Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
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 flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis.
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Carlo Giuseppe
CG
Rizzello
CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, Bari, Italy.
Ivana
I
Cavoski
CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, Bari, Italy.
Jelena
J
Turk
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy.
Danilo
D
Ercolini
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Luana
L
Nionelli
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Erica
E
Pontonio
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Maria
M
De Angelis
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy.
Francesca
F
De Filippis
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Marco
M
Gobbetti
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy raffaella.dicagno@uniba.it.
Raffaella
R
Di Cagno
D001419:Bacteria / Q000145:classification* / Q000235:genetics*; D016000:Cluster Analysis; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D058645:Denaturing Gradient Gel Electrophoresis; D005433:Flour / Q000382:microbiology*; D005504:Food Analysis; D005516:Food Microbiology; D005903:Gliadin / Q000032:analysis; D005983:Glutens / Q000032:analysis; D008969:Molecular Sequence Data; D058871:Organic Agriculture / Q000379:methods*; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D014908:Triticum / Q000254:growth & development* / Q000382:microbiology*
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D005983:Glutens; D005903:Gliadin; C037302:glutenin