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Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

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Handbook on Sourdough Biotechnology

Abstract

This chapter describes the taxonomy and biodiversity of yeasts and lactic acid bacteria (LAB) isolated from sourdoughs collected around the world. The phylogenetic position of yeast and LAB species found in sourdoughs is discussed, and important problems in taxonomic nomenclature of typical sourdough-associated species are highlighted. An overview is given of factors that may influence the taxonomic composition of sourdough ecosystems, such as geographical location, type of cereals and other raw materials, and technological process parameters. A brief history is provided of the most commonly used approaches to isolate yeast and LAB strains from sourdough samples. Finally, the main techniques for identification of sourdough yeasts and LAB are discussed, emphasizing both on conventional culture-based methods as well as on culture-independent molecular approaches.

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Notes

  1. 1.

    A taxon (plural taxa) refers to a group of individuals that are judged to form a single unit. A taxon may or may not be given name or rank (species, genus, family, etc.). Primarily, the term serves communication about taxonomic units without the necessity or the possibility to be more specific about them.

  2. 2.

    Synonymous names and those of asporogenic forms (asexual or anamorphic forms, not producing ascospores) are only selectively mentioned if used in the sourdough literature. It is preferable to use the name of the sporogenous form (sexual or teleomorphic form) if it exists and if no strong reasons require the explicit referral to the asporogenous form.

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Authors and Affiliations

  1. BCCM/LMG Bacteria Collection and Laboratory for Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, 9000, Ghent, Belgium

    Geert Huys

  2. Mycothèque de l’Université catholique de Louvain (MUCL), Earth and Life Institute, Applied Microbiology, Mycology, Université catholique de Louvain, Croix du Sud 3 bte 6, 1348, Louvain-la-Neuve, Belgium

    Heide-Marie Daniel

  3. Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium

    Luc De Vuyst

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  1. Geert Huys
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  2. Heide-Marie Daniel
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  3. Luc De Vuyst
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  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Huys, G., Daniel, HM., De Vuyst, L. (2013). Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_5

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