Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours
The fermentation of type I sourdough was studied for 20 d with daily back‐slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a...
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| Veröffentlicht in: | Journal of food science 2016-08, Vol.81 (8), p.M1996-M2005 |
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| creator | Taccari, Manuela Aquilanti, Lucia Polverigiani, Serena Osimani, Andrea Garofalo, Cristiana Milanović, Vesna Clementi, Francesca |
| description | The fermentation of type I sourdough was studied for 20 d with daily back‐slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culture‐dependent and culture‐independent PCR‐DGGE approach. The pH, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured. Three flours differed for both chemical and rheological properties. A microbial succession was observed, with the atypical sourdough species detected at day 0 (i.e. Lactococcus lactis and Leuconostoc holzapfelii/citreum group for bacteria and Candida silvae and Wickerhamomyces anomalus for yeasts) being progressively replaced by taxa more adapted to the sourdough ecosystem (Lactobacillus brevis, Lactobacillus alimentarius/paralimentarius, Saccharomyces cerevisiae). In mature sourdoughs, a notably different species composition was observed. As sourdoughs propagated with the same flour at laboratory and artisan bakery level were compared, the influence of both the substrate and the propagation environment on microbial diversity was assumed.
Practical Applications
Bakery foods made from wholemeal flours have many health benefits, mainly due to their high content of bran fiber. However, wholemeal flours are poorly utilized in breadmaking due to their low leavening ability and richness in antinutrients (phytates). The use of wholemeal sourdoughs might represent an alternative to baker's yeast for future development of more nutritious cereal‐based foods. |
| doi_str_mv | 10.1111/1750-3841.13372 |
| format | Article |
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Practical Applications
Bakery foods made from wholemeal flours have many health benefits, mainly due to their high content of bran fiber. However, wholemeal flours are poorly utilized in breadmaking due to their low leavening ability and richness in antinutrients (phytates). The use of wholemeal sourdoughs might represent an alternative to baker's yeast for future development of more nutritious cereal‐based foods.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.13372</identifier><identifier>PMID: 27332783</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>United States: Blackwell Publishing Ltd</publisher><subject>Acidity ; Bacteria ; Bacteria - growth & development ; Bakery products ; Baking yeast ; Bread ; Bread - microbiology ; Candida ; Fermentation ; Flour ; Flour - analysis ; Flour - microbiology ; Food ; Food Handling - methods ; Food Microbiology ; Food science ; high extraction rate flour ; high-fiber breadmaking ; high-fiber sourdough ; Humans ; Laboratories ; Lactobacillus - growth & development ; Lactobacillus alimentarius ; Lactobacillus brevis ; Lactococcus lactis ; Leuconostoc ; Microbiology ; Microorganisms ; Organic acids ; PCR-DGGE ; pH effects ; Polymerase Chain Reaction ; Propagation ; Rheological properties ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - growth & development ; Sourdough ; sourdough microbiota ; Species composition ; Species Specificity ; Substrates ; Taxa ; Triticum ; Triticum aestivum ; Wheat ; Whole Grains ; Yeast ; Yeasts</subject><ispartof>Journal of food science, 2016-08, Vol.81 (8), p.M1996-M2005</ispartof><rights>2016 Institute of Food Technologists</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5452-a011b8244d97efd807f162fe8b58bc7bb2cab4aef361efeba90bfd8af203ef043</citedby><cites>FETCH-LOGICAL-c5452-a011b8244d97efd807f162fe8b58bc7bb2cab4aef361efeba90bfd8af203ef043</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.13372$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.13372$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27332783$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Taccari, Manuela</creatorcontrib><creatorcontrib>Aquilanti, Lucia</creatorcontrib><creatorcontrib>Polverigiani, Serena</creatorcontrib><creatorcontrib>Osimani, Andrea</creatorcontrib><creatorcontrib>Garofalo, Cristiana</creatorcontrib><creatorcontrib>Milanović, Vesna</creatorcontrib><creatorcontrib>Clementi, Francesca</creatorcontrib><title>Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>The fermentation of type I sourdough was studied for 20 d with daily back‐slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culture‐dependent and culture‐independent PCR‐DGGE approach. The pH, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured. Three flours differed for both chemical and rheological properties. A microbial succession was observed, with the atypical sourdough species detected at day 0 (i.e. Lactococcus lactis and Leuconostoc holzapfelii/citreum group for bacteria and Candida silvae and Wickerhamomyces anomalus for yeasts) being progressively replaced by taxa more adapted to the sourdough ecosystem (Lactobacillus brevis, Lactobacillus alimentarius/paralimentarius, Saccharomyces cerevisiae). In mature sourdoughs, a notably different species composition was observed. As sourdoughs propagated with the same flour at laboratory and artisan bakery level were compared, the influence of both the substrate and the propagation environment on microbial diversity was assumed.
Practical Applications
Bakery foods made from wholemeal flours have many health benefits, mainly due to their high content of bran fiber. However, wholemeal flours are poorly utilized in breadmaking due to their low leavening ability and richness in antinutrients (phytates). The use of wholemeal sourdoughs might represent an alternative to baker's yeast for future development of more nutritious cereal‐based foods.</description><subject>Acidity</subject><subject>Bacteria</subject><subject>Bacteria - growth & development</subject><subject>Bakery products</subject><subject>Baking yeast</subject><subject>Bread</subject><subject>Bread - microbiology</subject><subject>Candida</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Flour - analysis</subject><subject>Flour - microbiology</subject><subject>Food</subject><subject>Food Handling - methods</subject><subject>Food Microbiology</subject><subject>Food science</subject><subject>high extraction rate flour</subject><subject>high-fiber breadmaking</subject><subject>high-fiber sourdough</subject><subject>Humans</subject><subject>Laboratories</subject><subject>Lactobacillus - growth & development</subject><subject>Lactobacillus alimentarius</subject><subject>Lactobacillus brevis</subject><subject>Lactococcus lactis</subject><subject>Leuconostoc</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Organic acids</subject><subject>PCR-DGGE</subject><subject>pH effects</subject><subject>Polymerase Chain Reaction</subject><subject>Propagation</subject><subject>Rheological properties</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - growth & development</subject><subject>Sourdough</subject><subject>sourdough microbiota</subject><subject>Species composition</subject><subject>Species Specificity</subject><subject>Substrates</subject><subject>Taxa</subject><subject>Triticum</subject><subject>Triticum aestivum</subject><subject>Wheat</subject><subject>Whole Grains</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkr9v1DAUxyMEokdhZkOWWMqQ1j8S2xlpy5VW14K4Q5VYLDt55twml9ROWm7mH8fptTcwQL1Yfv68j_zkb5K8JXifxHVARI5TJjOyTxgT9Fky2VaeJxOMKU0JycRO8iqEKzyeGX-Z7FDBGBWSTZLf5670rXG6RsfuFnxw_Rq1Fi3WHaBTNG8HX7XDz2VAXz102kOF9KpCh7q8Tud123WxcOf6JbpctjU0ED3j_TewbhWv5q3t0d7Cu96VQ4M0hN7dDs2HiIPu0bSO_vA6eWF1HeDNw76bfJ9-Whx9TmdfTk6PPs7SMs9ymmpMiJE0y6pCgK0kFpZwakGaXJpSGENLbTINlnECFowusImYthQzsDhju8nextv59maIT1GNCyXUtV5BOwRFJMs5FlnBn4CSnBeUEPoUFEueywxH9P1f6FWcfxVnVqSQuChEwf9NRVdOZX7vOthQ8ftC8GBV512j_VoRrMZsqDEJakyCus9G7Hj34B1MA9WWfwxDBPgGuHM1rP_nU2fT4_mjOd00utDDr22j9teKCyZydXlxog7PL2ZE_DhTGfsDKQnRYw</recordid><startdate>201608</startdate><enddate>201608</enddate><creator>Taccari, Manuela</creator><creator>Aquilanti, Lucia</creator><creator>Polverigiani, Serena</creator><creator>Osimani, Andrea</creator><creator>Garofalo, Cristiana</creator><creator>Milanović, Vesna</creator><creator>Clementi, Francesca</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201608</creationdate><title>Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours</title><author>Taccari, Manuela ; Aquilanti, Lucia ; Polverigiani, Serena ; Osimani, Andrea ; Garofalo, Cristiana ; Milanović, Vesna ; Clementi, Francesca</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5452-a011b8244d97efd807f162fe8b58bc7bb2cab4aef361efeba90bfd8af203ef043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Acidity</topic><topic>Bacteria</topic><topic>Bacteria - growth & development</topic><topic>Bakery products</topic><topic>Baking yeast</topic><topic>Bread</topic><topic>Bread - microbiology</topic><topic>Candida</topic><topic>Fermentation</topic><topic>Flour</topic><topic>Flour - analysis</topic><topic>Flour - microbiology</topic><topic>Food</topic><topic>Food Handling - methods</topic><topic>Food Microbiology</topic><topic>Food science</topic><topic>high extraction rate flour</topic><topic>high-fiber breadmaking</topic><topic>high-fiber sourdough</topic><topic>Humans</topic><topic>Laboratories</topic><topic>Lactobacillus - growth & development</topic><topic>Lactobacillus alimentarius</topic><topic>Lactobacillus brevis</topic><topic>Lactococcus lactis</topic><topic>Leuconostoc</topic><topic>Microbiology</topic><topic>Microorganisms</topic><topic>Organic acids</topic><topic>PCR-DGGE</topic><topic>pH effects</topic><topic>Polymerase Chain Reaction</topic><topic>Propagation</topic><topic>Rheological properties</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - growth & development</topic><topic>Sourdough</topic><topic>sourdough microbiota</topic><topic>Species composition</topic><topic>Species Specificity</topic><topic>Substrates</topic><topic>Taxa</topic><topic>Triticum</topic><topic>Triticum aestivum</topic><topic>Wheat</topic><topic>Whole Grains</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Taccari, Manuela</creatorcontrib><creatorcontrib>Aquilanti, Lucia</creatorcontrib><creatorcontrib>Polverigiani, Serena</creatorcontrib><creatorcontrib>Osimani, Andrea</creatorcontrib><creatorcontrib>Garofalo, Cristiana</creatorcontrib><creatorcontrib>Milanović, Vesna</creatorcontrib><creatorcontrib>Clementi, Francesca</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Taccari, Manuela</au><au>Aquilanti, Lucia</au><au>Polverigiani, Serena</au><au>Osimani, Andrea</au><au>Garofalo, Cristiana</au><au>Milanović, Vesna</au><au>Clementi, Francesca</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2016-08</date><risdate>2016</risdate><volume>81</volume><issue>8</issue><spage>M1996</spage><epage>M2005</epage><pages>M1996-M2005</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The fermentation of type I sourdough was studied for 20 d with daily back‐slopping under laboratory and artisan bakery conditions using 1 wholemeal and 2 refined soft wheat (Triticum aestivum) flours. The sourdough bacterial and yeast diversity and dynamics were investigated by plate counting and a combination of culture‐dependent and culture‐independent PCR‐DGGE approach. The pH, total titrable acidity, and concentration of key organic acids (phytic, lactic, and acetic) were measured. Three flours differed for both chemical and rheological properties. A microbial succession was observed, with the atypical sourdough species detected at day 0 (i.e. Lactococcus lactis and Leuconostoc holzapfelii/citreum group for bacteria and Candida silvae and Wickerhamomyces anomalus for yeasts) being progressively replaced by taxa more adapted to the sourdough ecosystem (Lactobacillus brevis, Lactobacillus alimentarius/paralimentarius, Saccharomyces cerevisiae). In mature sourdoughs, a notably different species composition was observed. As sourdoughs propagated with the same flour at laboratory and artisan bakery level were compared, the influence of both the substrate and the propagation environment on microbial diversity was assumed.
Practical Applications
Bakery foods made from wholemeal flours have many health benefits, mainly due to their high content of bran fiber. However, wholemeal flours are poorly utilized in breadmaking due to their low leavening ability and richness in antinutrients (phytates). The use of wholemeal sourdoughs might represent an alternative to baker's yeast for future development of more nutritious cereal‐based foods.</abstract><cop>United States</cop><pub>Blackwell Publishing Ltd</pub><pmid>27332783</pmid><doi>10.1111/1750-3841.13372</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acidity Bacteria Bacteria - growth & development Bakery products Baking yeast Bread Bread - microbiology Candida Fermentation Flour Flour - analysis Flour - microbiology Food Food Handling - methods Food Microbiology Food science high extraction rate flour high-fiber breadmaking high-fiber sourdough Humans Laboratories Lactobacillus - growth & development Lactobacillus alimentarius Lactobacillus brevis Lactococcus lactis Leuconostoc Microbiology Microorganisms Organic acids PCR-DGGE pH effects Polymerase Chain Reaction Propagation Rheological properties Saccharomyces cerevisiae Saccharomyces cerevisiae - growth & development Sourdough sourdough microbiota Species composition Species Specificity Substrates Taxa Triticum Triticum aestivum Wheat Whole Grains Yeast Yeasts |
| title | Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours |
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