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Sourdough microbial community dynamics: An analysis during French organic bread-making processes
Emilie Lhomme1, Charlotte Urien2, Judith Legrand3
1LUNAM Université Oniris, Laboratoire de Microbiologie Alimentaire et Industrielle, rue de la Géraudière, 44000 Nantes Cedex 3, France.
Food Microbiology
|November 28, 2015
Summary
The stability of sourdough microbial communities, including lactic acid bacteria (LAB) and yeast, was studied in organic bread production. While microbial counts fluctuated during bread making, the species composition remained relatively stable, with Lactobacillus sanfranciscensis being a dominant LAB.
Area of Science:
- Microbiology
- Food Science
- Bacteriology
Background:
- Natural sourdoughs are crucial for organic bread production, influencing flavor and dough leavening.
- The stability of sourdough's microbial ecosystem (lactic acid bacteria and yeast) during and between bread-making cycles is not fully understood.
Purpose of the Study:
- To investigate the dynamics of lactic acid bacteria (LAB) and yeast communities in traditional organic sourdoughs.
- To assess microbial stability during the bread-making process and over several months across different bakeries.
Main Methods:
- Employed classical and molecular microbiology techniques to analyze sourdough samples.
- Collected samples at four distinct stages of the bread-making process, with repetitions.
- Quantified microbial densities and identified species composition from numerous isolates.
Main Results:
- Both LAB and yeast populations showed significant changes in density during the bread-making process and between different production runs.
- Species composition exhibited greater stability compared to population density.
- Identified six LAB species, dominated by Lactobacillus sanfranciscensis across all bakeries and runs.
- Identified nine yeast species, primarily from the Kazachstania clade, with dominant species varying between bakeries but showing stability between runs.
Conclusions:
- Sourdough microbial population density is dynamic, varying within a single bread-making process and between separate production cycles.
- The species composition of sourdough microbial communities demonstrates relative stability throughout the bread-making process.
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