Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

Applied and Environmental Microbiology
Carlo Giuseppe RizzelloRaffaella Di Cagno

Abstract

Triticum turgidum subsp. durum was grown according to four farming systems: conventional (CONV), organic with cow manure (OMAN) or green manure (OLEG), and without inputs (NOINPUT). Some chemical and technological characteristics differed between CONV and organic flours. As shown by two-dimensional electrophoresis (2-DE) analysis, OMAN and OLEG flours showed the highest number of gliadins, and OMAN flour also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with CONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NOINPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with CONV flour were separated from the other with organic fl...Continue Reading

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Citations

Dec 26, 2015·International Journal of Food Microbiology·Eugenio ParenteDanilo Ercolini
Jun 1, 2016·International Journal of Food Microbiology·Michael Gänzle, Valery Ripari
May 31, 2016·International Journal of Food Microbiology·Valery RipariEnrico Berardi
Jun 1, 2016·International Journal of Food Microbiology·Marco GobbettiMaria De Angelis
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Jul 28, 2016·International Journal of Food Microbiology·Erica PontonioMarco Gobbetti
Jul 30, 2016·International Journal of Food Microbiology·Luc De VuystFrédéric Leroy
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
Oct 7, 2016·Microbial Biotechnology·Francesca De FilippisDanilo Ercolini
Mar 6, 2019·Frontiers in Microbiology·Charlotte UrienDelphine Sicard
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Fatma BoukidBarbara Prandi
Jan 23, 2021·The Science of the Total Environment·Balasubramanian RamakrishnanMallavarapu Megharaj
Jul 3, 2021·Microorganisms·Siew Wen LauRoseliza Kadir Basha
Sep 16, 2021·Critical Reviews in Food Science and Nutrition·Luc De VuystSimon Van Kerrebroeck

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