Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

Trends in Food Science and Technology

Volumn 68, Issue , 2017, Pages 152-159

  Van Kerrebroeck, Simon ^a   Maes, Dominique ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Lactic acid bacteria; Lactobacillus sanfranciscensis; Process conditions; Sourdough; Species diversity; Yeasts

Indexed keywords

BIODIVERSITY; FERMENTATION; LABORATORIES; LACTIC ACID; YEAST;

FERMENTATION TEMPERATURE; FERMENTATION TIME; LACTIC ACID BACTERIA; LACTOBACILLUS SANFRANCISCENSIS; MICROBIAL SPECIES; PROCESS CONDITION; PROCESSING CONDITION; SOURDOUGH;

BACTERIA;

EID: 85028463295     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.08.016     Document Type: Note

References (50)

1. Ampe, F., ben Omar, N., Moizan, C., Wacher, C., Guyot, J.-P., Polyphasic study of the spatial distribution of microorganisms in Mexican pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations. Applied and Environmental Microbiology 65 (1999), 5464–5473.
2. Aslankoohi, E., Herrera-Malaver, B., Rezaei, M.N., Steensels, J., Courtin, C.M., Verstrepen, K.J., Non-conventional yeast strains increase the aroma complexity of bread. PLoS One, 11, 2016, e0165126.
3. Bessmeltseva, M., Viiard, E., Simm, J., Paalme, T., Sarand, I., Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation. PLoS One, 9, 2014, e95449.
4. Böcker, G., Stolz, P., Hammes, W.P., Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis. Getreide Mehl und Brot 49 (1995), 370–374.
5. Ciani, M., Capece, A., Comitini, F., Canonico, L., Siesto, G., Romano, P., Yeast interactions in inoculated wine fermentation. Frontiers in Microbiology, 7, 2016, 555.
6. Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M., 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 (2001), 95–104.
7. De Vuyst, L., Harth, H., Van Kerrebroeck, S., Leroy, F., Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology 239 (2016), 26–34.
8. De Vuyst, L., Schrijvers, V., Paramithiotis, S., Hoste, B., Vancanneyt, M., Swings, J., et al. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Applied and Environmental Microbiology 68 (2002), 6059–6069.
9. De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H.-M., Weckx, S., Microbial ecology of sourdough fermentations: Diverse or uniform?. Food Microbiology 37 (2014), 11–29.
10. De Vuyst, L., Van Kerrebroeck, S., Leroy, F., Microbial ecology and process technology of sourdough fermentation. Advances in Applied Microbiology 100 (2017), 49–160.
11. De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T., Weckx, S., Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology 26 (2009), 666–675.
12. Di Cagno, R., Pontonio, E., Buchin, S., De Angelis, M., Lattanzi, A., Valerio, F., et al. Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation. Applied and Environmental Microbiology 80 (2014), 3161–3172.
13. Ercolini, D., Pontonio, E., De Filippis, F., Minervini, F., La Storia, A., Gobbetti, M., et al. Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology 79 (2013), 7827–7836.
14. Gänzle, M.G., Gobbetti, M., Physiology and biochemistry of lactic acid bacteria. Gobbetti, M., Gänzle, M.G., (eds.) Handbook on sourdough biotechnology, 2013, Springer, New York, NY, USA, 183–216.
15. Gänzle, M.G., Ripari, V., Composition and function of sourdough microbiota: From ecological theory to bread quality. International Journal of Food Microbiology 239 (2016), 19–25.
16. Garofalo, C., Silvestri, G., Aquilanti, L., Clementi, F., PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone. Journal of Applied Microbiology 105 (2008), 243–254.
17. 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. International Journal of Food Microbiology 239 (2016), 3–18.
18. Guerzoni, M.E., Serrazanetti, D., Vernocchi, P., Gianotti, A., Physiology and biochemistry of sourdough yeasts. Gobbetti, M., Gänzle, M.G., (eds.) Handbook on sourdough biotechnology, 2013, Springer, New York, NY, USA, 155–181.
19. Hammes, W.P., Brandt, M.J., Francis, K.L., Rosenheim, J., Seitter, M.F.H., Vogelmann, S.A., Microbial ecology of cereal fermentations. Trends in Food Science & Technology 16 (2005), 4–11.
20. Harth, H., Van Kerrebroeck, S., De Vuyst, L., Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions. International Journal of Food Microbiology 228 (2016), 22–32.
21. Huys, G., Daniel, H.-M., De Vuyst, L., Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. Gobbetti, M., Gänzle, M.G., (eds.) Handbook on sourdough biotechnology, 2013, Springer, New York, NY, USA, 105–154.
22. Lattanzi, A., Minervini, F., Di Cagno, R., Diviccaro, A., Antonielli, L., Cardinali, G., et al. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology 163 (2013), 71–79.
23. Lhomme, E., Urien, C., Legrand, J., Dousset, X., Onno, B., Sicard, D., Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology 53 (2016), 41–50.
24. Li, Z., Li, H., Bian, K., Microbiological characterization of traditional dough fermentation starter (jiaozi) for steamed bread making by culture-dependent and culture-independent methods. International Journal of Food Microbiology 234 (2016), 9–14.
25. Luangsakul, N., Keeratipibul, S., Jindamorakot, S., Tanasupawat, S., Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. Food Science and Technology 42 (2009), 1404–1412.
26. Meroth, C.B., Hammes, W.P., Hertel, C., Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 69 (2003), 7453–7461.
27. 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 Microbiology 60 (2016), 112–123.
28. Minervini, F., De Angelis, M., Di Cagno, R., Gobbetti, M., Ecological parameters influencing microbial diversity and stability of traditional sourdough. International Journal of Food Microbiology 171 (2014), 136–146.
29. Minervini, F., Di Cagno, R., Lattanzi, A., De Angelis, M., Antonielli, L., Cardinali, G., et al. Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: Interactions between ingredients and microbial species diversity. Applied and Environmental Microbiology 78 (2012), 1251–1264.
30. Minervini, F., Lattanzi, A., De Angelis, M., Di Cagno, R., Gobbetti, M., Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Applied and Environmental Microbiology 78 (2012), 5328–5340.
31. Morris, E.K., Caruso, T., Buscot, F., Fischer, M., Hancock, C., Maier, T.S., et al. Choosing and using diversity indices: Insights for ecological applications from the German biodiversity exploratories. Ecology and Evolution 4 (2014), 3514–3524.
32. Müller, M.R.A., Wolfrum, G., Stolz, P., Ehrmann, M.A., Vogel, R.F., Monitoring the growth of Lactobacillus species during a rye flour fermentation. Food Microbiology 18 (2001), 217–227.
33. Ripari, V., Gänzle, M.G., Berardi, E., Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. International Journal of Food Microbiology 232 (2016), 35–42.
34. Rizzello, C.G., Cavoski, I., Turk, J., Ercolini, D., Nionelli, L., Pontonio, E., et al. Organic cultivation of Triticum turgidum subsp durum is reflected in the flour-sourdough fermentation-bread axis. Applied and Environmental Microbiology 81 (2015), 3192–3204.
35. Robert, H., Gabriel, V., Fontagné-Faucher, C., Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR. International Journal of Food Microbiology 135 (2009), 53–59.
36. Sekwati-Monang, B., Gänzle, M.G., Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana. International Journal of Food Microbiology 150 (2011), 115–121.
37. Siragusa, S., Di Cagno, R., Ercolini, D., Minervini, F., Gobbetti, M., De Angelis, M., 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 (2009), 1099–1109.
38. Van Kerrebroeck, S., Bastos, F.C., Harth, H., De Vuyst, L., A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics. International Journal of Food Microbiology 239 (2016), 54–64.
39. Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys, G., Vancanneyt, M., Vandamme, P., et al. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Applied and Environmental Microbiology 73 (2007), 4741–4750.
40. Venturi, M., Guerrini, S., Vincenzini, M., Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. Food Microbiology 31 (2012), 107–115.
41. Vogel, R.F., Microbial networks and metabolic fluxes in food fermentations. Cardinali, G., Corte, L., Roscini, L., Casella, S., Cocolin, L., Neviani, E., (eds.) Microbial diversity - the challenge of complexity, 2015, Simtrea, Firenze, Italy, 19–24.
42. Vogelmann, S.A., Hertel, C., Impact of ecological factors on the stability of microbial associations in sourdough fermentation. Food Microbiology 28 (2011), 583–589.
43. Vrancken, G., De Vuyst, L., Van der Meulen, R., Huys, G., Vandamme, P., Daniel, H.-M., Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs. FEMS Yeast Research 10 (2010), 471–481.
44. Vrancken, G., Rimaux, T., Weckx, S., Leroy, F., De Vuyst, L., Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation. Applied and Environmental Microbiology 77 (2011), 2716–2726.
45. Wang, C., Mas, A., Esteve-Zarzoso, B., The interaction between Saccharomyces cerevisiae and non-Saccharomyces yeast during alcoholic fermentation is species and strain specific. Frontiers in Microbiology, 7, 2016, 502.
46. Weckx, S., Van der Meulen, R., Allemeersch, J., Huys, G., Vandamme, P., Van Hummelen, P., et al. Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. Applied and Environmental Microbiology 76 (2010), 5402–5408.
47. Weckx, S., Van der Meulen, R., Maes, D., Scheirlinck, I., Huys, G., Vandamme, P., et al. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiology 27 (2010), 1000–1008.
48. Zhang, G., He, G., Predominant bacteria diversity in Chinese traditional sourdough. Journal of Food Science 78 (2013), M1218–M1223.
49. Zhang, J., Liu, W., Sun, Z., Bao, Q., Wang, F., Yu, J., et al. Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China. Food Control 22 (2011), 767–774.
50. Zheng, J., Ruan, L., Sun, M., Gänzle, M.G., A genomic view of Lactobacilli and Pediococci demonstrates that phylogeny matches ecology and physiology. Applied and Environmental Microbiology 81 (2015), 7233–7243.