Affiliation:
1. Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, Italy
2. Department of Applied Biology, Microbiology Division, University of Perugia, Perugia, Italy
3. Beldem S.A., Andenne, Belgium
Abstract
ABSTRACT
The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4 species of lactic acid bacteria (LAB) and yeasts, respectively. Numerically, the most frequent LAB isolates were
Lactobacillus sanfranciscensis
(ca. 28% of the total LAB isolates),
Lactobacillus plantarum
(ca. 16%), and
Lactobacillus paralimentarius
(ca. 14%).
Saccharomyces cerevisiae
was identified in 16 sourdoughs.
Candida humilis
,
Kazachstania barnettii
, and
Kazachstania exigua
were also identified. As shown by principal component analysis (PCA), a correlation was found between the ingredients, especially the type of flour, the microbial community, and the biochemical features of sourdoughs.
Triticum durum
flours were characterized by the high level of maltose, glucose, fructose, and free amino acids (FAA) correlated with the sole or main presence of obligately heterofermentative LAB, the lowest number of facultatively heterofermentative strains, and the low cell density of yeasts in the mature sourdoughs. This study highlighted, through a comprehensive and comparative approach, the dominant microbiotas of 19 Italian sourdoughs, which determined some of the peculiarities of the resulting traditional/typical Italian breads.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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