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SAWANGWAN T, KAJADMAN D, KULCHANANIMIT R. Determination of prebiotic properties of rice bran extract. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2024; 43:222-226. [PMID: 38966046 PMCID: PMC11220324 DOI: 10.12938/bmfh.2023-090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 02/03/2024] [Indexed: 07/06/2024]
Abstract
This research investigated and compared the prebiotic properties of a rice bran extract obtained through commercial xylanase extraction in comparison with water extraction. Prebiotic properties were evaluated by probiotic growth stimulation (Lacticaseibacillus casei and Lactiplantibacillus plantarum) and gastrointestinal pathogen inhibition (Bacillus cereus and Escherichia coli). The rice bran extract obtained with xylanase (RB1) displayed significantly higher total polysaccharide and total reducing sugar contents than those obtained with water (RB2; p<0.05). After extraction for 30 min, RB1 exhibited the highest total polysaccharide and total reducing sugar contents. HPLC (high performance liquid chromatography) analysis revealed that RB1 primarily contained xylose, while RB2 contained less glucose and lacked other sugar derivatives. RB1 proved effective in stimulating the growth of L. casei and L. plantarum, surpassing even inulin (a commercial prebiotic). Furthermore, it demonstrated a high potential for inhibiting the growth of pathogenic B. cereus and E. coli, comparable to inulin. In contrast, RB2 exhibited lower inhibitory capacity against B. cereus and E. coli.
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Affiliation(s)
- Thornthan SAWANGWAN
- Biotechnology Department, Faculty of Science, Ramkhamhaeng
University, 2086 Huamark, Bangkapi, Bangkok 10240, Thailand
| | - Daleena KAJADMAN
- Biotechnology Department, Faculty of Science, Ramkhamhaeng
University, 2086 Huamark, Bangkapi, Bangkok 10240, Thailand
| | - Ratchanon KULCHANANIMIT
- Biotechnology Department, Faculty of Science, Ramkhamhaeng
University, 2086 Huamark, Bangkapi, Bangkok 10240, Thailand
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Pradal I, González-Alonso V, Wardhana YR, Cnockaert M, Wieme AD, Vandamme P, De Vuyst L. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production. Int J Food Microbiol 2024; 411:110522. [PMID: 38160537 DOI: 10.1016/j.ijfoodmicro.2023.110522] [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: 04/29/2023] [Revised: 11/22/2023] [Accepted: 12/10/2023] [Indexed: 01/03/2024]
Abstract
Type 3 sourdoughs, which are starter culture-initiated and subsequently backslopped, are less studied than other sourdough types. Yet, they can serve as a model to assess how competitive starter culture strains for sourdough production are and how the microbial composition of such sourdoughs may evolve over time. In the present study, Limosilactobacillus fermentum IMDO 130101 was used to produce Type 3 sourdoughs, prepared from wheat and wholemeal wheat flours. Therefore, an initial fermentation of the flour-water mixture was performed at 30 °C for 48 h. This was followed by cold storage-backslopping cycles, consisting of refreshments (50 %, v/v), fermentation steps of 16 h, and storage at 4 °C each week, every three weeks, and every six weeks. The microbial dynamics (culture-dependent and -independent approaches) and metabolite dynamics were measured. In all sourdoughs produced, starter culture strain monitoring, following an amplicon sequence variant approach, showed that Liml. fermentum IMDO 130101 prevailed during one month when the sourdoughs were refreshed each week, during 24 weeks when the sourdoughs were refreshed every three weeks, and during 12 weeks when the sourdoughs were refreshed every six weeks. This suggested the competitiveness and robustness of Liml. fermentum IMDO 130101 for a considerable duration but also showed that the strain is prone to microbial interference. For instance, Levilactobacillus brevis and Pediococcus spp. prevailed upon further cold storage and backslopping. Also, although no yeasts were inoculated into the flour-water mixtures, Kazachstania unispora, Torulaspora delbrueckii, and Wickerhamomyces anomalus were the main yeast species found. They appeared after several weeks of storage and backslopping, which however indicated the importance of an interplay between LAB and yeast species in sourdoughs. The main differences among the mature sourdoughs obtained could be explained by the different flours used, the refreshment conditions applied, and the sampling time (before and after backslopping). Finally, the metabolite quantifications revealed continued metabolite production during the cold storage periods, which may impact the sourdough properties and those of the breads made thereof.
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Affiliation(s)
- Inés Pradal
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - Víctor González-Alonso
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - Yohanes Raditya Wardhana
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
| | - Margo Cnockaert
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
| | - Anneleen D Wieme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium; BCCM/LMG Bacteria Collection, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium; BCCM/LMG Bacteria Collection, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium.
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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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Petkova M, Gotcheva V, Dimova M, Bartkiene E, Rocha JM, Angelov A. Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes. Microorganisms 2022; 10:2094. [PMID: 36363685 PMCID: PMC9696664 DOI: 10.3390/microorganisms10112094] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/10/2022] [Accepted: 10/13/2022] [Indexed: 09/06/2023] Open
Abstract
Grapes (Vitis vinifera L.) are an essential crop for fresh consumption and wine production. Vineyards are attacked by several economically important bacterial and fungal diseases that require regular pesticide treatment. Among them, Pseudomonas syringae pv. syringae (Ps. syringae) and Botrytis cinerea (B. cinerea) infections cause huge economic losses. The fresh fruit market has shifted to functional natural foodstuffs with clear health benefits and a reduced use of chemicals along the production chain. Lactic acid bacteria (LAB) have a biopreservative effect and are applied to ensure food safety in response to consumers' demands. In the present study, the possibilities of using microorganisms with a potential antimicrobial effect against Ps. syringae and B. cinerea in the production of table grapes were investigated. LAB of the genus Lactiplantibacillus can be a natural antagonist of pathogenic bacteria and fungi by releasing lactic acid, acetic acid, ethanol, carbon dioxide and bacteriocins in the medium. The present study focuses on the characterization of nine Lactiplantibacillus plantarum (Lp. plantarum) strains isolated from spontaneously fermented sourdoughs. Species-specific PCR identified the isolated LAB for partial recA gene amplification with an amplicon size of 318 bp. RAPD-PCR analysis showed the intraspecific diversity of the individual strains. Thirteen plantaricin-like peptides (PlnA, PlnB, PlnC, PlnD, PlnEF, PlnG, PlnI, PlnJ, PlnK, PlnN, PlnNC8, PlnS, and PlnW) produced by isolated Lp. plantarum strains were detected by PCR with gene-specific primers. The key features for future industrial applications were their antimicrobial properties. The culture medium and cell-free supernatant (CFS) were used to establish in vitro antimicrobial activities of Lp. plantarum strains against Ps. syringae and B. cinerea, and inhibition of phytopathogen development was observed. The inhibitory effect of the CFS (cell-free supernatant) of all strains was assessed by infecting table grapes with these pathogens in in vivo experiments. Lp. plantarum Q4 showed the most effective suppression of the pathogens both in vitro and in vivo, which indicates its potential use as a biocontrol agent against berry rot and grey rot on grapes, caused by Ps. syringae and B. cinerea.
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Affiliation(s)
- Mariana Petkova
- Department of Microbiology and Environmental Biotechnology, Agricultural University, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
| | - Velitchka Gotcheva
- Department of Biotechnology, University of Food Technology, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
| | - Milena Dimova
- Department of Phytopathology, Agricultural University, 12 Mendeleev Blvd., 4000 Plovdiv, Bulgaria
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-44307 Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
| | - Angel Angelov
- Department of Biotechnology, University of Food Technology, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
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Khlestkin VK, Lockachuk MN, Savkina OA, Kuznetsova LI, Pavlovskaya EN, Parakhina OI. Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation. Vavilovskii Zhurnal Genet Selektsii 2022; 26:385-393. [PMID: 35864940 PMCID: PMC9260649 DOI: 10.18699/vjgb-22-47] [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: 11/02/2021] [Revised: 03/27/2022] [Accepted: 03/27/2022] [Indexed: 11/25/2022] Open
Abstract
The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the inf luence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously fermented sourdoughs were studied: dense rye sourdough and liquid rye sourdough, both prepared using the same batch of peeled rye f lour. To study the taxonomic structure of the sourdough microbiome in dynamics, the method of high-throughput sequencing of 16S rRNA gene fragments of microorganisms was used. It was shown that the technological parameters of sourdough (humidity, temperature) do not affect the taxonomic composition of the microbiome of dense rye or liquid rye sourdough at the phylum/class/genus level. It was found that during the f irst three days of propagations, bacteria from the phyla Proteobacteria and Firmicutes dominated in the microbial community. In the phylum Proteobacteria, microorganisms from the order Enterobacterales took a large share, which persisted for three days of backslopping. The phylum Firmicutes was represented by lactic acid bacteria of the genera Weissella, Lactobacillus,
Leuconostoc, Pediococcus, Lactococcus. It was established by classical microbiological methods that after a day of fermentation,
the number of lactic acid bacteria cells was signif icantly higher in liquid rye sourdough compared to dense
one. However, with further propagation of sourdoughs, the number of cells was comparable, while signif icant changes
occurred at the level of genera and species. It was shown that as the relative number of lactic acid bacteria of the genus
Lactobacillus increased, a gradual displacement of the coccal forms of Lactococcus, Leuconostoc, Weissella, Pediococcus
happened. With further propagation of sourdough after 10 days, the position of the dominant groups of bacteria was
occupied by representatives of the phylum Firmicutes, lactic acid bacteria of the genus Lactobacillus. The inf luence
of the mode and parameters of the sourdough on the species composition of lactobacilli, which demonstrated a low
bacterial diversity, is shown. In the f irst three days of propagations, lactobacilli L. curvatus, L. brevis, and Lactiplantibacil-
lus sp. dominated in both sourdoughs. After a month of backslopping, Fructilactobacillus sanfranciscensis and Companilactobacillus
sp. dominated in dense rye sourdough, and L. pontis dominated in liquid rye sourdough
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Affiliation(s)
- V. K. Khlestkin
- All-Russian Research Institute of Genetics and Breeding of Farm Animals – Branch of L.K. Ernst Federal Research Center for Animal Husbandry
| | - M. N. Lockachuk
- Saint-Petersburg Brunch of the Scientific Research Institute for the Baking Industry
| | - O. A. Savkina
- Saint-Petersburg Brunch of the Scientific Research Institute for the Baking Industry
| | - L. I. Kuznetsova
- Saint-Petersburg Brunch of the Scientific Research Institute for the Baking Industry
| | - E. N. Pavlovskaya
- Saint-Petersburg Brunch of the Scientific Research Institute for the Baking Industry
| | - O. I. Parakhina
- Saint-Petersburg Brunch of the Scientific Research Institute for the Baking Industry
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Tamene A, Baye K, Humblot C. Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms. Heliyon 2022; 8:e09526. [PMID: 35663756 PMCID: PMC9157197 DOI: 10.1016/j.heliyon.2022.e09526] [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: 10/13/2021] [Revised: 12/04/2021] [Accepted: 05/18/2022] [Indexed: 11/06/2022] Open
Abstract
Folate deficiencies are widespread in Africa due to predominantly cereal-based diets. The objective of this work was to test the feasibility of using folate-producing microorganisms to increase folate content of tef injera, a traditional Ethiopian fermented staple food. To this end, a strain of Lactobacillus plantarum previously isolated from fermented tef batter and a commercial Saccharomyces cerevisiae were used alone and in combination to prepare injera. Ten successive fermentations using backslopping from the fermented batter prepared with L. plantarum inoculation were performed to mimic the traditional backslopping. The highest folate content was obtained with S. cerevisiae (53.5 μg/100 g fresh material). All the combinations were efficient and could cover up to 22 % of the recommended nutrient intakes. All injera prepared with selected inoculums were preferred by sensory panelists to the traditional one. This work demonstrates the possibility to increase folate intake using folate-producing microorganisms in the conditions normally encountered in households.
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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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Martău GA, Teleky BE, Ranga F, Pop ID, Vodnar DC. Apple Pomace as a Sustainable Substrate in Sourdough Fermentation. Front Microbiol 2021; 12:742020. [PMID: 34975780 PMCID: PMC8714949 DOI: 10.3389/fmicb.2021.742020] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 11/19/2021] [Indexed: 12/26/2022] Open
Abstract
Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20-35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 w/v), and fermented using a selective culture of Fructilactobacillus florum DSM 22689 and baker's yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.
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Affiliation(s)
- Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ioana Delia Pop
- Department of Land Measurements and Exact Sciences, Horticulture Faculty, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021; 63:2447-2479. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). In traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Andrea Comasio
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
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Pontonio E, Arora K, Dingeo C, Carafa I, Celano G, Scarpino V, Genot B, Gobbetti M, Di Cagno R. Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications. Front Microbiol 2021; 12:674413. [PMID: 34322100 PMCID: PMC8312275 DOI: 10.3389/fmicb.2021.674413] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 06/10/2021] [Indexed: 01/04/2023] Open
Abstract
Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional, and sensory implications of using commercial organic rye, soft, and durum wheat flours rather than conventional-made sourdough bread have been investigated. Culture-dependent and culture-independent approaches were used to explore the microbial architecture of flours and to study their dynamics during sourdough propagation. Besides biochemical features, the main nutritional (amino acid content, asparagine level, and antioxidant activity) characteristics of sourdoughs were investigated, and their effect on the structural, nutritional, and sensory profiles of breads assessed. Overall, the organic farming system led to flours characterized by lower content of asparagine and cell density of Enterobacteriaceae while showing higher concentration of total free amino acids. Differences of the flours mirrored those of sourdoughs and breads. The use of sourdough fermentation guaranteed a further improvement of the flour characteristics; however, a microbial and sensory profile simplification as well as a slight decrease of the biochemical parameters was observed between breads with sourdough after one-cycle fermentation and 10 days of propagation.
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Affiliation(s)
- Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Kashika Arora
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Cinzia Dingeo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Ilaria Carafa
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Valentina Scarpino
- Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy
| | | | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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11
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Wang X, Cao X, Liu H, Guo L, Lin Y, Liu X, Xiong Y, Ni K, Yang F. Effects of Lactic Acid Bacteria on Microbial Metabolic Functions of Paper Mulberry Silage: A BIOLOG ECO Microplates Approach. Front Microbiol 2021; 12:689174. [PMID: 34248912 PMCID: PMC8267872 DOI: 10.3389/fmicb.2021.689174] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 05/17/2021] [Indexed: 11/13/2022] Open
Abstract
Lactic acid bacteria occupy an important position in silage microorganisms, and the effects of exogenous lactic acid bacteria on silage quality have been widely studied. Microbial metabolism has been proved as an indicator of substrate utilization by microorganisms. Paper mulberry is rich in free carbohydrate, amino acids, and other components, with the potential to be decomposed and utilized. In this study, changes in the microbial metabolism characteristics of paper mulberry silage with Lactiplantibacillus plantarum (LP) and Lentilactobacillus buchneri (LB) were studied along with a control (CK) using BIOLOG ECO microplates. The results showed that average well-color development (AWCD), Shannon diversity, Shannon evenness, and Simpson diversity exhibited significant temporal trends. LB and LP responded differently in the early ensiling phase, and the AWCD of LB was higher than LP at 7 days. Principal component analysis revealed that CK, LB, and LP samples initially clustered at 3 days and then moved into another similar cluster after 15 days. Overall, the microplates methodology applied in this study offers important advantages, not least in terms of accuracy.
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Affiliation(s)
- Xuekai Wang
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Xinxin Cao
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Han Liu
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Linna Guo
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Yanli Lin
- College of Grassland Science and Technology, China Agricultural University, Beijing, China.,Beijing Sure Academy of Biosciences Co., Ltd., Beijing, China
| | - Xiaojing Liu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE, United States
| | - Yi Xiong
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Kuikui Ni
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
| | - Fuyu Yang
- College of Grassland Science and Technology, China Agricultural University, Beijing, China
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12
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Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs. Microorganisms 2021; 9:microorganisms9071346. [PMID: 34206198 PMCID: PMC8306846 DOI: 10.3390/microorganisms9071346] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/11/2021] [Accepted: 06/17/2021] [Indexed: 11/23/2022] Open
Abstract
Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.
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13
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Altilia S, Foschino R, Grassi S, Antoniani D, Dal Bello F, Vigentini I. Investigating the growth kinetics in sourdough microbial associations. Food Microbiol 2021; 99:103837. [PMID: 34119121 DOI: 10.1016/j.fm.2021.103837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 05/21/2021] [Accepted: 05/21/2021] [Indexed: 09/30/2022]
Abstract
In this study we investigated the effect of the single strain in stabilization of type I sourdough microbial associations by crossing six different Fructilactobacillus sanfranciscensis with five Kazachstania humilis strains. Furthermore, we compared three predictive models, Zwitwering based on Gompertz's equation, Baranyi and Roberts' function and Schiraldi's function to evaluate which one best fitted the experimental data in determining the behaviour of co-cultivated microorganisms. Specific growth rates (μm) and lag time (λ) values for each mixed population were assessed. Results showed that the different F. sanfranciscensis strains significantly steer the growth kinetics within the pair and affect the ratio bacterial/yeast cells, as data analysis confirmed, whereas K. humilis accommodates to the bacterial strain. To compare the growth models, Root Mean Square (RMS) values were calculated for each predicted curve by implementing an algorithm based on an iterative process to minimize the deviation among observed and calculated data. Schiraldi's function performed better than the others, revealing, on average, the smallest RMS values and providing the best fitting for over 70% of co-cultivation experiments. Models prove to be consistent in predicting growth kinetics of microbial consortia too.
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Affiliation(s)
- Samuele Altilia
- Department of Physics, Università Degli Studi di Milano, Milan, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy.
| | - Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy
| | - Davide Antoniani
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy
| | | | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milan, Italy
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14
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Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03722-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractFructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs in combination with the sourdough yeast Kazachstania (K.) humilis or the generalist Saccharomyces (S.) cerevisiae. Previous studies revealed intra-species diversity in competitiveness or dominance in sourdoughs of F. sanfranciscensis, as well as preferences for a life with or without a specific yeast. In this study representative, differently behaving strains were studied in media with different sugars and electron acceptors, and in rye sourdough fermentations in the presence and absence of K. humilis or S. cerevisiae. Strain-specific differences were observed in sugar and organic acids spectra in media, and in sourdoughs with F. sanfranciscensis strains in combination with K. humilis or S. cerevisiae. F. sanfranciscensis TMW 1.1150 proved dominant in the presence and absence of any yeast because it most effectively used maltose. Its maltose fermentation was unaffected by electron acceptors. F. sanfranciscensis TMW 1.2138 was the weakest maltose fermenter and incapable of glucose fermentation, and evidently not competitive against the other strains. F. sanfranciscensis TMW 1.392 was the most versatile strain regarding the utilization of different carbohydrates and its ability to exploit electron acceptors like fructose and oxygen. In sourdoughs without yeasts, it outcompeted other strains. The metabolism of F. sanfranciscensis TMW 1.907 was stimulated in combination with S. cerevisiae. In competitive trials, it was assertive only with S. cerevisiae. The intra-species differences in carbohydrate metabolism can widely explain the differences in their behavior in sourdough fermentation. Interaction between F. sanfranciscensis and the yeasts was strain specific and supposedly commensal with K. humilis and rather competitive with S. cerevisiae.
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15
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Zhang N, Li C, Niu Z, Kang H, Wang M, Zhang B, Tian H. Colonization and immunoregulation of Lactobacillus plantarum BF_15, a novel probiotic strain from the feces of breast-fed infants. Food Funct 2021; 11:3156-3166. [PMID: 32207765 DOI: 10.1039/c9fo02745a] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Immunosuppression is a manifestation imbalance in the immune system, often during unhealthy states. In recent years, lactic acid bacteria (LAB) have been found to be important components of the body's innate immune system, and indispensable to maintaining normal immune function. Lactobacillus plantarum BF_15, a novel strain isolated from the feces of breast-fed infants, which has shown potential as an immunomodulator in vitro. In the present study, with the Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) based on RNA-polymerase beta subunit encoding gene (rpoB) to analyze the colonization of L. plantarum BF_15 in the intestine of mice. In addition, Lactobacillus rhamnosus GG (LGG) as a positive control strain, by measuring immune-related indexes and the diversity of intestinal microbiota, the effects of BF_15 on immunoregulation and intestinal microbiota dysbiosis were investigated to elucidate whether the attenuation of immunosuppression is related to the modulation of intestinal microbiota. Results did indeed support this notion that BF_15 did colonize murine intestines well, in which it could still be detected in mice feces 14 days after stopping the probiotic administration. Moreover, BF_15 found to protect mice against reduction in the levels of several immune-related indicators, including the thymus and spleen indexes, splenic lymphocyte proliferation, toe swelling degree, serum hemolysin-antibody level, and macrophage phagocytosis index, triggered by high-dose (200 mg kg-1) intraperitoneal administration of cyclophosphamide (CTX). In addition, the strain was also found to effectively balance intestinal microbiota dysbiosis in the mice. Collectively, these results indicated that L. plantarum BF_15 can not only successfully colonize murine intestines, but also can effectively alleviate CTX-induced immunosuppression, once established, by rebalancing the intestinal microbiota. This, therefore, provides strong evidence for the view that BF_15 has the potential to become a highly effective immunomodulating probiotic in human microbiota as well.
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Affiliation(s)
- Na Zhang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei 071000, China. and College of Biochemistry and Environmental Engineering, Baoding University, Baoding, Hebei 071000, China
| | - Chen Li
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei 071000, China.
| | - Zhihua Niu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei 071000, China.
| | - Hongyan Kang
- New Hope Tensun (Hebei) Dairy Co., Ltd, Baoding, Hebei 071000, China
| | - Miaoshu Wang
- New Hope Tensun (Hebei) Dairy Co., Ltd, Baoding, Hebei 071000, China
| | - Bo Zhang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei 071000, China.
| | - Hongtao Tian
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei 071000, China. and National Engineering Research Center for Agriculture in Northern Mountainous Areas, Baoding, Hebei 071000, China
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16
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Rogalski E, Ehrmann MA, Vogel RF. Intraspecies diversity and genome-phenotype-associations in Fructilactobacillus sanfranciscensis. Microbiol Res 2020; 243:126625. [PMID: 33129664 DOI: 10.1016/j.micres.2020.126625] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/25/2020] [Accepted: 10/09/2020] [Indexed: 02/04/2023]
Abstract
In this study the intraspecies diversity of Fructilactobacillus (F.) sanfranciscensis (formerly Lactobacillus sanfranciscensis) was characterized by comparative genomics supported by physiological data. Twenty-four strains of F. sanfranciscensis were analyzed and sorted into six different genomic clusters. The core genome comprised only 43,14 % of the pan genome, i.e. 0.87 Mbp of 2.04 Mbp. The main annotated genomic differences reside in maltose, fructose and sucrose as well as nucleotide metabolism, use of electron acceptors, and exopolysacchride formation. Furthermore, all strains are well equipped to cope with oxidative stress via NADH oxidase and a distinct thiol metabolism. Only ten of 24 genomes contain two maltose phosphorylase genes (mapA and mapB). In F. sanfranciscensis TMW 1.897 only mapA was found. All strains except those from genomic cluster 2 contained the mannitol dehydrogenase and should therefore be able to use fructose as external electron acceptor. Moreover, six strains were able to grow on fructose as sole carbon source, as they contained a functional fructokinase gene. No growth was observed on pentoses, i.e. xylose, arabinose or ribose, as sole carbon source. This can be referred to the absence of ribose pyranase rbsD in all genomes, and absence of or mutations in numerous other genes, which are essential for arabinose and xylose metabolism. Seven strains were able to produce exopolysaccharides (EPS) from sucrose. In addition, the strains containing levS were able to grow on sucrose as sole carbon source. Strains of one cluster exhibit auxotrophies for purine nucleotides. The physiological and genomic analyses suggest that the biodiversity of F. sanfranciscensis is larger than anticipated. Consequently, "original" habitats and lifestyles of F. sanfranciscensis may vary but can generally be referred to an adaptation to sugary (maltose/sucrose/fructose-rich) and aerobic environments as found in plants and insects. It can dominate sourdoughs as a result of reductive evolution and cooperation with fructose-delivering, acetate-tolerant yeasts.
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Affiliation(s)
- Esther Rogalski
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Matthias A Ehrmann
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany.
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17
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Sidari R, Martorana A, Zappia C, Mincione A, Giuffrè AM. Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods 2020; 9:E1258. [PMID: 32911696 PMCID: PMC7555968 DOI: 10.3390/foods9091258] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/26/2020] [Accepted: 09/03/2020] [Indexed: 12/28/2022] Open
Abstract
Food consumers make decisions primarily on the basis of a product's nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.
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Affiliation(s)
- Rossana Sidari
- Department of AGRARIA, Mediterranea University of Reggio Calabria, loc. Feo di Vito, 89122 Reggio Calabria, Italy; (A.M.); (C.Z.); (A.M.); (A.M.G.)
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18
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Acin-Albiac M, Filannino P, Gobbetti M, Di Cagno R. Microbial high throughput phenomics: The potential of an irreplaceable omics. Comput Struct Biotechnol J 2020; 18:2290-2299. [PMID: 32994888 PMCID: PMC7490730 DOI: 10.1016/j.csbj.2020.08.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 01/01/2023] Open
Abstract
The phenotype-genotype landscape is a projection coming from detailed phenotypic and genotypic data under environmental pressure. Although phenome of microbes or microbial consortia mirrors the functional expression of a genome or set of genomes, metabolic traits rely on the phenotype. Phenomics has the potential to revolution functional genomics. In this review, we discuss why and how phenomics was developed. We described how phenomics may extend our understanding of the assembly of microbial consortia and their functionality, and then we outlined the novel applications within the study of phenomes using Omnilog platform together with a revision of its current application to study lactic acid bacteria (LAB) metabolic traits during food processing. LAB were proposed as a suitable model system to analyze and discuss the implementation and exploitation of this emerging omics approach. We introduced the 'phenotype switching', as a new phenotype microarray approach to get insights in bacterial physiology. An overview of methodologies and tools to manage and analyze the generated data was provided. Finally, pro and cons of pipelines developed so far, including the most innovative ones were critically analyzed. We propose an R pipeline, recently deposited, which allows to automatically analyze Omnilog data integrating the latest approaches and implementing the new concepts described here.
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Affiliation(s)
- Marta Acin-Albiac
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
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19
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Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03535-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Perri G, Calabrese FM, Rizzello CG, De Angelis M, Gobbetti M, Calasso M. Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109314] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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21
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Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. Food Microbiol 2020; 90:103491. [PMID: 32336362 DOI: 10.1016/j.fm.2020.103491] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 03/11/2020] [Accepted: 03/21/2020] [Indexed: 12/15/2022]
Abstract
The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated. According to the data collected, Pediococcus pentosaceus OA1 and S3N3 and Leuconostoc citreum PRO17 were selected based on the optimal acidification and growth performances and the intense proteolytic activity (increase of TFFA up to 80%) on whole wheat flour doughs. A relevant degradation of phytic acid (up to 58%) and the increase of phenols content and scavenging activity (4- and 2-folds, respectively) were also observed. The technological performances were compared to two representative Lactobacillus strains (Lactobacillus plantarum and Lactobacillus sanfranciscensis). The investigation of the robustness of the selected strains during the propagation (back-slopping procedure) showed their long-term dominance only when singly-inoculated; while Leuc. citreum PRO17 dominated the fermentation when the strains were co-inoculated. The sourdoughs obtained by the non-Lactobacillus selected strains (singly or pooled) were used for breadmaking. Selected sourdoughs allowed the production of breads characterized by in-vitro protein digestibility (IVPD) higher than that of breads obtained with Lactobacillus strains or baker's yeast. The aroma profile, estimated by GC/MS, was complex and characterized by high concentration of the typical compounds (hexanol, 3-methylbutanol and 2-pentylfuran) of sourdough bread.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100, Bolzano, Italy
| | - Carlo G Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
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22
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Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108394] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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23
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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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24
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Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread. Food Microbiol 2019; 82:218-230. [PMID: 31027777 DOI: 10.1016/j.fm.2019.02.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 01/31/2019] [Accepted: 02/12/2019] [Indexed: 01/29/2023]
Abstract
Structure of lactic acid bacteria biota in ivy flowers, fresh bee-collected pollen (BCP), hive-stored bee bread, and honeybee gastrointestinal tract was investigated. Although a large microbial diversity characterized flowers and fresh BCP, most of lactic acid bacteria species disappeared throughout the bee bread maturation, giving way to Lactobacillus kunkeei and Fructobacillus fructosus to dominate long stored bee bread and honeybee crop. Adaptation of lactic acid bacteria was mainly related to species-specific, and, more in deep, to strain-specific features. Bee bread preservation seemed related to bacteria metabolites, produced especially by some L. kunkeei strains, which likely gave to lactic acid bacteria the capacity to outcompete other microbial groups. A protocol to ferment BCP was successfully set up, which included the mixed inoculum of selected L. kunkeei strains and Hanseniaspora uvarum AN8Y27B, almost emulating the spontaneous fermentation of bee bread. The strict relationship between lactic acid bacteria and yeasts during bee bread maturation was highlighted. The use of the selected starters increased the digestibility and bioavailability of nutrients and bioactive compounds naturally occurring in BCP. Our biotechnological protocol ensured a product microbiologically stable and safe. Conversely, raw BCP was more exposed to the uncontrolled growth of yeasts, moulds, and other bacterial groups.
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26
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Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation. Sci Rep 2019; 9:570. [PMID: 30679519 PMCID: PMC6345887 DOI: 10.1038/s41598-018-36786-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 10/28/2018] [Indexed: 11/08/2022] Open
Abstract
This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii) establishment of LAB community during sourdough preparation. Ten tap water, collected from Italian regions characterized by cultural heritage in leavened baked goods, were used as ingredient for propagating or preparing firm (type I) sourdoughs. The same type and batch of flour, recipe, fermentation temperature and time were used for propagation/preparation, being water the only variable parameter. During nine days of propagation of a traditional and mature Apulian sourdough, LAB cell density did not differ, and the LAB species/strain composition hardly changed, regardless of the water. When the different tap water were used for preparing the corresponding sourdoughs, the values of pH became lower than 4.5 after two to four fermentations. The type of water affected the assembly of the LAB biome. As shown by Principal Components Analysis, LAB population in the sourdoughs and chemical and microbiological features of water used for their preparation partly overlapped. Several correlations were found between sourdough microbiota and water features. These data open the way to future researches about the use of various types of water in bakery industry.
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27
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Sawangwan T, Wansanit W, Pattani L, Noysang C. Study of prebiotic properties from edible mushroom extraction. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.11.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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28
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Minervini F, Dinardo FR, Celano G, De Angelis M, Gobbetti M. Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients. Front Microbiol 2018; 9:1984. [PMID: 30210469 PMCID: PMC6119722 DOI: 10.3389/fmicb.2018.01984] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 08/06/2018] [Indexed: 12/24/2022] Open
Abstract
This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability. For this purpose, samples of sourdough, flour and environment were collected over 1 year from three different bakeries located in Altamura, Castellana Grotte, and Matera. Culture-dependent and –independent analyses were carried out on all the samples. In addition, sourdough and flour were subjected to biochemical characterization. In all the sourdoughs sampled at the same bakery, cell density of lactic acid bacteria fluctuated of one-two log cycles. However, 16S metagenetic analysis showed that sourdough bacterial microbiota was remarkably stable, in terms of species. Yet, some differences were found during time at intra-specific level. Indeed, bacterial strains succeeded in a 1-year lapse of time or even in 6-months, such as in the case of strains isolated from Altamura sourdough samples. Residual carbohydrates, lactic acid, ethanol and free amino acids varied in the same sourdough collected at different sampling times. These variations could be attributed to combination of various factors, such as fermentation temperature and strain succession. In addition, concentration of flour nutrients varied over 1 year and, in some cases, in a shorter time lapse. This may have favored certain strains over others. For this reason and also because of its inherent contamination by lactic acid bacteria, we found flour as the major driver of strains succession.
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Affiliation(s)
- Fabio Minervini
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Francesca R Dinardo
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, Bolzano, Italy
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Harth H, Van Kerrebroeck S, De Vuyst L. Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions. Food Sci Nutr 2018; 6:1438-1455. [PMID: 30258586 PMCID: PMC6145266 DOI: 10.1002/fsn3.690] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 12/14/2022] Open
Abstract
Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour-native starter culture-initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough productions were characterized by different lactic acid bacteria (LAB) and yeast species, but were both characterized by a pH below 4.0 after five backslopping steps. The sourdough-associated Lactobacillus sanfranciscensis was isolated for the first time from backslopped spontaneous teff sourdoughs. The autochthonous strain L. sanfranciscensis IMDO 150101 was tested as starter culture during laboratory teff sourdough fermentations. Its prevalence could be related to the process conditions applied, in particular the ambient temperature (below 30°C). Breads made with 20% teff sourdough (on flour basis) displayed interesting features compared with all-wheat-based reference breads. Teff sourdoughs were characterized as to their pH evolution, microbial community dynamics, and microbial species composition. Representative strains of the LAB species isolated from these sourdoughs, in particular L. sanfranciscensis, may be selected as starter cultures for the production of stable teff sourdoughs and flavorful breads, provided they are adapted to the environmental conditions applied.
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Affiliation(s)
- Henning Harth
- Research Group of Industrial Microbiology and Food BiotechnologyFaculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food BiotechnologyFaculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food BiotechnologyFaculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium
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Coda R, Xu Y, Moreno DS, Mojzita D, Nionelli L, Rizzello CG, Katina K. Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes. Food Microbiol 2018; 76:164-172. [PMID: 30166137 DOI: 10.1016/j.fm.2018.05.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 04/28/2018] [Accepted: 05/12/2018] [Indexed: 12/23/2022]
Abstract
This study focused on the performance of the dextran producer Leuconostoc citreum as starter culture during 30 days of wheat flour type I sourdough propagation (back-slopping). As confirmed by RAPD-PCR analysis, the strain dominated throughout the propagation procedure, consisting of daily fermentations at 20 °C. The sourdoughs were characterized by consistent lactic acid bacteria cell density and acidification parameters, reaching pH values of 4.0 and mild titratable acidity. Carbohydrates consumption remained consistent during the propagation procedure, leading to formation of mannitol and almost equimolar amount of lactic and acetic acid. The addition of sucrose enabled the formation of dextran, inducing an increase in viscosity of the sourdough of 2-2.6 fold, as well as oligosaccharides. The transcriptional analysis based on glucosyltransferases genes (GH70) showed the existence in L. citreum FDR241 of at least five different dextransucrases. Among these, only one gene, previously identified as forming only α-(1-6) glycosidic bonds, was significantly upregulated in sourdough fermentation conditions, and the main responsible of dextran formation. A successful application of a starter culture during long sourdough back-slopping procedure will depend on the strain robustness and fermentation conditions. Transcriptional regulation of EPS-synthetizing genes might contribute to increase the efficiency of industrial processes.
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Affiliation(s)
- Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; Helsinki Institute of Sustainability Science, Finland.
| | - Yan Xu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - David Sàez Moreno
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | | | - Luana Nionelli
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Carlo G Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Bari, Italy
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
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Minervini F, Lattanzi A, Dinardo FR, De Angelis M, Gobbetti M. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs. Food Microbiol 2018; 70:162-171. [DOI: 10.1016/j.fm.2017.09.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 09/08/2017] [Accepted: 09/10/2017] [Indexed: 11/27/2022]
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Bender D, Fraberger V, Szepasvári P, D'Amico S, Tömösközi S, Cavazzi G, Jäger H, Domig KJ, Schoenlechner R. Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread. Eur Food Res Technol 2017; 244:1037-1046. [PMID: 31007599 PMCID: PMC6448362 DOI: 10.1007/s00217-017-3020-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 11/23/2017] [Accepted: 12/01/2017] [Indexed: 11/29/2022]
Abstract
The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80–2.19 cm3/g), higher crumb firmness (19.01–42.19 N) and lower relative elasticities (21.5–43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread.
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Affiliation(s)
- Denisse Bender
- 1Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Vera Fraberger
- 1Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Palma Szepasvári
- 2Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Müegyetem rkp.3, Budapest, 1111 Hungary
| | - Stefano D'Amico
- 1Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - S Tömösközi
- 2Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Müegyetem rkp.3, Budapest, 1111 Hungary
| | - G Cavazzi
- 3Department of Food and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - H Jäger
- 1Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Konrad J Domig
- 1Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Regine Schoenlechner
- 1Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
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Sourdoughs as a function of their species diversity and process conditions, a meta-analysis. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.016] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Dolci P, Cocolin L. Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum
Starter Throughout Back-Slopping. J Food Sci 2017; 82:1898-1901. [DOI: 10.1111/1750-3841.13804] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 05/26/2017] [Accepted: 06/06/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Paola Dolci
- Dept. of Agricultural, Forest and Food Sciences; Univ. of Torino; Largo Paolo Braccini 2 10095 Grugliasco Italy
| | - Luca Cocolin
- Dept. of Agricultural, Forest and Food Sciences; Univ. of Torino; Largo Paolo Braccini 2 10095 Grugliasco Italy
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Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2894-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zhang MZ, Yang M, Su H, Rollins D, Zhang S. Lactobacillus colini sp. nov., isolated from Northern Bobwhite (Colinus virginianus). Int J Syst Evol Microbiol 2017; 67:325-329. [PMID: 27902241 DOI: 10.1099/ijsem.0.001624] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2023] Open
Abstract
Biochemical and molecular studies were performed on five unknown bacterial strains isolated from the intestinal contents of Northern Bobwhites (Colinus virginianus) collected from western Texas, USA. The strains were Gram-stain-positive, catalase-negative, non-spore-forming rods arranged in single cells, pairs or short chains. Colonies on Columbia blood agar are circular, flat, entire, approximately 0.5-1.5 mm in diameter and surrounded with a zone of alpha-haemolysis at after incubation for 48 h at 37 °C. Colonies on MRS agar are umbonate with irregular edge, opaque and approximately 1-1.5 mm in diameter after incubation for 48 h. The 16S rRNA gene sequences of the isolates were identical and the highest sequence similarity (97 %) was found to the type strains of Lactobacillus gasseri, L. johnsonii and L. taiwanensis. The strains were distinguishable from related species of the genus Lactobacilluson the basis of carbohydrate fermentation, enzymatic production and fatty acid profiles. The peptidoglycan type is l-Lys-d-Asp (A4α). The DNA G+C content is 35.6 mol%. Major cellular fatty acids are C14 : 0, C16 : 0 and C18 : 1 ω9c. Based on phenotypic, phylogenetic and chemotaxonomic information, the strains represent a novel species of the genus Lactobacillus for which the name Lactobacillus colini sp. nov. is proposed. The type strain is 111144 L1T (=DSM 101872T=KCTC 21086T).
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Affiliation(s)
- Michael Z Zhang
- Department of Biomedical Sciences, College of Veterinary Medicine, University of Missouri, Columbia, MO 65211, USA
| | - Ming Yang
- Department of Veterinary Pathobiology, Veterinary Medical Diagnostic Laboratory, College of Veterinary Medicine, University of Missouri, Columbia, MO 65211, USA
| | - Hongwen Su
- Department of Pathobiology, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX 77845, USA
| | - Dale Rollins
- Rolling Plains Quail Research Foundation, Texas AgriLife Research, San Angelo, TX 76901, USA
| | - Shuping Zhang
- Department of Veterinary Pathobiology, Veterinary Medical Diagnostic Laboratory, College of Veterinary Medicine, University of Missouri, Columbia, MO 65211, USA
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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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40
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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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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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42
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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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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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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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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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Tiwari R, Kumar K, Singh S, Nain L, Shukla P. Molecular Detection and Environment-Specific Diversity of Glycosyl Hydrolase Family 1 β-Glucosidase in Different Habitats. Front Microbiol 2016; 7:1597. [PMID: 27790196 PMCID: PMC5062022 DOI: 10.3389/fmicb.2016.01597] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Accepted: 09/26/2016] [Indexed: 12/23/2022] Open
Abstract
β-glucosidase is a crucial element of the microbial cellulose multienzyme complex since it is responsible for the regulation of the entire cellulose hydrolysis process. Therefore, the aim of the present work was to explore the diversity and distribution of glycosyl hydrolase family 1 β-glucosidase genes in three different environmental niches including, Himalayan soil, cow dung and compost by metagenomic approach. Preliminary evaluation through metabolic profiling using BIOLOG based utilization patterns of carbon, nitrogen, phosphorus and sulfur revealed the environment and substrate specific nature of the indigenous microbial population. Furthermore, clonal library selection, screening and sequence analysis revealed that most of the GH1 β-glucosidase proteins had low identities with the available database. Analysis of the distribution of GH1 β-glucosidase gene fragments and β-glucosidase producing microbial community revealed the environment specific nature. The OTUs obtained from Himalayan soil and compost metagenomic libraries were grouped into 19 different genera comprising 6 groups. The cow dung sample displayed the least diversity of GH1 β-glucosidase sequences, with only 14 genera, distributed among three groups- Bacteroidetes, Firmicutes, and Actinobacteria. The metagenomic study coupled with metabolic profiling of GH1 β-glucosidase illustrated the existence of intricate relationship between the geochemical environmental factors and inherent microbial community.
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Affiliation(s)
- Rameshwar Tiwari
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand UniversityRohtak, India; Division of Microbiology, ICAR-Indian Agricultural Research InstituteNew Delhi, India
| | - Kanika Kumar
- ICAR-National Research Centre on Plant Biotechnology, LBS Centre, Indian Agricultural Research Institute New Delhi, India
| | - Surender Singh
- Division of Microbiology, ICAR-Indian Agricultural Research Institute New Delhi, India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agricultural Research Institute New Delhi, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University Rohtak, India
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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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48
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Prebiotic synthesis from rice using Aspergillus oryzae with solid state fermentation. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.anres.2016.02.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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49
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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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Pontonio E, Mahony J, Di Cagno R, O'Connell Motherway M, Lugli GA, O'Callaghan A, De Angelis M, Ventura M, Gobbetti M, van Sinderen D. Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814(T). Microb Cell Fact 2016; 15:72. [PMID: 27142164 PMCID: PMC4855831 DOI: 10.1186/s12934-016-0473-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Accepted: 04/24/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Among the oligosaccharides that may positively affect the gut microbiota, xylo-oligosaccharides (XOS) and arabinoxylan oligosaccharides (AXOS) possess promising functional properties. Ingestion of XOS has been reported to contribute to anti-oxidant, anti-bacterial, immune-modulatory and anti-diabetic activities. Because of the structural complexity and chemical heterogeneity, complete degradation of xylan-containing plant polymers requires the synergistic activity of several enzymes. Endo-xylanases and β-D-xylosidases, collectively termed xylanases, represent the two key enzymes responsible for the sequential hydrolysis of xylan. Xylanase cocktails are used on an industrial scale for biotechnological purposes. Lactobacillus rossiae DSM 15814(T) can utilize an extensive set of carbon sources, an ability that is likely to contribute to its adaptive ability. In this study, the capacity of this strain to utilize XOS, xylan, D-xylose and L-arabinose was investigated. RESULTS Genomic and transcriptomic analyses revealed the presence of two gene clusters, designated xyl and ara, encoding proteins predicted to be responsible for XOS uptake and hydrolysis and D-xylose utilization, and L-arabinose metabolism, respectively. The deduced amino acid sequence of one of the genes of the xyl gene cluster, LROS_1108 (designated here as xylA), shows high similarity to (predicted) β-D-xylosidases encoded by various lactic acid bacteria, and belongs to glycosyl hydrolase family 43. Heterologously expressed XylA was shown to completely hydrolyse XOS to xylose and showed optimal activity at pH 6.0 and 40 °C. Furthermore, β-D-xylosidase activity of L. rossiae DSM 15814(T) was also measured under sourdough conditions. CONCLUSIONS This study highlights the ability of L. rossiae DSM 15814(T) to utilize XOS, which is a very useful trait when selecting starters with specific metabolic performances for sourdough fermentation or as probiotics.
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Affiliation(s)
- Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126, Bari, Italy
| | - Jennifer Mahony
- School of Microbiology, University College Cork, Cork, Ireland
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126, Bari, Italy.
| | - Mary O'Connell Motherway
- School of Microbiology, University College Cork, Cork, Ireland.,Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
| | - Gabriele Andrea Lugli
- Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy
| | - Amy O'Callaghan
- School of Microbiology, University College Cork, Cork, Ireland.,Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126, Bari, Italy
| | - Marco Ventura
- Laboratory of Probiogenomics, Department of Life Sciences, University of Parma, Parma, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126, Bari, Italy
| | - Douwe van Sinderen
- School of Microbiology, University College Cork, Cork, Ireland.,Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland
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