title: Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.
abstract: The study of the microbiotas of 19 Italian sourdoughs used for the manufacture of traditional/typical breads allowed the identification, through a culture-dependent approach, of 20 and 4 species of lactic acid bacteria (LAB) and yeasts, respectively. Numerically, the most frequent LAB isolates were Lactobacillus sanfranciscensis (ca. 28% of the total LAB isolates), Lactobacillus plantarum (ca. 16%), and Lactobacillus paralimentarius (ca. 14%). Saccharomyces cerevisiae was identified in 16 sourdoughs. Candida humilis, Kazachstania barnettii, and Kazachstania exigua were also identified. As shown by principal component analysis (PCA), a correlation was found between the ingredients, especially the type of flour, the microbial community, and the biochemical features of sourdoughs. Triticum durum flours were characterized by the high level of maltose, glucose, fructose, and free amino acids (FAA) correlated with the sole or main presence of obligately heterofermentative LAB, the lowest number of facultatively heterofermentative strains, and the low cell density of yeasts in the mature sourdoughs. This study highlighted, through a comprehensive and comparative approach, the dominant microbiotas of 19 Italian sourdoughs, which determined some of the peculiarities of the resulting traditional/typical Italian breads.
authors.affiliation: Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Minervini
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.forename: Anna
authors.initials: A
authors.lastname: Lattanzi
authors.forename: Maria
authors.initials: M
authors.lastname: De Angelis
authors.forename: Livio
authors.initials: L
authors.lastname: Antonielli
authors.forename: Gianluigi
authors.initials: G
authors.lastname: Cardinali
authors.forename: Stefan
authors.initials: S
authors.lastname: Cappelle
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D000596:Amino Acids / Q000032:analysis; D044822:Biodiversity; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004271:DNA, Fungal / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005504:Food Analysis; D005516:Food Microbiology; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D007558:Italy; D056546:Lactobacillales / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D008320:Maltose; D054892:Metagenome; D056265:Microbial Interactions; D008969:Molecular Sequence Data; D012335:RNA, Ribosomal / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*
chemical_list: D000596:Amino Acids; D004269:DNA, Bacterial; D004271:DNA, Fungal; D004275:DNA, Ribosomal; D012335:RNA, Ribosomal; D012336:RNA, Ribosomal, 16S; C065096:RNA, ribosomal, 26S; D005632:Fructose; D008320:Maltose; D005947:Glucose