Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations
Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected fro...
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MDPI AG
2022-01-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/2/283 |
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| author | Alessandra Pino Nunziatina Russo Lisa Solieri Laura Sola Cinzia Caggia Cinzia Lucia Randazzo |
| author_facet | Alessandra Pino Nunziatina Russo Lisa Solieri Laura Sola Cinzia Caggia Cinzia Lucia Randazzo |
| author_sort | Alessandra Pino |
| collection | DOAJ |
| description | Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using <i>Triticum vulgare</i> Host. var. <i>albidum</i> Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that <i>Lactiplantibacillus plantarum</i> and <i>Levilactobacillus brevis</i> unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. <i>Saccharomyces cerevisiae</i> and <i>Wickerhamomyces anomalus</i> were the most frequently isolated species. In addition, <i>Torulaspora delbrueckii, Pichia kluyveri, Candida boidinii,</i> and <i>Candida diddensiae</i> were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods. |
| first_indexed | 2024-03-09T21:24:12Z |
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| id | doaj.art-eb71477b5b4d4c31bae56eeb10b17acd |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T21:24:12Z |
| publishDate | 2022-01-01 |
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| series | Microorganisms |
| spelling | doaj.art-eb71477b5b4d4c31bae56eeb10b17acd2023-11-23T21:13:43ZengMDPI AGMicroorganisms2076-26072022-01-0110228310.3390/microorganisms10020283Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast PopulationsAlessandra Pino0Nunziatina Russo1Lisa Solieri2Laura Sola3Cinzia Caggia4Cinzia Lucia Randazzo5Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, ItalyDepartment of Agricultural, Food and Environment, University of Catania, 95123 Catania, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, ItalyDepartment of Agricultural, Food and Environment, University of Catania, 95123 Catania, ItalyDepartment of Agricultural, Food and Environment, University of Catania, 95123 Catania, ItalySourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using <i>Triticum vulgare</i> Host. var. <i>albidum</i> Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that <i>Lactiplantibacillus plantarum</i> and <i>Levilactobacillus brevis</i> unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. <i>Saccharomyces cerevisiae</i> and <i>Wickerhamomyces anomalus</i> were the most frequently isolated species. In addition, <i>Torulaspora delbrueckii, Pichia kluyveri, Candida boidinii,</i> and <i>Candida diddensiae</i> were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods.https://www.mdpi.com/2076-2607/10/2/283ancient grainsmicrobial communityARDRAPCR-RFLP analysisrep-PCR analysis |
| spellingShingle | Alessandra Pino Nunziatina Russo Lisa Solieri Laura Sola Cinzia Caggia Cinzia Lucia Randazzo Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations Microorganisms ancient grains microbial community ARDRA PCR-RFLP analysis rep-PCR analysis |
| title | Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations |
| title_full | Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations |
| title_fullStr | Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations |
| title_full_unstemmed | Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations |
| title_short | Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations |
| title_sort | microbial consortia involved in traditional sicilian sourdough characterization of lactic acid bacteria and yeast populations |
| topic | ancient grains microbial community ARDRA PCR-RFLP analysis rep-PCR analysis |
| url | https://www.mdpi.com/2076-2607/10/2/283 |
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