Advertisement

Antonie van Leeuwenhoek

, Volume 101, Issue 2, pp 369–377 | Cite as

Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

  • Annabelle Vera
  • Maï Huong Ly-Chatain
  • Véronique Rigobello
  • Yann Demarigny
Original Paper

Abstract

Sourdoughs are complex ecosystems which are widely used to produce baked goods. This study aimed to provide a dynamic description of an industrial French sourdough ecosystem over 10 consecutive days. The sourdough was obtained from a natural fermentation that has been propagated over several years by the traditional backslopping method. The physico-chemical properties (pH, temperature, total titratable acidity) and the diversity of the lactobacilli among the microbiota were analyzed. A culture-dependent approach provided genotypic (REP-PCR) and phenotypic characterizations. The ecosystem showed a cyclic dynamic. The pH ranged from 3.41 to 3.7 and the acidity levels from 13.9 to 22.4 ml NaOH. A stable lactobacilli microbiota was observed in the sourdough over the 10 days. It was composed of four predominant species assigned to Lactobacillus panis, Lactobacillus frumenti, Lactobacillus amylolyticus and Lactobacillus acetotolerans. The phenotypic tests highlighted an acidification function for the Lb. amylolyticus and Lb. acetotolerans populations, whereas the Lb. panis and Lb. frumenti populations seemed more aromatic. Therefore, this natural sourdough was composed of an atypical microbial association.

Keywords

Sourdough Lactobacilli Biodiversity Culture-dependent approach 

References

  1. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24(2):165–174PubMedCrossRefGoogle Scholar
  2. Bohak I, Back W, Richter L, Ehrmann M, Ludwig W, Schlaifer KH (1998) Lactobacillus amylolyticus sp. nov., isolated from Beer Malt and Beer wort. Syst Appl Microbiol 21(3):360–364PubMedCrossRefGoogle Scholar
  3. Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40(5):539–558CrossRefGoogle Scholar
  4. Dalmasso M, Prestoz S, Rigobello V, Demarigny Y (2008) Evolution of the raw cow milk microflora, especially lactococci, enterococci, leuconostocs and lactobacilli over a successive 12 day milking regime. Int J Dairy Sci 3(3):117–130CrossRefGoogle Scholar
  5. De Vuyst L, Neysens P (2005) The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Tech 16(1–3):43–56CrossRefGoogle Scholar
  6. Decock P, Cappelle S (2005) Bread technology and sourdough technology. Trends Food Sci Technol 16(1–3):113–120CrossRefGoogle Scholar
  7. Entani E, Masai H, Suzuki K-I (1986) Lactobacillus acetotolerans, a new species from fermented vinegar broth. Int J Syst Bacteriol 36(4):544–549CrossRefGoogle Scholar
  8. Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X (2007) Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis. Food Microbiol 24(7–8):678–686PubMedCrossRefGoogle Scholar
  9. Gabriel V, Lefebvre D, Vayssier Y, Faucher C (1999) Characterization of the microflora from natural sourdoughs. Microbiol Aliments Nutr 17:171–179Google Scholar
  10. Gobbetti M, De Angelis M, Corsetti A, Di Cagno R (2005) Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci Technol 16(1–3):57–69CrossRefGoogle Scholar
  11. Gül H, Özçelik S, SagdIç O, Certel M (2005) Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochem 40(2):691–697CrossRefGoogle Scholar
  12. Hammes WP, Brandt MJ, Francis KL, Rosenheim J, Seitter MFH, Vogelmann SA (2005) Microbial ecology of cereal fermentations. Trends Food Sci Technol 16(1–3):4–11CrossRefGoogle Scholar
  13. Kandler O, Weiss N (1986) Section 14—Regular, nonsporing gram-positive rods. In: Sneath PHA, Mair NS, Sharpe ME, Holt JG (eds) Bergey’s manual of systematic bacteriology, vol 2. Williams & Wilkins, BaltimoreGoogle Scholar
  14. Luangsakul N, Keeratipibul S, Jindamorakot S, Tanasupawat S (2009) Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand. LWT Food Sci Technol 42(8):1404–1412CrossRefGoogle Scholar
  15. Meroth CB, Walter J, Hertel C, Brandt MJ, Hammes WP (2003) Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol 69(1):475–482PubMedCrossRefGoogle Scholar
  16. Müller MRA, Ehrmann MA, Vogel RF (2000) Lactobacillus frumenti sp nov, a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period. Int J Syst Evol Microbiol 50(6):2127–2133PubMedCrossRefGoogle Scholar
  17. 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. Int J Food Sci 21(3):269–286Google Scholar
  18. Pedersen C, Jonsson H, Lindberg JE, Roos S (2004) Microbiological characterization of wet wheat distillers’ grain, with focus on isolation of lactobacilli with potential as probiotics. Appl Environ Microbiol 70(3):1522–1527PubMedCrossRefGoogle Scholar
  19. Reale A, Tremonte P, Succi M, Sorrentino E, Coppola R (2005) Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region. Ann Microbiol 55(1):17–22Google Scholar
  20. Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E (2011) Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods. World J Microbiol Biotech 27(2):237–244CrossRefGoogle Scholar
  21. Robert H, Gabriel V, Fontagné-Faucher C (2009) Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR. Int J Food Microbiol 135(1):53–59PubMedCrossRefGoogle Scholar
  22. Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G (2007) Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs. Appl Environ Microbiol 73(19):6262–6269PubMedCrossRefGoogle Scholar
  23. Simsek Ö, Çon AH, Tulumoglu S (2006) Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control 17(4):263–270CrossRefGoogle Scholar
  24. Valcheva R, Korakli M, Onno B, Prevost H, Ivanova I, Ehrmann MA, Dousset X, Ganzle MG, Vogel RF (2005) Lactobacillus hammesii sp. nov., isolated from French sourdough. Int J Syst Evol Microbiol 55(2):763–767PubMedCrossRefGoogle Scholar
  25. Valcheva R, Ferchichi MF, Korakli M, Ivanova I, Ganzle MG, Vogel RF, Prevost H, Onno B, Dousset X (2006) Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. Int J Syst Evol Microbiol 56(3):587–591PubMedCrossRefGoogle Scholar
  26. Vera A, Rigobello V, Demarigny Y (2009) Comparative study of culture media used for sourdough lactobacilli. Food Microbiol 26(7):728–733PubMedCrossRefGoogle Scholar
  27. Vogel RF, Böcker G, Stolz P, Ehrmann M, Fanta D, Ludwig W, Pot B, Kersters K, Schleifer KH, Hammes WP (1994) Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int J Syst Bacteriol 44(2):223–229PubMedCrossRefGoogle Scholar
  28. Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L (2010) Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations. Food Microbiol 27(8):1000–1008PubMedCrossRefGoogle Scholar
  29. Wiese BG, Strohmar W, Rainey FA, Diekmann H (1996) Lactobacillus panis sp. nov., from sourdough with a long fermentation period. Int J Syst Bacteriol 46(2):449–453PubMedCrossRefGoogle Scholar
  30. Zhang J, Liu W, Sun Z, Bao Q, Wang F, Yu J, Chen W, Zhang H (2011) Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China. Food Control 22(5):767–774CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media B.V. 2011

Authors and Affiliations

  • Annabelle Vera
    • 1
  • Maï Huong Ly-Chatain
    • 2
  • Véronique Rigobello
    • 2
  • Yann Demarigny
    • 2
  1. 1.Entreprise PhilXN, Le JouvancyPont de VeyleFrance
  2. 2.Département Production Agroalimentaire et QualitéUnité BIODYMIA, ISARA-LyonLyonFrance

Personalised recommendations