title: Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.
abstract: The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid. In all sourdoughs, the lactic acid bacteria (LAB) increased during processing and were the dominant microorganisms (>1E+8 CFU/g). GS, as well as AS, had high diversity of LAB species. In ripe YS, Pediococcus pentosaceus was the only species identified; in GS and AS, several Lactobacilli were also found, Lb. plantarum, Lb. brevis, and Lb. sakei; in addition, in GS Weisella cibaria also appeared. Regarding the yeast population, non-Saccharomyces yeasts from GS and AS showed a very high specific population (>1E+7 CFU/g), but this was reduced in ripe sourdough (<1E+4 CFU/g). Finally, the Saccharomyces group dominated in all sourdoughs. Starting ingredients or raw material provided microbiological specificity to sourdoughs, and grape could be considered one of them.
authors.affiliation: Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: Gordún
authors.affiliation: Centre d'Enginyeria Biotecnològica i Molecular (CEBIM), Departament d'Enginyeria Química, ETSEIB, Universitat Politècnica de Catalunya, Spain.
authors.forename: Luis J
authors.initials: LJ
authors.lastname: del Valle
authors.affiliation: Department of Applied Mathematics III, Universitat Politècnica de Catalunya, Spain.
authors.forename: Marta
authors.initials: M
authors.lastname: Ginovart
authors.affiliation: Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Spain rosa.carbo@upc.edu.
authors.forename: Rosa
authors.initials: R
authors.lastname: Carbó
mesh_terms: D001939:Bread / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005433:Flour / Q000382:microbiology; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid; D007778:Lactobacillus / Q000254:growth & development; D027845:Malus / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000254:growth & development; D027843:Vitis / Q000382:microbiology*; D015003:Yeasts; D015014:Yogurt / Q000382:microbiology*
chemical_list: D019344:Lactic Acid
keywords: Sourdough; grape; ingredients; lactic acid bacteria; yeast