Sourdough microbial community dynamics: an analysis during French organic bread-making processes - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Microbiology Année : 2016

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

Résumé

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 breadmaking 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 breadmaking 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 bread-making process and between bread-making runs and the relative stability of the sourdough species community during bread-making process.
Fichier non déposé

Dates et versions

hal-01532508 , version 1 (02-06-2017)

Identifiants

Citer

Emilie Lhomme, Charlotte Urien, Judith Legrand, Xavier Dousset, Bernard Onno, et al.. Sourdough microbial community dynamics: an analysis during French organic bread-making processes. Food Microbiology, 2016, 53 (part A), pp.41-50. ⟨10.1016/j.fm.2014.11.014⟩. ⟨hal-01532508⟩
333 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More