva-Vallejos N, Krogerus K, Nikulin J. Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers. Yeast 2019; 36:383-398. [PMID: 30698853 DOI: 10.1002/yea.3380] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/21/2019] [Accepted: 01/21/2019] [Indexed: 12/29/2022] Open
Abstract
The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.
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Affiliation(s)
- Francisco A Cubillos
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Brian Gibson
- Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd, Espoo, Finland
| | - Nubia Grijalva-Vallejos
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, Valencia, Spain
| | - Kristoffer Krogerus
- Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd, Espoo, Finland.,Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Espoo, Finland
| | - Jarkko Nikulin
- Industrial Biotechnology and Food Solutions, VTT Technical Research Centre of Finland Ltd, Espoo, Finland.,Chemical Process Engineering, Faculty of Technology, University of Oulu, Oulu, Finland
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144
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The Foodborne Strain Lactobacillus fermentum MBC2 Triggers pept-1-Dependent Pro-Longevity Effects in Caenorhabditis elegans. Microorganisms 2019; 7:microorganisms7020045. [PMID: 30736484 PMCID: PMC6406943 DOI: 10.3390/microorganisms7020045] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 01/21/2019] [Accepted: 02/07/2019] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria (LAB) are involved in several food fermentations and many of them provide strain-specific health benefits. Herein, the probiotic potential of the foodborne strain Lactobacillus fermentum MBC2 was investigated through in vitro and in vivo approaches. Caenorhabditis elegans was used as an in vivo model to analyze pro-longevity and anti-aging effects. L. fermentum MBC2 showed a high gut colonization capability compared to E. coli OP50 (OP50) or L.rhamnosus GG (LGG). Moreover, analysis of pumping rate, lipofuscin accumulation, and body bending showed anti-aging effects in L. fermentum MBC2-fed worms. Studies on PEPT-1 mutants demonstrated that pept-1 gene was involved in the anti-aging processes mediated by this bacterial strain through DAF-16, whereas the oxidative stress protection was PEPT-1 independent. Moreover, analysis of acid tolerance, bile tolerance, and antibiotic susceptibility were evaluated. L. fermentum MBC2 exerted beneficial effects on nematode lifespan, influencing energy metabolism and oxidative stress resistance, resulted in being tolerant to acidic pH and able to adhere to Caco-2 cells. Overall, these findings provide new insight for application of this strain in the food industry as a newly isolated functional starter. Furthermore, these results will also shed light on C. elegans molecular players involved in host-microbe interactions.
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145
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146
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Sakandar HA, Hussain R, Kubow S, Sadiq FA, Huang W, Imran M. Sourdough bread: A contemporary cereal fermented product. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13883] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Hafiz Arbab Sakandar
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Raza Hussain
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | - Stan Kubow
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | | | - Weining Huang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Muhammad Imran
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
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147
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Li Y, Liu T, Zhao M, Zhong H, Luo W, Feng F. In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough. Appl Microbiol Biotechnol 2019; 103:1893-1903. [DOI: 10.1007/s00253-018-9554-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 11/20/2018] [Accepted: 12/06/2018] [Indexed: 12/17/2022]
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148
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Reale A, Di Renzo T, Preziuso M, Panfili G, Cipriano L, Messia MC. Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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149
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Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe. Int J Food Microbiol 2019; 289:77-87. [DOI: 10.1016/j.ijfoodmicro.2018.09.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 08/13/2018] [Accepted: 09/01/2018] [Indexed: 11/18/2022]
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150
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Janßen D, Ehrmann MA, Vogel RF. Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment. J Appl Microbiol 2018; 126:545-554. [PMID: 30383919 DOI: 10.1111/jam.14144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 10/18/2018] [Accepted: 10/20/2018] [Indexed: 11/30/2022]
Abstract
AIMS In a previous study, we used a 5-day fermenting sausage model to characterize assertiveness of Lactobacillus curvatus and Lactobacillus sakei starter strains towards employ autochthonous contaminants. In this work, we probed those findings and their transferability to real sausage fermentation including the drying process in an industrial ring trial experiment. METHODS AND RESULTS Raw fermented sausages ('salami') were produced with three L. curvatus and four L. sakei strains as starter cultures in cooperation with three manufacturers from Germany. We monitored pH, water activity and microbiota dynamics at strain level over a total fermentation and ripening time of 21 days by MALDI-TOF-MS identification of isolates. The principal behaviour of the strains in real sausage fermentations was the same as that one observed in the 5-day model system delineating single strain assertiveness of a bacteriocin producer from co-dominance of strains. CONCLUSIONS The water activity decrease, which is concomitant with the sausage ripening process has only limited impact on the assertiveness and survival of the starter strains. SIGNIFICANCE AND IMPACT OF THE STUDY Results of a 5-day model can provide insight in the assertiveness of a specific starter strain in sausage fermentation.
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Affiliation(s)
- D Janßen
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Freising, Germany
| | - M A Ehrmann
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Freising, Germany
| | - R F Vogel
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, Freising, Germany
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