Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
Abstract Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity...
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| Format: | Article |
| Language: | English |
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Wiley
2020-04-01
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| Series: | MicrobiologyOpen |
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| Online Access: | https://doi.org/10.1002/mbo3.1009 |
| _version_ | 1828533574537576448 |
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| author | Jakub Boreczek Dorota Litwinek Joanna Żylińska‐Urban Dariusz Izak Krzysztof Buksa Jan Gawor Robert Gromadka Jacek Karol Bardowski Magdalena Kowalczyk |
| author_facet | Jakub Boreczek Dorota Litwinek Joanna Żylińska‐Urban Dariusz Izak Krzysztof Buksa Jan Gawor Robert Gromadka Jacek Karol Bardowski Magdalena Kowalczyk |
| author_sort | Jakub Boreczek |
| collection | DOAJ |
| description | Abstract Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during backslopping of spontaneous sourdoughs prepared from wheat, spelt, or rye wholemeal flour. Culture‐dependent analyses showed that the number of LAB (109 CFU/ml) was higher by three orders of magnitude than the number of yeasts (106 CFU/ml), irrespective of the flour type. These results were complemented by next‐generation sequencing of the 16S rDNA V3 and V4 variable regions. The dominant phylum in all sourdough samples was Firmicutes, which was represented exclusively by the Lactobacillales order. The two remaining and less abundant phyla were Proteobacteria and Bacteroidetes. The culture‐independent approach allowed us to detect changes in microbial ecology during the 72‐hr fermentation period. Weissella sp. was the most abundant genus after 24 hr of fermentation of the rye sourdough, but as the process progressed, its abundance decreased in favor of the Lactobacillus genus similarly as in wheat and spelt sourdoughs. The Lactobacillus genus was dominant in all sourdoughs after 72 hr, which was consistent with our results obtained using culture‐dependent analyses. This work was carried out to determine the microbial biodiversity of sourdoughs that are made from wheat, spelt, and rye wholemeal flour and can be used as a source of strains for specific starter cultures to produce functional bread. |
| first_indexed | 2024-12-11T23:12:03Z |
| format | Article |
| id | doaj.art-b136dd5a69554251a6199821cab13f1c |
| institution | Directory Open Access Journal |
| issn | 2045-8827 |
| language | English |
| last_indexed | 2024-12-11T23:12:03Z |
| publishDate | 2020-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | MicrobiologyOpen |
| spelling | doaj.art-b136dd5a69554251a6199821cab13f1c2022-12-22T00:46:39ZengWileyMicrobiologyOpen2045-88272020-04-0194n/an/a10.1002/mbo3.1009Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flourJakub Boreczek0Dorota Litwinek1Joanna Żylińska‐Urban2Dariusz Izak3Krzysztof Buksa4Jan Gawor5Robert Gromadka6Jacek Karol Bardowski7Magdalena Kowalczyk8Institute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandDepartment of Carbohydrate Technology Faculty of Food Technology University of Agriculture in Krakow Krakow PolandInstitute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandInstitute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandDepartment of Carbohydrate Technology Faculty of Food Technology University of Agriculture in Krakow Krakow PolandInstitute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandInstitute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandInstitute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandInstitute of Biochemistry and Biophysics Polish Academy of Sciences Warsaw PolandAbstract Sourdough fermentation is a traditional process that is used to improve bread quality. A spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented by endogenous lactic acid bacteria (LAB) and yeasts. The aim of this study was to identify bacterial diversity during backslopping of spontaneous sourdoughs prepared from wheat, spelt, or rye wholemeal flour. Culture‐dependent analyses showed that the number of LAB (109 CFU/ml) was higher by three orders of magnitude than the number of yeasts (106 CFU/ml), irrespective of the flour type. These results were complemented by next‐generation sequencing of the 16S rDNA V3 and V4 variable regions. The dominant phylum in all sourdough samples was Firmicutes, which was represented exclusively by the Lactobacillales order. The two remaining and less abundant phyla were Proteobacteria and Bacteroidetes. The culture‐independent approach allowed us to detect changes in microbial ecology during the 72‐hr fermentation period. Weissella sp. was the most abundant genus after 24 hr of fermentation of the rye sourdough, but as the process progressed, its abundance decreased in favor of the Lactobacillus genus similarly as in wheat and spelt sourdoughs. The Lactobacillus genus was dominant in all sourdoughs after 72 hr, which was consistent with our results obtained using culture‐dependent analyses. This work was carried out to determine the microbial biodiversity of sourdoughs that are made from wheat, spelt, and rye wholemeal flour and can be used as a source of strains for specific starter cultures to produce functional bread.https://doi.org/10.1002/mbo3.1009bacterial community dynamicsbiodiversitybreadlactic acid bacteriasourdoughwholemeal flour |
| spellingShingle | Jakub Boreczek Dorota Litwinek Joanna Żylińska‐Urban Dariusz Izak Krzysztof Buksa Jan Gawor Robert Gromadka Jacek Karol Bardowski Magdalena Kowalczyk Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour MicrobiologyOpen bacterial community dynamics biodiversity bread lactic acid bacteria sourdough wholemeal flour |
| title | Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour |
| title_full | Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour |
| title_fullStr | Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour |
| title_full_unstemmed | Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour |
| title_short | Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour |
| title_sort | bacterial community dynamics in spontaneous sourdoughs made from wheat spelt and rye wholemeal flour |
| topic | bacterial community dynamics biodiversity bread lactic acid bacteria sourdough wholemeal flour |
| url | https://doi.org/10.1002/mbo3.1009 |
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