House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

Food Microbiology
Fabio MinerviniM Gobbetti

Abstract

This study aimed at understanding the extent of contamination by lactic acid bacteria (LAB) and yeasts from the house microbiotas during sourdough back-slopping. Besides sourdoughs, wall, air, storage box, dough mixer and flour of four bakeries were analyzed. Based on plate counts, LAB and yeasts dominated the house microbiota. Based on high throughput sequencing of the 16S rRNA genes, flour harbored the highest number of Firmicutes, but only few of them adapted to storage box, dough mixer and sourdough. Lactobacillus sanfranciscensis showed the highest abundance in dough mixer and sourdoughs. Lactobacillus plantarum persisted only in storage box, dough mixer and sourdough of two bakeries. Weissella cibaria also showed higher adaptability in sourdough than in bakery equipment, suggesting that flour is the main origin of this species. Based on 18S rRNA data, Saccharomyces cerevisiae was the dominant yeast in house and sourdough microbiotas, excepted one bakery dominated by Kazachstania exigua. The results of this study suggest that the dominant species of sourdough LAB and yeasts dominated also the house microbiota.

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Citations

Jun 1, 2016·International Journal of Food Microbiology·Marco GobbettiMaria De Angelis
Jul 30, 2016·International Journal of Food Microbiology·Luc De VuystFrédéric Leroy
Aug 16, 2016·Frontiers in Microbiology·Clemencia Chaves-LopezAntonello Paparella
Oct 7, 2016·Microbial Biotechnology·Francesca De FilippisDanilo Ercolini
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Jan 20, 2018·Annual Review of Food Science and Technology·Francesca De FilippisDanilo Ercolini
Jul 19, 2015·Applied and Environmental Microbiology·Fabio MinerviniMaria De Angelis
Aug 3, 2018·Yeast·Belén CarbonettoDelphine Sicard
Feb 15, 2020·Microorganisms·Belén CarbonettoDelphine Sicard
May 24, 2020·Yeast·Cennet Pelin Boyaci-Gunduz, Huseyin Erten
Mar 6, 2019·Frontiers in Microbiology·Charlotte UrienDelphine Sicard
Aug 11, 2020·Bioscience of Microbiota, Food and Health·Mugihito OshiroJiro Nakayama
Aug 8, 2020·Frontiers in Microbiology·Andrea ComasioLuc De Vuyst
Dec 29, 2020·Journal of Bioscience and Bioengineering·Mugihito OshiroJiro Nakayama
Jan 12, 2021·World Journal of Microbiology & Biotechnology·Ling YouJia Zheng
Sep 15, 2018·International Journal of Food Microbiology·Molly GabazaPeter Vandamme
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Trond Møretrø, Solveig Langsrud
Jul 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Guohua ZhangWei Wang
Jul 3, 2021·Foods·Adam Staniszewski, Monika Kordowska-Wiater
Sep 11, 2019·Food Microbiology·L A A MenezesJ De Dea Lindner
Sep 16, 2021·Critical Reviews in Food Science and Nutrition·Luc De VuystSimon Van Kerrebroeck

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