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Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics. Nutrients 2022; 14:nu14183679. [PMID: 36145058 PMCID: PMC9504196 DOI: 10.3390/nu14183679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
The outermost constituent of many bacterial cells is represented by an S-layer, i.e., a semiporous lattice-like layer composed of self-assembling protein subunits called S-layer proteins (Slps). These proteins are involved in several processes, such as protecting against environmental stresses, mediating bacterial adhesion to host cells, and modulating gut immune response. Slps may also act as a scaffold for the external display of additional cell surface proteins also named S-layer associated proteins (SLAPs). Levilactobacillus brevis is an S-layer forming lactic acid bacterium present in many different environments, such as sourdough, milk, cheese, and the intestinal tract of humans and animals. This microorganism exhibits probiotic features including the inhibition of bacterial infection and the improvement of human immune function. The potential role of Slps in its probiotic and biotechnological features was documented. A shotgun proteomic approach was applied to identify in a single experiment both the Slps and the SLAPs pattern of five different L. brevis strains isolated from traditional sourdoughs of the Southern Italian region. This study reveals that these closely related strains expressed a specific pattern of surface proteins, possibly affecting their peculiar properties.
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Pino A, Russo N, Solieri L, Sola L, Caggia C, Randazzo CL. Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations. Microorganisms 2022; 10:microorganisms10020283. [PMID: 35208738 PMCID: PMC8875953 DOI: 10.3390/microorganisms10020283] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using Triticum vulgare Host. var. albidum Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that Lactiplantibacillus plantarum and Levilactobacillus brevis unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. Saccharomyces cerevisiae and Wickerhamomyces anomalus were the most frequently isolated species. In addition, Torulaspora delbrueckii, Pichia kluyveri, Candida boidinii, and Candida diddensiae were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (A.P.); (N.R.); (C.C.)
- ProBioEtna srl, Spin-off of University of Catania, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (A.P.); (N.R.); (C.C.)
- ProBioEtna srl, Spin-off of University of Catania, 95123 Catania, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (L.S.); (L.S.)
| | - Laura Sola
- Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy; (L.S.); (L.S.)
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (A.P.); (N.R.); (C.C.)
- ProBioEtna srl, Spin-off of University of Catania, 95123 Catania, Italy
| | - Cinzia Lucia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy; (A.P.); (N.R.); (C.C.)
- ProBioEtna srl, Spin-off of University of Catania, 95123 Catania, Italy
- Correspondence:
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Lau SW, Chong AQ, Chin NL, Talib RA, Basha RK. Sourdough Microbiome Comparison and Benefits. Microorganisms 2021; 9:microorganisms9071355. [PMID: 34201420 PMCID: PMC8306212 DOI: 10.3390/microorganisms9071355] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/10/2021] [Accepted: 05/13/2021] [Indexed: 12/11/2022] Open
Abstract
Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.
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Affiliation(s)
| | | | - Nyuk Ling Chin
- Correspondence: ; Tel.: +603-9769-6353; Fax: +603-9769-4440
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Reale A, Zotta T, Ianniello RG, Mamone G, Di Renzo T. Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110092] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ashaolu TJ, Reale A. A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. Microorganisms 2020; 8:E1176. [PMID: 32756333 PMCID: PMC7463871 DOI: 10.3390/microorganisms8081176] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/27/2020] [Accepted: 07/31/2020] [Indexed: 11/17/2022] Open
Abstract
Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in "omics"-based and future-oriented studies of the fermented products.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam;
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, 83100 Avellino, Italy
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Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108476] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Reale A, Di Renzo T, Boscaino F, Nazzaro F, Fratianni F, Aponte M. Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy. Front Microbiol 2019; 10:1621. [PMID: 31396170 PMCID: PMC6667676 DOI: 10.3389/fmicb.2019.01621] [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: 04/03/2019] [Accepted: 07/01/2019] [Indexed: 11/13/2022] Open
Abstract
This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient procedures of sourdough fermentation and for which information on the microbiological and sensory profile is lacking in literature. For this purpose, microbial quality, LAB biodiversity, chemical, and technological characteristics, as well as aroma profile by solid-phase microextraction technique (SPME)–gas chromatography/mass spectrometry (GC/MS) of Irpinian sourdoughs were investigated. The dominant LAB microbiota was examined by both culture-dependent and culture-independent methods Polymerase Chain Reaction/Denaturing Gradient Gel Electrophoresis (PCR-DGGE). Results showed a high biodiversity in LAB community whereas the most frequent lactobacilli species recognized were Lactobacillus plantarum (ca. 22% of total LAB isolates), Lactobacillus sanfranciscensis (11%), Lactobacillus paralimentarius (8%), and Lactobacillus rossiae (6.5%), whereas LAB cocci could be mainly referred to Pediococcus pentosaceus (9.5% of total LAB isolates), Leuconostoc spp. (7.8%), and Weissella cibaria (7.7%). Sourdoughs were characterized by the dominance of one or two LAB species, thus proving that the environment influences the selection and the establishment of few key LAB species and that no specific correlation can be traced between microbial composition and geographical origin of the samples. Furthermore, although sourdoughs were characterized by different qualitative and quantitative volatile organic compound (VOC) compositions, no noticeable correlation between volatilome profile and geographical origin was found. However, it emerged that for more isolated locations, it was possible to find the existence of microbial biotypes and sensory profiles with a strong identity, thus revealing the existence of highly traditional and evocative bread recipes in those geographical contexts.
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Affiliation(s)
- Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Tiziana Di Renzo
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Floriana Boscaino
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Filomena Nazzaro
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Florinda Fratianni
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Maria Aponte
- Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
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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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Di Renzo T, Reale A, Boscaino F, Messia MC. Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study. Front Microbiol 2018; 9:429. [PMID: 29593679 PMCID: PMC5854686 DOI: 10.3389/fmicb.2018.00429] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 02/23/2018] [Indexed: 01/04/2023] Open
Abstract
This study identified the odor-active compounds and the qualitative characteristics of doughs from “ancient” grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of quinoa and Kamut® flours opportunely fermented, as partial or complete substitution of wheat flour, may be interesting for producing more balanced bakery products with respect to nutritional aspects and to unique aromatic profile. Furthermore, the supplementation of these flours, rich in protein content and free amino acids, could represent an optimal substrate to enhance the growth of lactic acid bacteria used as starter culture in leavened bakery products.
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Affiliation(s)
- Tiziana Di Renzo
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Floriana Boscaino
- Institute of Food Science, National Research Council, ISA-CNR, Avellino, Italy
| | - Maria C Messia
- Department of Agricultural, Environmental and Food Sciences, DiAAA, University of Molise, Campobasso, Italy
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Succi M, Pannella G, Tremonte P, Tipaldi L, Coppola R, Iorizzo M, Lombardi SJ, Sorrentino E. Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium. Front Microbiol 2017; 8:470. [PMID: 28382030 PMCID: PMC5360758 DOI: 10.3389/fmicb.2017.00470] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Accepted: 03/07/2017] [Indexed: 11/13/2022] Open
Abstract
Forty-two oenological strains of Lb. plantarum were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μmax) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol. The evaluation of the same strains preadapted to low pH values (5.0 and 4.0) and then grown at pH 3.5 or 3.0 showed only for GT1 a sensitive μmax increment when it was cultivated in MRS at pH 3 after a preadaptation to pH 5.0. The survival of GT1 and LT11 was evaluated in Ringer's solution at 14% ethanol after a long-term adaptation in MRS with 2% ethanol or in MRS with 2% ethanol acidified at pH 5.0 (both conditions, BC). Analogously, the survival was evaluated at pH 3.5 after a long-term adaptation in MRS at pH 5.0 or in MRS BC. The impact of the physiologic state (exponential phase vs stationary phase) on the survival was also evaluated. Preadapted cells showed the same behavior of non-preadapted cells only when cultures were recovered in the stationary phase. Mathematical functions were individuated for the description of the survival of GT1 and LT11 in MRS at 14% ethanol or at pH 3.5. Finally, a synthetic wine (SW) was used to assess the behavior of Lb. plantarum GT1 and LT11 preadapted in MRS at 2% ethanol or at pH 5.0 or in BC. Only GT1 preadapted to pH 5.0 and collected in the stationary phase showed constant values of microbial counts after incubation for 15 days at 20°C. In addition, after 15 days the L-malic acid resulted completely degraded and the pH value increased of about 0.3 units.
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Affiliation(s)
- Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Luca Tipaldi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
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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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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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Reale A, Ianniello RG, Ciocia F, Di Renzo T, Boscaino F, Ricciardi A, Coppola R, Parente E, Zotta T, McSweeney PL. Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Li Z, Li H, Bian K. Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods. Int J Food Microbiol 2016; 234:9-14. [PMID: 27351835 DOI: 10.1016/j.ijfoodmicro.2016.06.024] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 06/17/2016] [Accepted: 06/21/2016] [Indexed: 11/26/2022]
Abstract
In this study, the microbial composition of two types of Jiaozi (a dough fermentation starter in making steamed bread) was investigated using both culture-dependent and culture-independent (PCR-DGGE) methods. The numbers of the cultivable bacteria on MRS at 30°C and yeast on YPD at 28°C in the maize flour Jiaozi (MFJ) were 9.21±0.16 Log CFU/g and 9.18±0.05 Log CFU/g, respectively, which were higher than that in the rice flour Jiaozi (RFJ) (P<0.05). A total of 140 bacteria and 124 yeasts were isolated and identified on the basis of the sequences of their 16S rRNA gene and ITS region. The culture-dependent method showed that Acetobacter tropicalis and Enterococcus durans were the predominant bacteria strains in MFJ, and accounted for 45.7% and 25.7% of the bacteria, and Lactobacillus plantarum and Pediococcus pentosaceus represented 12.8% and 8.6%. In the RFJ sample, the most prominent isolate was P. pentosaceus (38.6%), followed by L. plantarum (24.3%), A. tropicalis (22.8%), and E. durans (5.7%). P. pentosaceus and L. plantarum were also detected in both starters by PCR-DGGE, while some bacteria species such as A. tropicalis and E. durans, recovered as pure cultures, were not detected by direct PCR-DGGE. On the other hand, Lactobacillus brevis, Weissella sp. and Lactobacillus alimentarius detected by PCR-DGGE were not recovered in any of the media and conditions used. In the MFJ sample, the isolated main yeast species were identified as Wickerhamomyces anomalus (67.2%), Saccharomyces cerevisiae (27.9%) and Torulaspora delbrueckii (4.9%). In addition to S. cerevisiae (42.9%), W. anomalus (27.0%) and T. delbrueckii (7.9%), Saccharomycopsis fibuligera was also identified as the predominant isolate in RFJ samples and accounted for 22.2%. PCR-DGGE also indicated the presence of W. anomalus and S. cerevisiae in both MFJ and RFJ starters and S. fibuligera was also detected in RFJ, but T. delbrueckii was not detected in both samples.
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Affiliation(s)
- Zhijian Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China
| | - Haifeng Li
- College of Bioengineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Ke Bian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China
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Messia M, Reale A, Maiuro L, Candigliota T, Sorrentino E, Marconi E. Effects of pre-fermented wheat bran on dough and bread characteristics. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2591-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.022] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Survey of antibiotic resistance traits in strains of Lactobacillus casei/paracasei/rhamnosus. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-1015-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Tremonte P, Tipaldi L, Succi M, Pannella G, Falasca L, Capilongo V, Coppola R, Sorrentino E. Raw milk from vending machines: Effects of boiling, microwave treatment, and refrigeration on microbiological quality. J Dairy Sci 2014; 97:3314-20. [DOI: 10.3168/jds.2013-7744] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Accepted: 02/11/2014] [Indexed: 11/19/2022]
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21
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Aplevicz KS, Mazo JZ, Ilha EC, Dinon AZ, Sant´Anna ES. Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough. BRAZ J PHARM SCI 2014. [DOI: 10.1590/s1984-82502014000200011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.
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Niro S, Fratianni A, Tremonte P, Sorrentino E, Tipaldi L, Panfili G, Coppola R. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. J Dairy Sci 2014; 97:1296-304. [PMID: 24440270 DOI: 10.3168/jds.2013-7550] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.
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Affiliation(s)
- Serena Niro
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Alessandra Fratianni
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
| | - Patrizio Tremonte
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Gianfranco Panfili
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy; Istituto di Scienze dell'Alimentazione-CNR, Via Roma, 52 A/C, 83100 Avellino, Italy
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Aponte M, Boscaino F, Sorrentino A, Coppola R, Masi P, Romano A. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs. Food Chem 2013; 141:2394-404. [DOI: 10.1016/j.foodchem.2013.05.052] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 04/29/2013] [Accepted: 05/01/2013] [Indexed: 10/26/2022]
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Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E. Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking. J Food Sci 2013; 78:M1224-31. [DOI: 10.1111/1750-3841.12206] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 04/06/2013] [Indexed: 11/29/2022]
Affiliation(s)
- A. Reale
- Istituto di Scienze dell'Alimentazione C.N.R. Via Roma; 64 83100 - Avellino (Italy)
| | - T. Di Renzo
- Istituto di Scienze dell'Alimentazione C.N.R. Via Roma; 64 83100 - Avellino (Italy)
| | - M. Succi
- Dipartimento Agricoltura Ambiente Alimenti; DIAAA, Univ. degli Studi del Molise; Via De Sanctis; 86100 Campobasso (Italy)
| | - P. Tremonte
- Dipartimento Agricoltura Ambiente Alimenti; DIAAA, Univ. degli Studi del Molise; Via De Sanctis; 86100 Campobasso (Italy)
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Sorrentino E, Reale A, Tremonte P, Maiuro L, Succi M, Tipaldi L, Di Renzo T, Pannella G, Coppola R. Lactobacillus plantarum 29 inhibits Penicillium spp. involved in the spoilage of black truffles (Tuber aestivum). J Food Sci 2013; 78:M1188-94. [PMID: 23815748 DOI: 10.1111/1750-3841.12171] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2012] [Accepted: 04/26/2013] [Indexed: 11/29/2022]
Abstract
The effect of an antifungal culture of Lactobacillus plantarum to be used in the storage at refrigeration temperature of fresh black truffles was examined. The strain was selected among 29 lactobacilli isolated from foods and evaluated for their viability and acidification activity at 4 °C, as well as for their inhibitory activity against 11 Penicillium strains isolated from truffles stored at refrigeration temperature. Lb. plantarum 29 showed the ability to hold not only the growth of Penicillium isolated from truffles, but also that of P. digitatum DSM 2750, a green mold involved in the spoilage of truffles. The antifungal activity was observed in vitro and in situ, and the sensory characteristics of truffles were preserved during the cold storage.
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Affiliation(s)
- Elena Sorrentino
- Dipartimento Agricoltura Ambiente Alimenti (DiAAA), Univ. degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
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Microbial ecology of sourdough fermentations: diverse or uniform? Food Microbiol 2013; 37:11-29. [PMID: 24230469 DOI: 10.1016/j.fm.2013.06.002] [Citation(s) in RCA: 257] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2013] [Revised: 05/14/2013] [Accepted: 06/03/2013] [Indexed: 01/16/2023]
Abstract
Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of sourdough fermentation processes can be distinguished, namely backslopped ones, those initiated with starter cultures, and those initiated with a starter culture followed by backslopping. Typical sourdough LAB species are Lactobacillus fermentum, Lactobacillus paralimentarius, Lactobacillus plantarum, and Lactobacillus sanfranciscensis. Typical sourdough yeast species are Candida humilis, Kazachstania exigua, and Saccharomyces cerevisiae. Whereas region specificity is claimed in the case of artisan backslopped sourdoughs, no clear-cut relationship between a typical sourdough and its associated microbiota can be found, as this is dependent on the sampling, isolation, and identification procedures. Both simple and very complex consortia may occur. Moreover, a series of intrinsic and extrinsic factors may influence the composition of the sourdough microbiota. For instance, an influence of the flour (type, quality status, etc.) and the process parameters (temperature, pH, dough yield, backslopping practices, etc.) occurs. In this way, the presence of Lb. sanfranciscensis during sourdough fermentation depends on specific environmental and technological factors. Also, Triticum durum seems to select for obligately heterofermentative LAB species. Finally, there are indications that the sourdough LAB are of intestinal origin.
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Lattanzi A, Minervini F, Di Cagno R, Diviccaro A, Antonielli L, Cardinali G, Cappelle S, De Angelis M, Gobbetti M. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. Int J Food Microbiol 2013; 163:71-9. [DOI: 10.1016/j.ijfoodmicro.2013.02.010] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2012] [Revised: 02/07/2013] [Accepted: 02/22/2013] [Indexed: 11/26/2022]
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Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl Environ Microbiol 2012; 78:5328-40. [PMID: 22635989 DOI: 10.1128/aem.00572-12] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA band corresponding to Saccharomyces cerevisiae was no longer detectable in several sourdoughs. Twelve species of lactic acid bacteria were variously identified through a culture-dependent approach. All sourdoughs harbored a certain number of species and strains, which were dominant throughout time and, in several cases, varied depending on the environment of propagation. As shown by statistical permutation analysis, the lactic acid bacterium populations differed among sourdoughs propagated at artisan bakery and laboratory levels. Lactobacillus plantarum, Lactobacillus sakei, and Weissella cibaria dominated in only some sourdoughs back-slopped at artisan bakeries, and Leuconostoc citreum seemed to be more persistent under laboratory conditions. Strains of Lactobacillus sanfranciscensis were indifferently found in some sourdoughs. Together with the other stable species and strains, other lactic acid bacteria temporarily contaminated the sourdoughs and largely differed between artisan bakery and laboratory levels. The environment of propagation has an undoubted influence on the composition of sourdough yeast and lactic acid bacterium microbiotas.
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Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity. Appl Environ Microbiol 2011; 78:1251-64. [PMID: 22156414 DOI: 10.1128/aem.07721-11] [Citation(s) in RCA: 128] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4 species of lactic acid bacteria (LAB) and yeasts, respectively. Numerically, the most frequent LAB isolates were Lactobacillus sanfranciscensis (ca. 28% of the total LAB isolates), Lactobacillus plantarum (ca. 16%), and Lactobacillus paralimentarius (ca. 14%). Saccharomyces cerevisiae was identified in 16 sourdoughs. Candida humilis, Kazachstania barnettii, and Kazachstania exigua were also identified. As shown by principal component analysis (PCA), a correlation was found between the ingredients, especially the type of flour, the microbial community, and the biochemical features of sourdoughs. Triticum durum flours were characterized by the high level of maltose, glucose, fructose, and free amino acids (FAA) correlated with the sole or main presence of obligately heterofermentative LAB, the lowest number of facultatively heterofermentative strains, and the low cell density of yeasts in the mature sourdoughs. This study highlighted, through a comprehensive and comparative approach, the dominant microbiotas of 19 Italian sourdoughs, which determined some of the peculiarities of the resulting traditional/typical Italian breads.
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Vera A, Ly-Chatain MH, Rigobello V, Demarigny Y. Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota. Antonie van Leeuwenhoek 2011; 101:369-77. [PMID: 21935690 DOI: 10.1007/s10482-011-9642-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2011] [Accepted: 08/31/2011] [Indexed: 10/17/2022]
Abstract
Sourdoughs are complex ecosystems which are widely used to produce baked goods. This study aimed to provide a dynamic description of an industrial French sourdough ecosystem over 10 consecutive days. The sourdough was obtained from a natural fermentation that has been propagated over several years by the traditional backslopping method. The physico-chemical properties (pH, temperature, total titratable acidity) and the diversity of the lactobacilli among the microbiota were analyzed. A culture-dependent approach provided genotypic (REP-PCR) and phenotypic characterizations. The ecosystem showed a cyclic dynamic. The pH ranged from 3.41 to 3.7 and the acidity levels from 13.9 to 22.4 ml NaOH. A stable lactobacilli microbiota was observed in the sourdough over the 10 days. It was composed of four predominant species assigned to Lactobacillus panis, Lactobacillus frumenti, Lactobacillus amylolyticus and Lactobacillus acetotolerans. The phenotypic tests highlighted an acidification function for the Lb. amylolyticus and Lb. acetotolerans populations, whereas the Lb. panis and Lb. frumenti populations seemed more aromatic. Therefore, this natural sourdough was composed of an atypical microbial association.
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Affiliation(s)
- Annabelle Vera
- Entreprise PhilXN, Le Jouvancy, 01290, Pont de Veyle, France.
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