201
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Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. Food Chem 2017; 237:159-168. [PMID: 28763982 DOI: 10.1016/j.foodchem.2017.05.089] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 04/26/2017] [Accepted: 05/17/2017] [Indexed: 01/16/2023]
Abstract
This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine γ-lyase. The concentration of free amino acids (FAA) in the sourdoughs containing CFEs was higher than the control sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF sourdough. Breads produced with CFEs were characterized by higher specific volume than the control. The use of CFEs impacted on the profile of volatile organic compounds. Overall, positive correlations were found between some key-aroma compounds and enzyme activities/precursor FAA. The SF bread, characterized by highest level of alcohols, received the highest score for aroma and sweetness in the sensory analysis.
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202
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Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R. How to improve the gluten-free diet: The state of the art from a food science perspective. Food Res Int 2017; 110:22-32. [PMID: 30029702 DOI: 10.1016/j.foodres.2017.04.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 04/07/2017] [Accepted: 04/10/2017] [Indexed: 12/19/2022]
Abstract
The celiac disease is the most common food intolerance and its prevalence is increasing. Consequently, use of gluten-free diet has expanded, notwithstanding consumption as therapy for other gluten-related disorders or by wellbeing people without any medical prescription. Even the therapeutic efficiency has undoubtedly proven, several drawbacks mainly regarding the compliance, nutritional deficits and related diseases, and the alteration of the intestinal microbiota have described in the literature. Food science has been considered as one of the primary area of intervention to limit or eliminate such drawbacks. Efforts have approached shelf life, rheology and palatability aspects but more recently have mainly focused to improve the nutritional features of the gluten-free diet, and to propose dietary alternatives. The sourdough fermentation has shown the most promising results, also including a biotechnology strategy that has allowed the complete degradation of gluten prior to consumption.
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Affiliation(s)
- Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, Bozen, Italy.
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | | | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bozen, Bozen, Italy
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203
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Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads. Sci Rep 2017; 7:624. [PMID: 28373683 PMCID: PMC5428705 DOI: 10.1038/s41598-017-00549-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Accepted: 03/08/2017] [Indexed: 11/08/2022] Open
Abstract
No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reached at the end of fermentation, and be indirectly detectable in baked breads. A Quantitative PCR (qPCR) method was developed to discriminate between breads made with and without sourdoughs. Universal primers targeting an approximately 178-bp fragment of the 16S rRNA-encoding gene of lactic acid bacteria were designed, covering the known diversity of sourdough lactic acid bacteria and excluding commonly encountered flour bacterial contaminants. A total of 191 breads either made with traditional type I and dried sourdough and baker's yeast, or by a chemical leavening method were shown to be accurately discriminated by means of qPCR. Discriminating values of gene copy number were only weakly correlated with pH values, and with lactate and acetate concentration, thus questioning the validity of these latter indirect indices. The use of sourdough has to be guaranteed to meet both bakery and consumer expectations, and to fulfil legal requirements; our work presents a reliable authentication method providing a suitable tool to satisfy such requirements.
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204
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The microbiota of marketed processed edible insects as revealed by high-throughput sequencing. Food Microbiol 2017; 62:15-22. [DOI: 10.1016/j.fm.2016.09.012] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 09/15/2016] [Accepted: 09/15/2016] [Indexed: 01/31/2023]
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205
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Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation. Food Microbiol 2017; 62:256-269. [DOI: 10.1016/j.fm.2016.10.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 10/03/2016] [Accepted: 10/07/2016] [Indexed: 10/20/2022]
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206
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Palla M, Cristani C, Giovannetti M, Agnolucci M. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods. Int J Food Microbiol 2017; 250:19-26. [PMID: 28364622 DOI: 10.1016/j.ijfoodmicro.2017.03.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 03/21/2017] [Accepted: 03/22/2017] [Indexed: 10/19/2022]
Abstract
Sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid bacteria (LAB) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. A wide regional variety of traditional sourdough breads, over 200 types, has been recorded in Italy, including special types selected as worthy of either Protected Geographical Indication (PGI) or Protected Designation of Origin (PDO), whose sourdough microbiota has been functionally and molecularly characterized. As, due to the very recent designation, the microbiota of Tuscan bread sourdough has not been investigated so far, the aim of the present work was to isolate and characterize the species composition of LAB and yeasts of PDO Tuscan bread sourdough by culture-independent and dependent methods. A total of 130 yeasts from WLN medium and 193 LAB from both mMRS and SDB media were isolated and maintained to constitute the germplasm bank of PDO Tuscan bread. Ninety six LAB from mMRS medium and 68 yeasts from WLN medium were randomly selected and molecularly identified by ARDRA (Amplified Ribosomal DNA Restriction Analysis) and PCR-RFLP analysis of the ITS region, respectively, and sequencing. The yeast identity was confirmed by 26S D1/D2 sequencing. All bacterial isolates showed 99% identity with Lactobacillus sanfranciscensis, 65 yeast isolates were identified as Candida milleri, and 3 as Saccharomyces cerevisiae. Molecular characterization of PDO Tuscan bread sourdough by PCR-DGGE confirmed such data. The distinctive tripartite species association, detected as the microbiota characterizing the sourdough used to produce PDO Tuscan bread, encompassed a large number of L. sanfranciscensis and C. milleri strains, along with a few of S. cerevisiae. The relative composition and specific physiological characteristics of such microbiota could potentially affect the nutritional features of PDO Tuscan bread, as suggested by the qualitative functional characterization of the isolates. Investigations on the differential functional traits of such LAB and yeast isolates could lead to the selection of the most effective single strains and of the best performing strain combinations to be used as starters for the production of baked goods.
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Affiliation(s)
- Michela Palla
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Caterina Cristani
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Manuela Giovannetti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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207
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Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. Int J Food Microbiol 2017; 248:10-21. [PMID: 28242419 DOI: 10.1016/j.ijfoodmicro.2017.02.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/28/2016] [Accepted: 02/18/2017] [Indexed: 10/20/2022]
Abstract
The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs. Yeasts were in very low cell density until the second backslopping and were not anymore found after this time by plate count or pyrosequencing analysis. Among the lactic acid bacteria isolates, Pediococcus pentosaceus, Leuconostoc mesenteroides and Weissella koreensis had the highest frequency of occurrence in both the sourdoughs. Lactobacillus sakei was the only lactobacillus isolated from the first to the last propagation day in Fi sourdough. According to microbiological and acidification properties, the maturity of the sourdoughs was reached after 5days. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Fi sourdoughs, including acidification and phenolic compounds. Moreover, proteolysis in Fi sourdough was more intense compared to Ita. The microbial dynamic of the faba bean sourdoughs showed some differences with the most studied cereal sourdoughs.
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Affiliation(s)
- Rossana Coda
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Maryam Kianjam
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Erica Pontonio
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy
| | - Michela Verni
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy
| | - Kati Katina
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Carlo Giuseppe Rizzello
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
| | - Marco Gobbetti
- Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy
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208
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Akinola SA, Badejo AA, Osundahunsi OF, Edema MO. Effect of preprocessing techniques on pearl millet flour and changes in technological properties. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13363] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Stephen A. Akinola
- Department of Food Science and Technology; Federal University of Technology; P.M.B. 704 Akure Nigeria
| | - Adebanjo A. Badejo
- Department of Food Science and Technology; Federal University of Technology; P.M.B. 704 Akure Nigeria
- Department of Agricultural Biotechnology; Assam Agricultural University; Jorhat 785013 India
| | | | - Mojisola O. Edema
- Department of Food Science and Technology; Federal University of Technology; P.M.B. 704 Akure Nigeria
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209
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Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches. PLoS One 2017; 12:e0169441. [PMID: 28060932 PMCID: PMC5218481 DOI: 10.1371/journal.pone.0169441] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2016] [Accepted: 12/17/2016] [Indexed: 11/20/2022] Open
Abstract
Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener in foods. Many heterofermentative lactic acid bacteria synthesize mannitol when an alternative electron acceptor such as fructose is present in the medium. In previous work, we reported the ability of Lactobacillus reuteri CRL 1101 to efficiently produce mannitol from sugarcane molasses as carbon source at constant pH of 5.0; the activity of the enzyme mannitol 2-dehydrogenase (MDH) responsible for the fructose conversion into mannitol being highest during the log cell growth phase. Here, a detailed assessment of the MDH activity and relative expression of the mdh gene during the growth of L. reuteri CRL 1101 in the presence of fructose is presented. It was observed that MDH was markedly induced by the presence of fructose. A direct correlation between the maximum MDH enzyme activity and a high level of mdh transcript expression during the log-phase of cells grown in a fructose-containing chemically defined medium was detected. Furthermore, two proteomic approaches (2DE and shotgun proteomics) applied in this study confirmed the inducible expression of MDH in L. reuteri. A global study of the effect of fructose on activity, mdh gene, and protein expressions of MDH in L. reuteri is thus for the first time presented. This work represents a deep insight into the polyol formation by a Lactobacillus strain with biotechnological potential in the nutraceutics and pharmaceutical areas.
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210
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211
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Microbial Ecology and Process Technology of Sourdough Fermentation. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:49-160. [PMID: 28732554 DOI: 10.1016/bs.aambs.2017.02.003] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.
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212
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Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. Appl Environ Microbiol 2016; 83:AEM.02398-16. [PMID: 27793826 DOI: 10.1128/aem.02398-16] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 10/21/2016] [Indexed: 11/20/2022] Open
Abstract
The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, high-throughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process. IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.
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213
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Van Kerrebroeck S, Bastos FCC, Harth H, De Vuyst L. A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics. Int J Food Microbiol 2016; 239:54-64. [DOI: 10.1016/j.ijfoodmicro.2016.07.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 06/09/2016] [Accepted: 07/11/2016] [Indexed: 11/24/2022]
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214
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Yeast diversity of sourdoughs and associated metabolic properties and functionalities. Int J Food Microbiol 2016; 239:26-34. [DOI: 10.1016/j.ijfoodmicro.2016.07.018] [Citation(s) in RCA: 145] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 06/09/2016] [Accepted: 07/11/2016] [Indexed: 12/30/2022]
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215
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Alfonzo A, Urso V, Corona O, Francesca N, Amato G, Settanni L, Di Miceli G. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria. Int J Food Microbiol 2016; 239:65-78. [DOI: 10.1016/j.ijfoodmicro.2016.06.027] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 05/13/2016] [Accepted: 06/22/2016] [Indexed: 11/25/2022]
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216
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Minervini F, Celano G, Lattanzi A, De Angelis M, Gobbetti M. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough. Food Microbiol 2016; 60:112-23. [DOI: 10.1016/j.fm.2016.05.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 12/23/2015] [Accepted: 05/10/2016] [Indexed: 10/21/2022]
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217
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Gobbetti M, Minervini F, Pontonio E, Di Cagno R, De Angelis M. Drivers for the establishment and composition of the sourdough lactic acid bacteria biota. Int J Food Microbiol 2016; 239:3-18. [DOI: 10.1016/j.ijfoodmicro.2016.05.022] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 05/11/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
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218
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Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods. Int J Food Microbiol 2016; 239:44-53. [DOI: 10.1016/j.ijfoodmicro.2016.07.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 05/16/2016] [Accepted: 07/09/2016] [Indexed: 02/07/2023]
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219
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Jacques N, Sarilar V, Urien C, Lopes MR, Morais CG, Uetanabaro APT, Tinsley CR, Rosa CA, Sicard D, Casaregola S. Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp. nov., Kazachstania
serrabonitensis sp. nov. and Kazachstania australis sp. nov. Reassignment of Candida humilis to Kazachstania humilis f.a. comb. nov. and Candida pseudohumilis to Kazachstania pseudohumilis f.a. comb. nov. Int J Syst Evol Microbiol 2016; 66:5192-5200. [DOI: 10.1099/ijsem.0.001495] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Noémie Jacques
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Véronique Sarilar
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Charlotte Urien
- Génétique Quantitative et Evolution-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, 91190 Gif-sur-Yvette, France
| | - Mariana R. Lopes
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG 31270-901, Brazil
| | - Camila G. Morais
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG 31270-901, Brazil
| | - Ana Paula T. Uetanabaro
- Departamento de Ciências Biológicas e Agroindústria, Universidade Estadual Santa Cruz, Ilhéus, BA 45662-900, Brazil
| | - Colin R. Tinsley
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350 Jouy-en-Josas, France
| | - Carlos A. Rosa
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, MG 31270-901, Brazil
| | - Delphine Sicard
- Sciences pour l’œnologie, INRA, Supagro, 34060 Montpellier, France
| | - Serge Casaregola
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350 Jouy-en-Josas, France
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220
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Gänzle M, Ripari V. Composition and function of sourdough microbiota: From ecological theory to bread quality. Int J Food Microbiol 2016; 239:19-25. [DOI: 10.1016/j.ijfoodmicro.2016.05.004] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 04/29/2016] [Accepted: 05/03/2016] [Indexed: 11/30/2022]
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221
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Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods. Int J Food Microbiol 2016; 239:35-43. [DOI: 10.1016/j.ijfoodmicro.2016.07.034] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 07/25/2016] [Accepted: 07/27/2016] [Indexed: 11/21/2022]
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222
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Celano G, De Angelis M, Minervini F, Gobbetti M. Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles. Front Microbiol 2016; 7:1770. [PMID: 27877165 PMCID: PMC5099235 DOI: 10.3389/fmicb.2016.01770] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Accepted: 10/21/2016] [Indexed: 11/21/2022] Open
Abstract
This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy), so that eight different microbial assemblies were obtained. Two non-inoculated controls were prepared, one of which (C-IF) using irradiated flour and the other (C) using non-irradiated flour. As shown by plate counts, irradiation of flour caused total inactivation of yeasts and a decrease of all the other microbial populations. However, acidification occurred also in the dough C-IF, due to metabolic activity of P. pentosaceus that had survived irradiation. After six fermentations, P. pentosaceus was the dominant lactic acid bacterium species in all the sourdoughs produced with irradiated flour (IF). Yet, IF-based sourdoughs broadly differed from each other in terms of strains of P. pentosaceus, probably due to the different microorganisms initially inoculated. Quantitative and qualitative differences of free amino acids concentration were found among the sourdoughs, possibly because of different microbial communities. In addition, as shown by culture-independent analysis (16S metagenetics), irradiation of flour lowered and modified microbial diversity of sourdough ecosystem.
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Affiliation(s)
- Giuseppe Celano
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro Bari, Italy
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro Bari, Italy
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro Bari, Italy
| | - Marco Gobbetti
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro Bari, Italy
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223
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Jouhten P, Ponomarova O, Gonzalez R, Patil KR. Saccharomyces cerevisiae metabolism in ecological context. FEMS Yeast Res 2016; 16:fow080. [PMID: 27634775 PMCID: PMC5050001 DOI: 10.1093/femsyr/fow080] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 08/16/2016] [Accepted: 09/12/2016] [Indexed: 12/11/2022] Open
Abstract
The architecture and regulation of Saccharomyces cerevisiae metabolic network are among the best studied owing to its widespread use in both basic research and industry. Yet, several recent studies have revealed notable limitations in explaining genotype-metabolic phenotype relations in this yeast, especially when concerning multiple genetic/environmental perturbations. Apparently unexpected genotype-phenotype relations may originate in the evolutionarily shaped cellular operating principles being hidden in common laboratory conditions. Predecessors of laboratory S. cerevisiae strains, the wild and the domesticated yeasts, have been evolutionarily shaped by highly variable environments, very distinct from laboratory conditions, and most interestingly by social life within microbial communities. Here we present a brief review of the genotypic and phenotypic peculiarities of S. cerevisiae in the context of its social lifestyle beyond laboratory environments. Accounting for this ecological context and the origin of the laboratory strains in experimental design and data analysis would be essential in improving the understanding of genotype-environment-phenotype relationships.
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Affiliation(s)
- Paula Jouhten
- Structural and Computational Biology, European Molecular Biology Laboratory, Meyerhofstrasse 1, Heidelberg, DE 69117, Germany
| | - Olga Ponomarova
- Structural and Computational Biology, European Molecular Biology Laboratory, Meyerhofstrasse 1, Heidelberg, DE 69117, Germany
| | - Ramon Gonzalez
- Department of Microbiologia, Instituto de Fermentaciones Industriales (CSIC), C. Juan de la Cierva 3, Madrid, ES 28006, Spain
| | - Kiran R Patil
- Structural and Computational Biology, European Molecular Biology Laboratory, Meyerhofstrasse 1, Heidelberg, DE 69117, Germany
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224
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Aslankoohi E, Herrera-Malaver B, Rezaei MN, Steensels J, Courtin CM, Verstrepen KJ. Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. PLoS One 2016; 11:e0165126. [PMID: 27776154 PMCID: PMC5077118 DOI: 10.1371/journal.pone.0165126] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Accepted: 10/06/2016] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.
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Affiliation(s)
- Elham Aslankoohi
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Beatriz Herrera-Malaver
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Mohammad Naser Rezaei
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan Steensels
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- * E-mail: (KV); (CC)
| | - Kevin J. Verstrepen
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
- * E-mail: (KV); (CC)
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225
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Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. Food Microbiol 2016; 59:43-56. [DOI: 10.1016/j.fm.2016.05.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 03/29/2016] [Accepted: 05/10/2016] [Indexed: 11/20/2022]
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226
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Benítez-Cabello A, Bautista-Gallego J, Garrido-Fernández A, Rantsiou K, Cocolin L, Jiménez-Díaz R, Arroyo-López FN. RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations. Front Microbiol 2016; 7:1291. [PMID: 27582739 PMCID: PMC4987347 DOI: 10.3389/fmicb.2016.01291] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Accepted: 08/05/2016] [Indexed: 12/19/2022] Open
Abstract
This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15, and 90 fermentation days were analyzed by a culture-independent approach to determine viable cells by reverse transcription of RNA and further PCR-DGGE analysis, detecting at least 7 different species. Vibrio vulnificus, Lactobacillus plantarum group, and Lactobacillus parafarraginis were present in samples from both cultivars; Lactobacillus sanfranciscensis and Halolactobacillus halophilus were detected only in Gordal samples, while Staphylococcus sp. was exclusively found at the onset of Manzanilla fermentations. Physicochemical data showed a typical fermentation profile while scanning electron microscopy confirmed the in situ biofilm formation on the olive epidermis. Different Bacillus, Staphylococcus, and Enterococcus species, not detected during the fermentation process, were also found in the solid marine salt used by the industry for preparation of brines. Elucidation of these non-lactic acid bacteria species role during fermentation is then an appealingly challenge, particularly regarding safety issues.
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Affiliation(s)
- Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Joaquín Bautista-Gallego
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino Torino, Italy
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Kalliopi Rantsiou
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino Torino, Italy
| | - Luca Cocolin
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino Torino, Italy
| | - Rufino Jiménez-Díaz
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Francisco N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
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227
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Chaves-Lopez C, Serio A, Delgado-Ospina J, Rossi C, Grande-Tovar CD, Paparella A. Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo). Front Microbiol 2016; 7:1168. [PMID: 27524979 PMCID: PMC4965452 DOI: 10.3389/fmicb.2016.01168] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Accepted: 07/14/2016] [Indexed: 12/02/2022] Open
Abstract
Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mean value of cell density was 7.6 log CFU/g of presumptive lactic acid bacteria, 5.4 log cfu/g for presumptive acetic bacteria and 5.6 og CFU/g for yeasts. The abundance of these microorganisms is also responsible for the low pH (3.1–3.7) registered. Although the 16S rRNA pyrosequencing revealed that the analyzed samples were different in bacteria richness and diversity, the genera Lactobacillus, Weissella, and Acetobacter were predominant. In particular, the most common species were Lactobacillus plantarum and Acetobacter fabarum, followed by L. fermentum, L. vaccinostercus, and Pediococcus argentinicus. Several microorganisms of environmental origin, such as Dechloromonas and most of all Sphingobium spp., revealed in each sample, were detected, and also bacteria related to maize, such as Phytoplasma. In conclusion, our results elucidated for the first time the structures of the bacterial communities of Masa Agria samples obtained from different producers, identifying the specific dominant species and revealing a complete picture of the bacterial consortium in this specific niche. The selective pressure of tropical environments may favor microbial biodiversity characterized by a useful technological potential.
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Affiliation(s)
- Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo Mosciano Sant'Angelo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo Mosciano Sant'Angelo, Italy
| | | | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo Mosciano Sant'Angelo, Italy
| | | | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo Mosciano Sant'Angelo, Italy
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228
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Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert E, Vignolo G. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough. Lett Appl Microbiol 2016; 63:147-54. [DOI: 10.1111/lam.12604] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Revised: 05/06/2016] [Accepted: 06/06/2016] [Indexed: 11/27/2022]
Affiliation(s)
- L. Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - E. Vera Pingitore
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Rollan
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Martos
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - L. Saavedra
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - C. Fontana
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - E.M. Hebert
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA), CONICET; Tucumán Argentina
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229
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Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. Int J Food Microbiol 2016; 228:22-32. [DOI: 10.1016/j.ijfoodmicro.2016.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 03/31/2016] [Accepted: 04/04/2016] [Indexed: 11/19/2022]
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230
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Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours. J Food Sci 2016; 81:M1996-2005. [PMID: 27332783 DOI: 10.1111/1750-3841.13372] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 05/18/2016] [Accepted: 05/20/2016] [Indexed: 01/10/2023]
Abstract
The fermentation of type I sourdough was studied for 20 d with daily back-slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culture-dependent and culture-independent PCR-DGGE approach. The pH, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured. Three flours differed for both chemical and rheological properties. A microbial succession was observed, with the atypical sourdough species detected at day 0 (i.e. Lactococcus lactis and Leuconostoc holzapfelii/citreum group for bacteria and Candida silvae and Wickerhamomyces anomalus for yeasts) being progressively replaced by taxa more adapted to the sourdough ecosystem (Lactobacillus brevis, Lactobacillus alimentarius/paralimentarius, Saccharomyces cerevisiae). In mature sourdoughs, a notably different species composition was observed. As sourdoughs propagated with the same flour at laboratory and artisan bakery level were compared, the influence of both the substrate and the propagation environment on microbial diversity was assumed.
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Affiliation(s)
- Manuela Taccari
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Serena Polverigiani
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Andrea Osimani
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Cristiana Garofalo
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Vesna Milanović
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A), Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
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231
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Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs. Int J Food Microbiol 2016; 226:13-9. [DOI: 10.1016/j.ijfoodmicro.2016.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 03/02/2016] [Accepted: 03/11/2016] [Indexed: 11/20/2022]
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232
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Ripari V, Gänzle MG, Berardi E. Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. Int J Food Microbiol 2016; 232:35-42. [PMID: 27240218 DOI: 10.1016/j.ijfoodmicro.2016.05.025] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 04/24/2016] [Accepted: 05/20/2016] [Indexed: 11/26/2022]
Abstract
The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs. First, the microbiota of nineteen traditional sourdoughs that were initially started with diverse inocula was identified. Second, de novo sourdoughs were started with plant materials and the evolution of sourdough microbiota was investigated by culture, and by high-resolution melting curve quantitative PCR (HRM-qPCR). This study developed a new protocol for HRM-qPCR analysis of yeast microbiota in sourdough, and indicates this independent culture method suitable for characterization of yeasts. Microbiota of traditional sourdoughs were largely independent from the use of inoculum, however, Acetobacter spp. were identified only in sourdoughs started with apple flowers or apple pulp. In de novo sourdoughs started with plant materials, microbiota rapidly stabilized, and were characterized by Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus graminis, or Lactobacillus rossiae, and Saccharomyces cerevisiae as dominant species. Competition experiments revealed that the ecological fitness of L. plantarum, L. graminis, and L. rossiae in wheat or rye malt sourdoughs was lower when compared to L. sanfranciscensis, demonstrating that their presence in de novo sourdoughs reflects dispersal limitation. In conclusion, establishment of microbiota in de novo sourdoughs is dispersal limited. This study provides scientific support for the artisanal practice to inoculate de novo sourdoughs with flowers, berries, or related plant material.
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Affiliation(s)
- Valery Ripari
- Università Politecnica delle Marche, Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Ancona 62010, Italy; University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, AB T6G 2P5, Canada
| | - Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, AB T6G 2P5, Canada.
| | - Enrico Berardi
- Università Politecnica delle Marche, Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Ancona 62010, Italy
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233
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Liu T, Li Y, Chen J, Sadiq FA, Zhang G, Li Y, He G. Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.025] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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234
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Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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235
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Capozzi V, Makhoul S, Aprea E, Romano A, Cappellin L, Sanchez Jimena A, Spano G, Gasperi F, Scampicchio M, Biasioli F. PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts of Wine and Beer Origin. Molecules 2016; 21:483. [PMID: 27077836 PMCID: PMC6274548 DOI: 10.3390/molecules21040483] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 04/06/2016] [Accepted: 04/07/2016] [Indexed: 11/16/2022] Open
Abstract
In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs). Two ethanol-related peaks (m/z 65.059 and 75.080) described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections.
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Affiliation(s)
- Vittorio Capozzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
- Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy.
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy.
| | - Salim Makhoul
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
- L'Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques-L'équipe Vin Aliment Microbiologie et Stress, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, Dijon Cedex 21078, France.
- Department of Chemistry, University of Balamand, P. O. Box 100, Tripoli, Lebanon.
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
| | - Andrea Romano
- Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy.
| | - Luca Cappellin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
| | - Ana Sanchez Jimena
- Lallemand SAS, Lallemand Baking Solution Department, a Subsidiary of Lallemand Inc., Blagnac 31702, France.
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, Foggia 71122, Italy.
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzano, Bolzano 39100, Italy.
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige 38010, Italy.
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236
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Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs. J Appl Microbiol 2016; 120:1289-301. [DOI: 10.1111/jam.13104] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 02/01/2016] [Accepted: 02/16/2016] [Indexed: 11/30/2022]
Affiliation(s)
- L. Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - E. Vera Pingitore
- Instituto Superior de Investigaciones Biológicas (INSIBIO); CONICET-UNT; Tucumán Argentina
| | - G. Rollan
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - P. S. Cocconcelli
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - C. Fontana
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - L. Saavedra
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - E. M. Hebert
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
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237
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Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri. Food Microbiol 2016; 57:159-71. [PMID: 27052715 DOI: 10.1016/j.fm.2016.02.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 02/19/2016] [Accepted: 02/27/2016] [Indexed: 12/26/2022]
Abstract
Eighteen bacterial isolates from millet, buckwheat and rye flour were identified as Lactobacillus reuteri. Genomic fingerprinting (rep-PCR) revealed that they represented five strains and phylogenetic analyses using multi locus sequence analysis (MLSA) showed that all clustered with strains of rodent origin. Two strains (SU12-3 and SU18-3) from different phylogenetic clades were used in fermentations of six varieties of barley, both untreated and heat-treated (with inactivated indigenous enzymes) flour. They were compared with two probiotic strains of human origin (DSM 17938 and ATCC PTA 6475), one previously isolated sourdough strain (LTH 5531) and one strain of Lactobacillus plantarum (36E). Analyses of growth (CFU) and metabolism (1H-NMR) revealed differences at species level, with L. plantarum showing a higher capacity to assimilate nutrients without help of the cereal enzymes. Similarities were observed between L. reuteri strains isolated from sourdough, while the greatest differences between L. reuteri strains were observed between strains 6475 and 17938. Multivariate analysis of the metabolic profiles revealed clear clustering according to flour treatment, species of bacteria and barley variety and to some extent also bacterial strain. Possible bioactive compounds such as γ-aminobutyric acid (GABA), 1,3- propanediol (sign of reuterin production) and histamine were identified and quantified.
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238
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Viiard E, Bessmeltseva M, Simm J, Talve T, Aaspõllu A, Paalme T, Sarand I. Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. PLoS One 2016; 11:e0148325. [PMID: 26849134 PMCID: PMC4743960 DOI: 10.1371/journal.pone.0148325] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Accepted: 01/15/2016] [Indexed: 12/22/2022] Open
Abstract
We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5–28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoughs propagated at higher temperature, while ambient temperature combined with a short fermentation cycle selected for Lactobacillus sanfranciscensis, Lactobacillus pontis, and Lactobacillus zymae or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus zymae. The ratio of species in bakeries employing room-temperature propagation displayed a seasonal dependence. Introduction of different and controlled propagation parameters at one bakery (higher fermentation temperature, reduced inoculum size, and extended fermentation time) resulted in stabilization of the microbial community with an increased proportion of L. helveticus and L. pontis. Despite these new propagation parameters no new species were detected.
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Affiliation(s)
- Ene Viiard
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
- * E-mail:
| | - Marianna Bessmeltseva
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
| | - Jaak Simm
- Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia
| | - Tiina Talve
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
| | - Anu Aaspõllu
- Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia
| | - Toomas Paalme
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
| | - Inga Sarand
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
- Department of Gene Technology, Tallinn University of Technology, Tallinn, Estonia
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239
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Lhomme E, Urien C, Legrand J, Dousset X, Onno B, Sicard D. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiol 2016; 53:41-50. [DOI: 10.1016/j.fm.2014.11.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/20/2014] [Accepted: 11/28/2014] [Indexed: 10/24/2022]
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240
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Alvarez-Sieiro P, Redruello B, Ladero V, Martín MC, Fernández M, Alvarez MA. Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptide. Can J Microbiol 2016; 62:422-30. [PMID: 27021684 DOI: 10.1139/cjm-2015-0796] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A selective culture medium containing acid-hydrolyzed gliadins as the sole nitrogen source was used in the search for sourdough-indigenous lactic acid bacteria (LAB) with gliadin-metabolizing activity. Twenty gliadin-degrading LAB strains were isolated from 10 sourdoughs made in different ways and from different geographical regions. Fifteen of the 20 isolated strains were identified as Lactobacillus casei, a species usually reported as subdominant in sourdough populations. The other 5 gliadin-degrading strains belonged to the more commonly encountered sourdough species Leuconostoc mesenteroides and Lactobacillus plantarum. All these strains were shown to be safe in terms of their resistance to antimicrobial agents. When individually incubated with the α2-gliadin-derived immunotoxic 33-mer peptide (97.5 ppm), half of the L. casei strains metabolized at least 50% of it within 24 h. One strain metabolized 82% of the 33-mer peptide within 8 h and made it fully disappear within 12 h. These results reveal for the first time the presence in sourdough of proteolytic L. casei strains with the capacity to individually metabolize the coeliac-disease-related 33-mer peptide.
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Affiliation(s)
- Patricia Alvarez-Sieiro
- Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain.,Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
| | - Begoña Redruello
- Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain.,Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
| | - Victor Ladero
- Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain.,Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
| | - Maria Cruz Martín
- Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain.,Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
| | - María Fernández
- Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain.,Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
| | - Miguel A Alvarez
- Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain.,Dairy Research Institute (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain
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241
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Jonkuvienė D, Vaičiulytė-Funk L, Šalomskienė J, Alenčikienė G, Mieželienė A. Potential of Lactobacillus reuteri from Spontaneous
Sourdough as a Starter Additive for Improving Quality Parameters of Bread. Food Technol Biotechnol 2016; 54:342-350. [PMID: 27956866 DOI: 10.17113/ftb.54.03.16.4143] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb firmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.
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Affiliation(s)
- Dovilė Jonkuvienė
- Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
| | - Lina Vaičiulytė-Funk
- Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
| | - Joana Šalomskienė
- Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
| | - Gitana Alenčikienė
- Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
| | - Aldona Mieželienė
- Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
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242
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Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. Int J Food Microbiol 2015; 215:161-70. [DOI: 10.1016/j.ijfoodmicro.2015.09.015] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2015] [Revised: 09/11/2015] [Accepted: 09/22/2015] [Indexed: 11/21/2022]
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243
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House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiol 2015; 52:66-76. [DOI: 10.1016/j.fm.2015.06.009] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2015] [Revised: 06/06/2015] [Accepted: 06/27/2015] [Indexed: 12/26/2022]
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244
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The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. Int J Food Microbiol 2015; 213:40-8. [DOI: 10.1016/j.ijfoodmicro.2015.05.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2014] [Revised: 05/13/2015] [Accepted: 05/22/2015] [Indexed: 11/24/2022]
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245
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Zhang G, Sadiq FA, Zhu L, Liu T, Yang H, Wang X, He G. Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches. J Food Sci 2015; 80:M2535-42. [DOI: 10.1111/1750-3841.13093] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 08/24/2015] [Indexed: 11/26/2022]
Affiliation(s)
- Guohua Zhang
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Faizan A. Sadiq
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Liying Zhu
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Inst. of Plant Protection and Microbiology; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Tongjie Liu
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Huanyi Yang
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Xin Wang
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Inst. of Plant Protection and Microbiology; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Guoqing He
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
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246
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Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. Food Microbiol 2015; 51:57-68. [DOI: 10.1016/j.fm.2015.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 02/04/2015] [Accepted: 04/08/2015] [Indexed: 10/23/2022]
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247
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Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. Food Microbiol 2015; 47:99-110. [DOI: 10.1016/j.fm.2014.10.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 10/02/2014] [Accepted: 10/24/2014] [Indexed: 11/26/2022]
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248
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Fraqueza MJ. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Int J Food Microbiol 2015; 212:76-88. [PMID: 26002560 DOI: 10.1016/j.ijfoodmicro.2015.04.035] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 03/19/2015] [Accepted: 04/23/2015] [Indexed: 12/22/2022]
Abstract
Dry-fermented sausages are meat products highly valued by many consumers. Manufacturing process involves fermentation driven by natural microbiota or intentionally added starter cultures and further drying. The most relevant fermentative microbiota is lactic acid bacteria (LAB) such as Lactobacillus, Pediococcus and Enterococcus, producing mainly lactate and contributing to product preservation. The great diversity of LAB in dry-fermented sausages is linked to manufacturing practices. Indigenous starters development is considered to be a very promising field, because it allows for high sanitary and sensorial quality of sausage production. LAB have a long history of safe use in fermented food, however, since they are present in human gastrointestinal tract, and are also intentionally added to the diet, concerns have been raised about the antimicrobial resistance in these beneficial bacteria. In fact, the food chain has been recognized as one of the key routes of antimicrobial resistance transmission from animal to human bacterial populations. The World Health Organization 2014 report on global surveillance of antimicrobial resistance reveals that this issue is no longer a future prediction, since evidences establish a link between the antimicrobial drugs use in food-producing animals and the emergence of resistance among common pathogens. This poses a risk to the treatment of nosocomial and community-acquired infections. This review describes the possible sources and transmission routes of antibiotic resistant LAB of dry-fermented sausages, presenting LAB antibiotic resistance profile and related genetic determinants. Whenever LAB are used as starters in dry-fermented sausages processing, safety concerns regarding antimicrobial resistance should be addressed since antibiotic resistant genes could be mobilized and transferred to other bacteria.
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Affiliation(s)
- Maria João Fraqueza
- CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal.
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249
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Elizaquível P, Pérez-Cataluña A, Yépez A, Aristimuño C, Jiménez E, Cocconcelli PS, Vignolo G, Aznar R. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina. Int J Food Microbiol 2015; 198:9-18. [DOI: 10.1016/j.ijfoodmicro.2014.12.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 12/09/2014] [Accepted: 12/21/2014] [Indexed: 11/16/2022]
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250
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Ekinci R, Şimşek Ö, Küçükçuban A, Nas S. Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system. Prep Biochem Biotechnol 2015; 46:247-53. [PMID: 25807196 DOI: 10.1080/10826068.2015.1015566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The aim of this study was to evaluate the use of mono and mixed lactic acid bacteria (LAB) cultures to determine suitable LAB combinations for a type II sourdough system. In this context, previously isolated sourdough LAB strains with antimicrobial activity, which included Lactobacillus plantarum PFC22, Lactobacillus brevis PFC31, Pediococcus acidilactici PFC38, and Lactobacillus sanfranciscensis PFC80, were used as mono or mixed culture combinations in a fermentation system to produce type II sourdough, and subsequently in bread dough production. Compared to the monoculture fermentation of dough, the use of mixed cultures shortened the adaptation period by half. In addition, the use of mixed cultures ensured higher microbial viability, and enhanced the fruity flavor during bread dough production. It was determined that the combination of L. plantarum PFC22 + P. acidilactici PFC38 + L. sanfranciscensis PFC80 is a promising culture mixture that can be used in the production of type II sourdough systems, and that may also contribute to an increase in metabolic activity during bread production process.
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Affiliation(s)
- Raci Ekinci
- a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey
| | - Ömer Şimşek
- a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey
| | - Ayca Küçükçuban
- a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey
| | - Sebahattin Nas
- a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey
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