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Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly

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Abstract

A total of 167 yeast and 136 lactic acid bacteria strains were isolated from spontaneously fermented wheat sourdoughs from two regions of Greece, namely Thessaly and Peloponnesus. Identification of the isolates exhibited dominance of Torulaspora delbrueckii with sporadic presence of Saccharomyces cerevisiae and, regarding the lactic acid bacteria, dominance of Lactobacillus sanfranciscensis in the sourdoughs from Thessaly and Lb. plantarum subsp. plantarum in the sourdoughs from Peloponnesus. The latter was accompanied by Pediococcus pentosaceus as secondary microbiota. None of the above mentioned strains exhibited amylolytic, lipolytic or proteolytic activities, and none of the lactic acid bacteria strains produced antimicrobial compounds.

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Acknowledgments

The authors would like to thank Professor G.-J.E. Nychas, Laboratory of Microbiology and Biotechnology of Foods, for supplying Bacillus subtilis strain FMCC B-109.

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Authors and Affiliations

  1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Spiros Paramithiotis & Eleftherios H. Drosinos

  2. Trikala Mills, 15th Km N.R. Trikala-Kalambaka, 42200, Trikala, Greece

    Stefania Tsiasiotou

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  1. Spiros Paramithiotis
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  2. Stefania Tsiasiotou
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  3. Eleftherios H. Drosinos
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Correspondence to Spiros Paramithiotis.

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Paramithiotis, S., Tsiasiotou, S. & Drosinos, E.H. Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly. Eur Food Res Technol 231, 883–890 (2010). https://doi.org/10.1007/s00217-010-1345-0

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