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Wang X, Huangfu X, Zhao M, Zhao R. Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation. Food Res Int 2023; 163:112145. [PMID: 36596098 DOI: 10.1016/j.foodres.2022.112145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Continuous propagation of Chinese traditional sourdough (CTS) was adopted to simulate the industrial production of sourdough steamed bread made by retarded sponge-dough method (SSB). Establishment of a stable microbial ecosystem occurred in mature sourdough within four days of continuous propagation, as revealed by both microbial and metabolic analyses. Lactobacillus sanfranciscensis and Kazachstania humilis were the predominant bacterial and fungal species in mature sourdoughs. Their relative abundances changed significantly from the first to third day of continuous propagation while exhibited relatively constant from the fourth day onwards despite the use of flour/water for each back-slopping step. Major changes in the metabolites and fermentative characteristics were observed during the initial three days and dough samples showed little temporal metabolic and fermentative variations from the fourth days onwards. Consequently, volumetric and textural properties as well as the volatile flavor compounds of SSB displayed rather high stability from the fourth day onwards.
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Affiliation(s)
- Xiangyu Wang
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China
| | - Xinyan Huangfu
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China
| | - Mengyuan Zhao
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China
| | - Renyong Zhao
- College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China.
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2
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Hernández-Parada N, González-Ríos O, Suárez-Quiroz ML, Hernández-Estrada ZJ, Figueroa-Hernández CY, Figueroa-Cárdenas JDD, Rayas-Duarte P, Figueroa-Espinoza MC. Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production. Microorganisms 2022; 11:microorganisms11010109. [PMID: 36677402 PMCID: PMC9865925 DOI: 10.3390/microorganisms11010109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/24/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023] Open
Abstract
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.
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Affiliation(s)
- Natali Hernández-Parada
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Oscar González-Ríos
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Mirna Leonor Suárez-Quiroz
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Zorba Josué Hernández-Estrada
- Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, Veracruz C.P. 91897, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M.A. de Quevedo 2779, Veracruz C.P. 91897, Mexico
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del IPN (CINVESTAV Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro C.P. 76230, Mexico
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055, USA
- Correspondence: (P.R.-D.); (M.C.F.-E.)
| | - María Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, F-34398 Montpellier, France
- Correspondence: (P.R.-D.); (M.C.F.-E.)
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3
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Sabater C, Cobo-Díaz JF, Álvarez-Ordóñez A, Ruas-Madiedo P, Ruiz L, Margolles A. Novel methods of microbiome analysis in the food industry. Int Microbiol 2021; 24:593-605. [PMID: 34686940 DOI: 10.1007/s10123-021-00215-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 10/02/2021] [Accepted: 10/04/2021] [Indexed: 10/20/2022]
Abstract
The study of the food microbiome has gained considerable interest in recent years, mainly due to the wide range of applications that can be derived from the analysis of metagenomes. Among these applications, it is worth mentioning the possibility of using metagenomic analyses to determine food authenticity, to assess the microbiological safety of foods thanks to the detection and tracking of pathogens, antibiotic resistance genes and other undesirable traits, as well to identify the microorganisms responsible for food processing defects. Metataxonomics and metagenomics are currently the gold standard methodologies to explore the full potential of metagenomes in the food industry. However, there are still a number of challenges that must be solved in order to implement these methods routinely in food chain monitoring, and for the regulatory agencies to take them into account in their opinions. These challenges include the difficulties of analysing foods and food-related environments with a low microbial load, the lack of validated bioinformatics pipelines adapted to food microbiomes and the difficulty of assessing the viability of the detected microorganisms. This review summarizes the methods of microbiome analysis that have been used, so far, in foods and food-related environments, with a specific focus on those involving Next-Generation Sequencing technologies.
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Affiliation(s)
- Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - José F Cobo-Díaz
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain. .,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain.
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
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4
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Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker's Yeast and a Selected Leuconostoc citreum Strain. Foods 2021; 10:foods10061189. [PMID: 34070312 PMCID: PMC8225195 DOI: 10.3390/foods10061189] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/03/2021] [Accepted: 05/21/2021] [Indexed: 11/28/2022] Open
Abstract
Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim of this study was the evaluation of microbial diversity in different doughs used for the production of a typical Apulian flatbread, named focaccia. Leavening of the analyzed doughs was obtained with baker’s yeast or by applying an innovative “yeast-free” protocol based on a liquid sourdough obtained by using Leuconostoc citreum strain C2.27 as a starter. The microbial populations of the doughs were studied by both a culture-dependent approach and metagenetic analyses. The flours used for dough preparation were also subjected to the same analyses. The metagenetic analyses were performed by sequencing the V5–V6 hypervariable regions of the 16S rRNA gene and the V9 hypervariable region of the 18S rRNA gene. The results indicate that these hypervariable regions were suitable for studying the microbiota of doughs, highlighting a significant difference between the microbial community of focaccia dough with baker’s yeast and that of the dough inoculated with the bacterial starter. In particular, the dough made with baker’s yeast contained a microbiota with a high abundance of Proteobacteria (82% of the bacterial population), known to be negatively correlated with the biochemical properties of the doughs, while the Proteobacteria in dough produced with the L. citreum starter were about 43.5% lower than those in flour and dough prepared using baker’s yeast. Moreover, the results show that the L. citreum C2.27 starter was able to dominate the microbial environment and also reveal the absence of the genus Saccharomyces in the dough used for the production of the “yeast-free” focaccia. This result is particularly important because it highlights the suitability of the starter strain for obtaining an innovative “yeast-free” product.
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Martín-Garcia A, Riu-Aumatell M, López-Tamames E. Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906698] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alba Martín-Garcia
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
| | - Montserrat Riu-Aumatell
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
| | - Elvira López-Tamames
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
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6
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Ruisi P, Ingraffia R, Urso V, Giambalvo D, Alfonzo A, Corona O, Settanni L, Frenda AS. Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat. Food Res Int 2021; 140:110029. [PMID: 33648257 DOI: 10.1016/j.foodres.2020.110029] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/17/2022]
Abstract
Several studies showed that products made with ancient wheat genotypes have beneficial health properties compared to those obtained with modern wheat varieties, even though the mechanisms responsible for the positive effects are not clear. Ancient durum wheat genotypes are being currently used for the production of pasta, bread and other typical bakery products but the consumption is strictly local. In this work 15 genotypes of Triticum turgidum subsp. durum, including 10 ancient and 5 modern, were characterized for their technological traits through the determination of different parameters: protein content, dry gluten, gluten index, yellow index, ash, P/L, W and G. In addition, the baking aptitude of all genotypes was evaluated. All semolinas were subjected to leavening by commercial baker's yeast and the experimental breads were subjected to the qualitative characterization (weight loss, height, firmness, colour, volatile organic compounds, image and sensory analysis). The results obtained showed that protein content of grains and semolinas was higher in ancient rather than modern genotypes. Dry gluten ranged from 6.7% of the modern variety Simeto to 13.6% of the ancient genotype Scorsonera. Great differences were found for the yellow index which reached the highest value in Saragolla variety. The P/L and W ratios were significantly higher for the modern genotypes. On average, weight loss was about 14 g, while bread height varied significantly between the trials. Bread consistency varied between 12.6 and 31.3 N. Differences were observed for the yellow of the crumb (higher for modern genotypes) and for the redness of the crust (higher for ancient genotypes). The sensory evaluation displayed a high variability among the breads from the 10 ancient genotypes, while the control breads received scores closed to those of the modern genotypes. This study revealed that the modern durum wheat varieties showed a certain uniformity of behaviour, while the ancient genotypes exhibited a great variability of the final attributes of breads.
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Affiliation(s)
- Paolo Ruisi
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Rosolino Ingraffia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Valeria Urso
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Dario Giambalvo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Onofrio Corona
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Alfonso S Frenda
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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7
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Wang Y, Li B, Liu Y, Huang X, Zhang N, Yang Y, Xiao Z, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis, and high-throughput sequencing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Sakandar HA, Huang W, Kubow S, Sadiq FA, Imran M. Comparison of bacterial communities in gliadin-degraded sourdough ( Khamir) sample and non-degraded sample. Journal of Food Science and Technology 2019; 57:375-380. [PMID: 31975740 DOI: 10.1007/s13197-019-04030-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2019] [Accepted: 08/13/2019] [Indexed: 02/01/2023]
Abstract
The study was undertaken to investigate the comparison lying between bacterial communities in autochthonous gliadin-degraded sourdough sample (D13) and non-degraded sample (D50). Degree of gliadin degradation in various samples was determined by Fourier transform infrared spectroscopy and represented samples were selected for 16 S rDNA sequence analysis by Illumina Miseq platform. It was observed, that Proteobacteria (50.65%) and Actinobacteria (6.70%) phyla were more abundant as compared with Firmicutes (42.53%) in D13, however, Firmicutes (83.44) were more abundant, comparatively, in D50 than Proteobacteria (14.97%). Lower taxonomic levels surfaced its more prominent effects. It had been also observed that Lactobacillus genera was the core genera (50.37%) followed by Weissella (27.15%) and Psychrobacter (21.53%) in D50 and D13, respectively. Shannon and Simpson indices indicated that degraded sample had more bacterial diversity and richness compared with non-degraded sample.
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Affiliation(s)
- Hafiz Arbab Sakandar
- 1State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122 China.,2Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320 Pakistan.,3School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21111, Montreal, QC H9X 3V9 Canada
| | - Weining Huang
- 1State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122 China
| | - Stan Kubow
- 3School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21111, Montreal, QC H9X 3V9 Canada
| | - Faizan Ahmed Sadiq
- 4State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Muhammad Imran
- 2Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320 Pakistan
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Gänzle MG, Zheng J. Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality? Int J Food Microbiol 2019; 302:15-23. [DOI: 10.1016/j.ijfoodmicro.2018.08.019] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/11/2022]
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10
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Raimondi S, Amaretti A, Gozzoli C, Simone M, Righini L, Candeliere F, Brun P, Ardizzoni A, Colombari B, Paulone S, Castagliuolo I, Cavalieri D, Blasi E, Rossi M, Peppoloni S. Longitudinal Survey of Fungi in the Human Gut: ITS Profiling, Phenotyping, and Colonization. Front Microbiol 2019; 10:1575. [PMID: 31354669 PMCID: PMC6636193 DOI: 10.3389/fmicb.2019.01575] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 06/25/2019] [Indexed: 12/20/2022] Open
Abstract
The fungal component of the intestinal microbiota of eight healthy subjects was studied over 12 months using metagenome survey and culture-based approaches. Aspergillus, Candida, Debaryomyces, Malassezia, Penicillium, Pichia, and Saccharomyces were the most recurrent and/or dominant fungal genera, according to metagenomic analysis. The biodiversity of fungal communities was lower and characterized by greater unevenness, when compared to bacterial microbiome. The dissimilarities both among subjects and over the time within the same subject suggested that most of the fungi passed through the gastro-intestinal tract (GIT) without becoming stable colonizers. Certain genera, such as Aspergillus and Penicillium, were isolated in a minority of cases, although they recurred abundantly and frequently in the metagenomics survey, likely being environmental or food-borne fungi that do not inhabit the GIT. Candida genus was recurrently detected. Candida albicans isolates dominated among the cultivable mycobiota and longitudinally persisted, likely as commensals inhabiting the intestine or regularly reaching it from Candida-colonized districts, such as the oral cavity. Other putative colonizers belonged to Candida zeylanoides, Geotrichum candidum, and Rhodotorula mucilaginosa, with persisting biotypes being identified. Phenotyping of fungal isolates indicated that C. albicans adhered to human epithelial cells more efficiently and produced greater amounts of biofilm in vitro than non-albicans Candida (NAC) and non-Candida fungi (NCF). The C. albicans isolates also induced the highest release of HBD-2 by human epithelial cells, further differing from NAC and NCF. Nine representative isolates were administered to mice to evaluate the ability to colonize the intestine. Only two out of three C. albicans strains persisted in stools of animals 2 weeks after the end of the oral administration, whereas NAC and NCF did not. These results confirm the allochthonous nature of most the intestinal fungi, while C. albicans appears to be commonly involved in stable colonization. A combination of specific genetic features in the microbe and in the host likely allow colonization from fungi normally present solely as passengers. It remains to be established if other species identified as potential colonizers, in addition to Candida, are true inhabitants of the GIT or rather reach the intestine spreading from other body districts.
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Affiliation(s)
- Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Alberto Amaretti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Caterina Gozzoli
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Marta Simone
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Lucia Righini
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Paola Brun
- Department of Molecular Medicine, University of Padua, Padua, Italy
| | - Andrea Ardizzoni
- Department of Surgery, Medicine, Dentistry and Morphological Sciences with Interest in Transplant, Oncology and Regenerative Medicine, University of Modena and Reggio Emilia, Modena, Italy
| | - Bruna Colombari
- Department of Surgery, Medicine, Dentistry and Morphological Sciences with Interest in Transplant, Oncology and Regenerative Medicine, University of Modena and Reggio Emilia, Modena, Italy
| | - Simona Paulone
- Department of Surgery, Medicine, Dentistry and Morphological Sciences with Interest in Transplant, Oncology and Regenerative Medicine, University of Modena and Reggio Emilia, Modena, Italy
| | | | | | - Elisabetta Blasi
- Department of Surgery, Medicine, Dentistry and Morphological Sciences with Interest in Transplant, Oncology and Regenerative Medicine, University of Modena and Reggio Emilia, Modena, Italy
| | - Maddalena Rossi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Samuele Peppoloni
- Department of Surgery, Medicine, Dentistry and Morphological Sciences with Interest in Transplant, Oncology and Regenerative Medicine, University of Modena and Reggio Emilia, Modena, Italy
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Zhang G, Tu J, Sadiq FA, Zhang W, Wang W. Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review. Compr Rev Food Sci Food Saf 2019; 18:1209-1226. [DOI: 10.1111/1541-4337.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/08/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Guohua Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Jian Tu
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | | | - Weizhen Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Wei Wang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
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12
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Yan B, Sadiq FA, Cai Y, Fan D, Chen W, Zhang H, Zhao J. Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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Francesca N, Gaglio R, Alfonzo A, Corona O, Moschetti G, Settanni L. Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums. Int J Food Microbiol 2019; 293:114-123. [DOI: 10.1016/j.ijfoodmicro.2019.01.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 12/14/2018] [Accepted: 01/20/2019] [Indexed: 01/16/2023]
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14
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Urien C, Legrand J, Montalent P, Casaregola S, Sicard D. Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour. Front Microbiol 2019; 10:201. [PMID: 30833935 PMCID: PMC6387954 DOI: 10.3389/fmicb.2019.00201] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Accepted: 01/24/2019] [Indexed: 02/04/2023] Open
Abstract
Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Affiliation(s)
- Charlotte Urien
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Judith Legrand
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Pierre Montalent
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Serge Casaregola
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, Jouy-en-Josas, France
| | - Delphine Sicard
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France.,SPO, INRA, Montpellier SupAgro, Univ Montpellier, Montpellier, France
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