Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment

Sevgili A., Erkmen O., Koçaslan S. (2021): Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment. Czech J. Food Sci., 39: 312–318.

download PDF

The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g–1 to 9.12 log CFU g–1 and from 6.12 log CFU g–1 to 7.88 log CFU g–1, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation.

Abegaz K. (2007): Isolation, characterization, and identifi-cation of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. African Journal of Biotechnology, 6: 1469–1478.
Aplevicz K.S., Mazo J.Z., Ilha E.C., Dinon A.Z., Sant'Anna E.S. (2014): Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough. Brazilian Journal of Pharmacological Science, 50: 321–327.
Arici M., Özülkü G., Yıldırım R.M., Sağdıç O., Durak M.Z. (2018): Biodiversity and technological properties of yeasts from Turkish sourdough. Food Science and Biotechnology, 27: 499–508.
Boyaci-Gunduz C.P., Erten, H. (2020): Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast, 37 (Special Issue): 449–466.
De Vuyst L., Vancanneyt M. (2007): Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24: 120–127.
Dertli E., Mercan E., Arici M., Yilmaz M.T., Sagdic O. (2016): Characterization of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT – Food Science and Technology, 71: 116–124.
Erkmen O. (2015). Basic Methods for the Microbiological Analysis of Foods. 3rd Ed. Ankara, Turkey, Nobel Academic Publishing Education Consultancy Trade Ltd. Company: 13–18, 46–54.
Erkmen O. (2021): Laboratory Practices in Microbiology. 1st Ed. Cambridge, the United Kingdom, Academic Press: 91–106, 219–230.
Erkmen O., Bozoglu T.F. (2016): Basic principles of food fermentation. In: Erkmen O., Bozoglu T.F. (eds.): Food Microbiology: Principles into Practice. Chichester, the United Kingdom, John Wiley and Sons Ltd.: 228–252.
Gul H., Ozcelik S., Sagdic O., Certel M. (2005): Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry, 40: 691–697.
Kanak E.K., Yılmaz S.O. (2018): MALDI-TOF mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses. Food Science and Technology, 2061: 1–8.
Minervini F., Di Cagno R., Lattanzi A., De Angelis M., Antonielli L., Cardinali G., Cappelle S., Gobbetti M. (2012): Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: Interactions between ingredients and microbial species diversity. Applied and Environmental Microbiology, 78: 1251–1264.
Paramithiotis S., Gioulatos S., Tsakalidou E., Kalantzopoulos G. (2006): Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough. Process Biochemistry, 41: 2429–2433.
Robert H., Gabriel V., Fontagné-Faucher C. (2009): Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR. International Journal of Food Microbiology, 135: 53–59.
Simsek O., Con A.H., Tulumoglu S. (2006): Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control, 17: 263–270.
Valmorri S., Tofalo R., Settanni L., Corsetti A., Suzzi G. (2010): Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek, International Journal of General and Mololecular Microbiology, 97: 119–129.
Xu Y.J. (2017): Foodomics: A novel approach for food microbiology. Trends in Analytical Chemistry 96: 14–21.
Yagmur G., Tanguler H., Leventdurur S., Elmaci S.B., Turhan E.U., Francesca N., Settanni L., Moschetti G., Erten H. (2016): Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields. Polish Journal of Food Nutrition Science, 66: 99–107.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti