Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?

International Journal of Food Microbiology
Michael G Gänzle, Jinshui Zheng

Abstract

Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough microbiota that are composed of host adapted lactobacilli. In contrast, community assembly in spontaneous cereal fermentations is limited by dispersal and nomadic or environmental lactic acid bacteria are the first colonizers of these sourdoughs. Propagation of sourdoughs for use as sole leavening agent (type I sourdoughs) dictates fermentation conditions that select for rapid growth. Type I wheat- and rye sourdoughs are consistently populated by insect-adapted lactobacilli, particularly Lactobacillus sanfranciscensis, which is characterized by a small genome size and a restricted metabolic potential. The diverse fermentation conditions employed in industrial or artisanal Type II sourdough fermentation processes also result in a more diverse microbiota. Nevertheless, type II sourdoughs are typically populated by vertebrate host adapted lactobacilli of the L. delbrueckii and L. reuteri groups. Metabolic traits of host-adapted lactobacilli ...Continue Reading

Citations

Mar 25, 2019·Applied and Environmental Microbiology·Felicitas Pswarayi, Michael G Gänzle
May 15, 2019·Microorganisms·Franca RossiGiampaolo Colavita
Feb 15, 2020·Microorganisms·Belén CarbonettoDelphine Sicard
Feb 16, 2020·Applied and Environmental Microbiology·Bowen WangBaoguo Sun
Jul 29, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Xuefeng ZengJin Fan
Aug 8, 2020·Frontiers in Microbiology·Andrea ComasioLuc De Vuyst
Sep 26, 2019·Frontiers in Microbiology·Dan XuMichael G Gänzle
Feb 11, 2021·Foods·Luis E Rojas Tovar, Michael G Gänzle
Jul 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Guohua ZhangWei Wang
Jun 1, 2021·Frontiers in Bioengineering and Biotechnology·Yaqi WangWeitao Geng
Jul 3, 2021·Microorganisms·Siew Wen LauRoseliza Kadir Basha
May 17, 2021·Food Research International·Denise Christina MüllerMichael Gänzle
Jun 14, 2021·Food Microbiology·Samuele AltiliaIleana Vigentini
Oct 26, 2018·Journal of Agricultural and Food Chemistry·Bowen YanMichael Gänzle
Sep 16, 2021·Critical Reviews in Food Science and Nutrition·Luc De VuystSimon Van Kerrebroeck
Nov 2, 2020·Microbiological Research·Esther RogalskiRudi F Vogel

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