title: Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
abstract: The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs. Yeasts were in very low cell density until the second backslopping and were not anymore found after this time by plate count or pyrosequencing analysis. Among the lactic acid bacteria isolates, Pediococcus pentosaceus, Leuconostoc mesenteroides and Weissella koreensis had the highest frequency of occurrence in both the sourdoughs. Lactobacillus sakei was the only lactobacillus isolated from the first to the last propagation day in Fi sourdough. According to microbiological and acidification properties, the maturity of the sourdoughs was reached after 5days. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Fi sourdoughs, including acidification and phenolic compounds. Moreover, proteolysis in Fi sourdough was more intense compared to Ita. The microbial dynamic of the faba bean sourdoughs showed some differences with the most studied cereal sourdoughs.
authors.affiliation: University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland.
authors.forename: Rossana
authors.initials: R
authors.lastname: Coda
authors.affiliation: University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland.
authors.forename: Maryam
authors.initials: M
authors.lastname: Kianjam
authors.affiliation: University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
authors.forename: Erica
authors.initials: E
authors.lastname: Pontonio
authors.affiliation: University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
authors.forename: Michela
authors.initials: M
authors.lastname: Verni
authors.affiliation: Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.affiliation: University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland.
authors.forename: Kati
authors.initials: K
authors.lastname: Katina
authors.affiliation: University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy. Electronic address: carlogiuseppe.rizzello@uniba.it.
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
authors.affiliation: Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D001939:Bread / Q000382:microbiology; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005433:Flour / Q000382:microbiology*; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D007934:Leuconostoc / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D059013:Microbial Consortia / Q000235:genetics*; D010376:Pediococcus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D031307:Vicia faba / Q000382:microbiology*; D058836:Weissella / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D015003:Yeasts / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S
keywords: Faba bean; Lactic acid bacteria; Sourdough