House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

被引：91
作者：
Minervini, Fabio [1 ]
Lattanzi, Anna [1 ]
De Angelis, Maria [1 ]
Celano, Giuseppe [1 ]
Gobbetti, Marco [1 ]
机构：
[1] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci, I-70126 Bari, Italy
来源：
FOOD MICROBIOLOGY | 2015年 / 52卷
关键词：
Sourdough; Lactic acid bacteria; Yeasts; Bakery equipment; Wheat flour; House microbiota; ARTISAN BAKERY; DIVERSITY; COMMUNITY; WHEAT; FERMENTATIONS; INGREDIENTS; PROPAGATION; MICROFLORA; STABILITY; DYNAMICS;
D O I：
10.1016/j.fm.2015.06.009
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This study aimed at understanding the extent of contamination by lactic acid bacteria (LAB) and yeasts from the house microbiotas during sourdough back-slopping. Besides sourdoughs, wall, air, storage box, dough mixer and flour of four bakeries were analyzed. Based on plate counts, LAB and yeasts dominated the house microbiota. Based on high throughput sequencing of the 16S rRNA genes, flour harbored the highest number of Firmicutes, but only few of them adapted to storage box, dough mixer and sourdough. Lactobacillus sanfranciscensis showed the highest abundance in dough mixer and sourdoughs. Lactobacillus plantarum persisted only in storage box, dough mixer and sourdough of two bakeries. Weissella cibaria also showed higher adaptability in sourdough than in bakery equipment, suggesting that flour is the main origin of this species. Based on 18S rRNA data, Saccharomyces cerevisiae was the dominant yeast in house and sourdough microbiotas, excepted one bakery dominated by Kazachstania exigua. The results of this study suggest that the dominant species of sourdough LAB and yeasts dominated also the house microbiota. (C) 2015 Elsevier Ltd. All rights reserved.
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页码：66 / 76
页数：11
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