Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations
Open Access
- 26 January 2022
- journal article
- research article
- Published by MDPI AG in Microorganisms
- Vol. 10 (2), 283
- https://doi.org/10.3390/microorganisms10020283
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.Keywords
This publication has 75 references indexed in Scilit:
- Diversity and technological potential of lactic acid bacteria of wheat floursFood Microbiology, 2013
- Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species DiversityApplied and Environmental Microbiology, 2012
- Wickerhamomyces anomalus in the sourdough microbial ecosystemAntonie van Leeuwenhoek, 2010
- Beneficial Effects of Probiotic and Food Borne Yeasts on Human HealthNutrients, 2010
- Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)Antonie van Leeuwenhoek, 2009
- Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis StartersApplied and Environmental Microbiology, 2009
- Interactive Tree Of Life (iTOL): an online tool for phylogenetic tree display and annotationBioinformatics, 2006
- Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)International Journal of Food Microbiology, 2005
- MUSCLE: multiple sequence alignment with high accuracy and high throughputNucleic Acids Research, 2004
- Basic local alignment search toolJournal of Molecular Biology, 1990