Abstract
Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using Triticum vulgare Host. var. albidum Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that Lactiplantibacillus plantarum and Levilactobacillus brevis unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. Saccharomyces cerevisiae and Wickerhamomyces anomalus were the most frequently isolated species. In addition, Torulaspora delbrueckii, Pichia kluyveri, Candida boidinii, and Candida diddensiae were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods.
Highlights
In the last decade, the new trend towards the production and consumption of natural, traditional, and healthy foods helped to drive changes in the formulation of cereal-based products [1]
Flour represents the main source of autochthonous lactic acid bacteria (LAB) in spontaneous sourdough fermentation, whose role is essential to establish a balanced microbial consortium between LAB and yeasts [10,11]
Recent data revealed that sourdough fermentation since sourdough has been claimed as able to improve both sensory and rheology could of the increase mineral bioavailability, glycaemic improve protein digestibility, final product as well as shelf life.reduce
Summary
The new trend towards the production and consumption of natural, traditional, and healthy foods helped to drive changes in the formulation of cereal-based products [1] Both consumers and the industry experienced increasing interest in the formulation of bakery foods using traditional sourdough [2]. Flour represents the main source of autochthonous lactic acid bacteria (LAB) in spontaneous sourdough fermentation, whose role is essential to establish a balanced microbial consortium between LAB and yeasts [10,11]. This microbial consortium consists of yeasts and obligate or facultative heterofermentative lactobacilli [10,12,13,14,15].
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