Stability of Fructilactobacillus sanfranciscensis-Maudiozyma humilis in industrial sourdough
The microbial consortium of Fructilactobacillus sanfranciscensis and Maudiozyma humilis is associated with complex trophic interactions that support persistence in sourdough ecosystems. However, its stability may depend on technological parameters, including dough yield (DY), flour type, and refreshment regime. This study assessed the long-term stability of this consortium in two wholemeal wheat mother sourdoughs from Belgian industrial bakeries, referred to as IB-A and IB-B. These sourdoughs differed in DY, namely 160 for IB-A and 200 for IB-B, and in backslopping conditions. Both sourdoughs were subjected to weekly or triweekly refreshment cycles, each combining cold storage at 4 ?C with backslopping at either room temperature for 24 h or 30 ?C for 16 h.
The microbial consortium of Fructilactobacillus sanfranciscensis and Maudiozyma humilis is associated with complex trophic interactions that support persistence in sourdough ecosystems. However, its stability may depend on technological parameters, including dough yield (DY), flour type, and refreshment regime. This study assessed the long-term stability of this consortium in two wholemeal wheat mother sourdoughs from Belgian industrial bakeries, referred to as IB-A and IB-B. These sourdoughs differed in DY, namely 160 for IB-A and 200 for IB-B, and in backslopping conditions. Both sourdoughs were subjected to weekly or triweekly refreshment cycles, each combining cold storage at 4 ?C with backslopping at either room temperature for 24 h or 30 ?C for 16 h.
VRIJE UNIVERSITEIT BRUSSEL