Open AccessInfluence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation
Author(s) -
Gino Vrancken,
Tom Rimaux,
Stefan Weckx,
Frédéric Leroy,
Luc De Vuyst
Publication year - 2011
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.02470-10
Subject(s) - lactobacillus fermentum , lactobacillus plantarum , fermentation , food science , biology , leuconostoc , lactobacillus , lactobacillaceae , lactic acid , yeast , bacteria , biochemistry , genetics
Sourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food fermentations in that the LAB that mostly dominate these fermentations are heterofermentative. In the present study, four wheat sourdough fermentations were carried out under different conditions of temperature and backslopping time to determine their effect on the composition of the microbiota of the final sourdoughs. A substantial effect of temperature was observed. A fermentation with 10 backsloppings (once every 24 h) at 23°C resulted in a microbiota composed ofLeuconostoc citreum as the dominant species, whereas fermentations at 30 and 37°C with backslopping every 24 h resulted in ecosystems dominated byLactobacillus fermentum . Longer backslopping times (every 48 h at 30°C) resulted in a combination ofLactobacillus fermentum andLactobacillus plantarum . Residual maltose remained present in all fermentations, except those with longer backslopping times, and ornithine was found in almost all fermentations, indicating enhanced sourdough-typical LAB activity. The sourdough-typical speciesLactobacillus sanfranciscensis was not found. Finally, a nonflour origin for this species was hypothesized.