Sourdough microbial community dynamics: An analysis during French organic bread-making processes.

Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiol. 2016 Feb;53(Pt A):41-50 Authors: Lhomme E, Urien C, Legrand J, Dousset X, Onno B, Sicard D Abstract Natural sourdoughs are commonly used in bread-making processes, especially for organic bread. Despite its role in bread flavor and dough rise, the stability of the sourdough microbial community during and between bread-making processes is debated. We investigated the dynamics of lactic acid bacteria (LAB) and yeast communities in traditional organic sourdoughs of five French bakeries during the bread-making process and several months apart using classical and molecular microbiology techniques. Sourdoughs were sampled at four steps of the bread-making process with repetition. The analysis of microbial density over 68 sourdough/dough samples revealed that both LAB and yeast counts changed along the bread-making process and between bread-making runs. The species composition was less variable. A total of six LAB and nine yeast species was identified from 520 and 1675 isolates, respectively. The dominant LAB species was Lactobacillus sanfranciscensis, found for all bakeries and each bread-making run. The dominant yeast species changed only once between bread-making processes but differed between bakeries. They mostly belonged to the Kazachstania clade. Overall, this study highlights the change of population density within the br...
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research