The biodiversity of the microbiota of traditional italian sourdoughs

Wheat: Genetics, Crops and Food Production

Volumn , Issue , 2011, Pages 366-392

  Garofalo, Cristiana ^a   Aquilanti, Lucia ^a   Clementi, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84893018794     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (63)

1. Aslam, Z., Im, W. T., Ten, L. N., Lee, M. J., Kim, K. H. & Lee, S. T. (2006). Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea. International Journal of Systematic and Evolutionary Microbiology, 56, 2209-2213.
2. Böcker, G., Stolz, P. & Hammes, W. P. (1995). Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie des sauerteig-typischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis. Getreide Mehl und Brot, 49, 370-374.
3. Cai, Y., Okada, H., Mori, H., Benno, Y. & Nakase, T. (1999). Lactobacillus paralimentarius sp. nov., isolated from sourdough. International Journal of Systematic and Evolutionary Microbiology, 49, 1451-1455.
4. Catzeddu, P., Mura, E., Parente E., Sanna, M. & Farris, G. A. (2006). Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results. Systematic and Applied Microbiology, 29, 138-144.
5. Coppola, S., Pepe, O., Masi, P. & Sepe, M. (1996). Characterization of leavened doughs for Pizza in Naples. Advances in Food Sciences, 18, 160-162.
6. Coppola, S., Pepe, O. & Mauriello, G. (1998). Effect of leavening microflora on pizza dough properties. Journal of Applied Microbiology, 85, 891-897.
7. Corsetti, A. & Settanni, L. (2007). Lactobacilli in sourdough fermentation. Food Research International, 40, 539-558.
8. Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N. & Gobbetti, M. (2001). Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. International Journal of Food Microbiology, 64, 95-104.
9. Corsetti, A., Settanni, L., Van Sinderen, D., Felis, G. E., Dellaglio, F. & Gobbetti, M. (2005). Lactobacillus rossii sp. nov. isolated from wheat sourdough. International Journal of Systematic and Evolutionary Microbiology, 55, 35-40.
10. Corsetti, A., Settanni, L., Chaves López, C., Felis, G. E., Mastrangelo, M. & Suzzi, G. (2007). A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours. Systematic and Applied Microbiology, 30, 561-571.
11. Corsetti, A., Settanni, L., Valmorri, S., Mastrangelo, M. & Suzzi, G. (2007). Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations. Food Microbiology, 24, 592-600.
12. De Angelis, M., Di Cagno, R., Gallo, G., Curci, M., Siragusa, S., Crecchio, C., Parente, E. & Gobbetti, M. (2007). Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. International Journal of Food Microbiology, 114, 69-82.
13. De Vuyst, L. & Vancanneyt, M. (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24, 120-127.
14. De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T. & Weckx, S. (2009). Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology, 26, 666-675.
15. Ehrmann, M. A., Müller, M. R. & Vogel, R. F. (2003). Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov. International Journal of Systematic and Evolutionary Microbiology, 53, 7-13.
16. Foschino, R., Terranno, R., Mora, D. & Galli, A. (1999). Microbial characterization of sourdoughs for sweet baked products. Italian Journal of Food Science, 11, 19-28.
17. Foschino, R., Gallina, S., Andrighetto, C., Rossetti, L. & Galli, A. (2004). Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Research, 4, 609-618.
18. Galli, A. & Ottogalli, G. (1973). Aspetti della microflora degli impasti per panettone. Annals of Microbiology 23, 39-47.
19. Galli, A., Franzetti, L. & Fortina, M. G. (1988). Isolation and identification of sour dough microflora. Microbiologie-Aliments-Nutrition, 6, 345-351.
20. Garofalo, C., Silvestri, G., Aquilanti L. & Clementi, F. (2008). PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone. Journal of Applied Microbiology, 105, 243-254.
21. Gatto, V. & Torriani, S. (2004). Microbial population changes during sourdough fermentation monitored by DGGE analysis of 16S and 26S rRNA gene fragments. Annals of Microbiology, 54, 31-42.
22. Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science and Technology, 9, 267-274.
23. Gobbetti, M., Corsetti, A., Rossi, J., La Rosa, F. & De Vincenzi, S. (1994). Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of central Italy. Italian Journal of Food Science, 6, 85-94.
24. Gullo, M., Romano, A. D., Pulvirenti, A. & Giudici, P. (2003). Candida humilis-dominant species in sourdoughs for the production of durum wheat bran flour bread. International Journal of Food Microbiology, 80, 55-59.
25. Hammes, W. P., Brandt, M. J., Francis, K. L., Rosenheim, M., Seitter, F. H. & Vogelmann, S. (2005). Microbial ecology of cereal fermentations. Trends in Food Science and Technology, 16, 4-11.
26. Huy, Y. H., Corke, H., De Leyn, I., Nip, W. K. & Cross, N. A. (2006). Bakery products: Science and Technology, Wiley-Blackwell (Eds).
27. Iacumin, L., Cecchini, F., Manzano, M., Osualdini M., Boscolo D., Orlic S. & Comi, G. (2009). Description of the microflora of sourdoughs by culture-dependent and cultureindependent methods. Food Microbiology, 26, 128-135.
28. Iorizzo, M., Coppola, R., Sorrentino, E. & Grazia, L. (1995). Microbiological characterization of sourdough from Molise. Caratterizzazione microbiologica di paste acide molisane. Industrie Alimentari, 34, 1290-1294.
29. Lombardi, A., Zilio, F., Andrighetto, C., Zampese, L. & Loddo, A. (2007). Microbiological characterization of sourdoughs of Veneto region. Caratterizzazione microbiologica di impasti acidi veneti. Industrie alimentari, 46, 147-151.
30. Meroth, C. B., Hammes, W. P. & Hertel, C. (2004). Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Systematic and Applied Microbiology, 27, 151-159.
31. Minervini, F., Rizzello, C. G. & Sanna, M. (2010). I pani tipici. In -Biotecnologia dei prodotti lievitati da forno". Casa Editrice Ambrosiana (Eds.), Chapter 14, 263-284.
32. Osimani, A., Zannini, E., Aquilanti, L., Mannazzu, I., Comitini, F. & Clementi, F. (2009). Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region. Batteri lattici e lieviti da madri acide di farina di grano tenero della regione Marche. Italian Journal of Food Science, 21, 269-286.
33. Ottogalli, G., Galli, A. & Foschino, R. (1996). Italian bakery products obtained with sour dough: characterization of the typical microflora. Advances in Food Sciences, 18, 131-144.
34. Picozzi, C., D'Anchise, F. & Foschino, R. (2006). PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product. European Food Research and Technology, 222, 330-335.
35. Pulvirenti, A., Caggia, C., Restuccia, C., Gullo, M. & Giudici, P. (2001). DNA fingerprinting methods used for identification of yeasts isolated from Sicilian sourdoughs. Annals of Microbiology, 51, 107-120.
36. Pulvirenti, A., Solieri, L., Gullo, M., De Vero, L. & Giudici, P. (2004). Occurrence and dominance of yeast species in sourdough. Letters in Applied Microbiology, 38, 113-117.
37. Randazzo, C. L., Heilig, H., Restuccia, C., Giudici, P. & Caggia, C. (2005). Bacterial population in traditional sourdough evaluated by molecular methods. Journal of Applied Microbiology, 99, 251-258.
38. Reale, A., Tremonte, P., Succi, M., Sorrentino, E. & Coppola, R. (2005). Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region. Annals of Microbiology, 55, 17-22.
39. Ricciardi, A., Paraggio, M., Salzano, G., Andreotti, G., De Fina, M. & Romano, P. (2002). Microflora of the sourdoughs used to produce two typical Southern Italy breads: Cornetto of Matera and Altamura bread. La microflora degli impasti utilizzati per la produzione del Cornetto di Matera e del Pane di Altamura. Tecnica Molitoria, 8, 780-787.
40. Ricciardi, A., Parente, E., Piraino, P., Paraggio, M. & Romano, P. (2005). Phenotypic characterization of the lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy). International Journal of Food Microbiology, 98, 63-72.
41. Robert, H., Gabriel, V. & Fontagné-Faucher, C. (2009). Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using speciesspecific PCR. International Journal of Food Microbiology, 135, 53-59.
42. Romano, A. D., Gullo M. & Caggia, C. (2001). Le tecnologie di produzione del pane in Sicilia. Tecnica Agricola, 53, n.1-2 gennaio-giugno, 2001.
43. Rossi, J. (1996). The yeasts in sourdough. Advances in Food Sciences, 18, 201-211.
44. Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancanneyt, M., De Vuyst, L., Vandamme, P. & Huys, G. (2007a). Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional belgian sourdoughs. Applied and Environmental Microbiology, 73, 6262-6269.
45. Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Cleenwerck, I., Huys, G., Vandamme, P., De Vuyst, L. & Vancanneyt, M. (2007). Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough. International Journal of Systematic and Evolutionary Microbiology, 57, 223-227.
46. Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancanneyt, M., De Vuyst, L., Vandamme, P. & Huys, G. (2008). Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting. Applied and Environmental Microbiology, 74, 2414-2423.
47. Scheirlinck, I., Van der Meulen, R., De Vuyst, L., Vandamme, P. & Huys, G. (2009). Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments. Journal of Applied Microbiology, 106, 1081-1092.
48. Settanni, L., Van Sinderen, D., Rossi, J. & Corsetti, A. (2005). Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by Multiplex PCR. Applied and Environmental Microbiology, 71, 3049-3059.
49. Settanni, L., Valmorri, S., van Sinderen, D., Suzzi G., Paparella A. & Corsetti, A. (2006). Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for monitoring common sourdough-associated Lactobacillus species. Applied and Environmental Microbiology, 72, 3793-3796.
50. Siragusa, S., Di Cagno, R., Ercolini, D., Minervini, F., Gobbetti, M., & De Angelis, M. (2009). Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough Type I propagation using Lactobacillus sanfranciscensis starters. Applied and Environmental Microbiology, 75, 1099-1109.
51. Succi, M., Reale, A., Andrighetto, C., Lombardi, A., Sorrentino, E. & Coppola, R. (2003). Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour. FEMS Microbiology Letters, 225, 143-148.
52. Valcheva, R., Korakli, M., Onno, B., Prévost, H., Ivanova, I., Ehrmann, M. A., Dousset, X., Gänzle, M. G. & Vogel, R. F. (2005). Lactobacillus hammesii sp. nov., isolated from French sourdough. International Journal of Systematic and Evolutionary Microbiology, 55, 763-767.
53. Valcheva, R., Ferchichi, M. F., Korakli, M., Ivanova, I., Gänzle, M. G., Vogel, R. F., Prévost, H., Onno, B. & Dousset, X. (2006). Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. International Journal of Systematic and Evolutionary Microbiology, 56, 587-591.
54. Valmorri, S., Settanni, L., Suzzi, G., Gardini, F., Vernocchi, P. & Corsetti, A. (2006). Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy). Letters in Applied Microbiology, 43, 343-349.
55. Valmorri, S., Tofalo, R., Settanni, L., Corsetti, A. & Suzzi, G. (2010). Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek, 97, 119-129.
56. Vancanneyt, M., Neysens, P., Dewachter, M., Engelbeen, K., Snauwaert, C., Cleenwerck, I., Van der Meulen, R., Hoste, B., Tsakalidou, E., De Vuyst, L. & Swings, J. (2005). Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov. from wheat sourdough. International Journal of Systematic and Evolutionary Microbiology, 55, 615-620.
57. Venturi, M. Guerrini, S. & Vincenzini, M., (2009). Microbiology of two traditional sourdough production processes in Italy: Lagaccio biscuit and Panettone cake. Annals of Microbiology, 59, 82.
58. Vernocchi, P., Valmorri, S., Dalai, I., Torriani, S., Gianotti, A., Suzzi, G., Guerzoni, M. E., Mastrocola, D. & Gardini, F. (2004). Characterization of the yeast population involved in the production of a typical italian bread. Journal of Food Science, 69, 182-186.
59. Vernocchi, P., Valmorri, S., Gatto, V., Torriani, S., Gianotti, A., Suzzi, G., Guerzoni, M. E. & Gardini, F. (2004b). A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation. Food Research International, 37, 469-476.
60. Vogel, R.F., Böcker, G., Stolz, P., Ehrmann, M., Fanta, D., Ludwig, W., Pot, B., Kersters, K., Schleifer, K.H. & Hammes, W.P. (1994). Identification of Lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. International Journal Systematic Bacteriology, 44, 223-229.
61. Zannini, E., Garofalo, C. & Clementi, F. (2010). I prodotti dolciari lievitati italiani. In -Biotecnologia dei prodotti lievitati da forno". Casa Editrice Ambrosiana (Eds.), Chapter 13, 243-262.
62. Zotta, T., Ricciardi, A. & Parente, E. (2007). Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs. International Journal of Food Microbiology, 115, 165-172.
63. Zotta, T., Piraino, P., Parente, E., Salzano, G. & Ricciardi, A. (2008). Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy). World Journal of Microbiology and Biotechnology, 24, 1785-1795.