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Applied and Environmental Microbiology, October 2007, p. 6262-6269, Vol. 73, No. 19
0099-2240/07/$08.00+0     doi:10.1128/AEM.00894-07
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs{triangledown} ,{dagger}

Ilse Scheirlinck,1* Roel Van der Meulen,3 Ann Van Schoor,1 Marc Vancanneyt,2 Luc De Vuyst,3 Peter Vandamme,1 and Geert Huys1

Laboratory of Microbiology,1 BCCM/LMG Bacteria Collection, Department of Biochemistry, Physiology, and Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium,2 Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium3

Received 20 April 2007/ Accepted 27 July 2007

A culture-based approach was used to investigate the diversity of lactic acid bacteria (LAB) in Belgian traditional sourdoughs and to assess the influence of flour type, bakery environment, geographical origin, and technological characteristics on the taxonomic composition of these LAB communities. For this purpose, a total of 714 LAB from 21 sourdoughs sampled at 11 artisan bakeries throughout Belgium were subjected to a polyphasic identification approach. The microbial composition of the traditional sourdoughs was characterized by bacteriological culture in combination with genotypic identification methods, including repetitive element sequence-based PCR fingerprinting and phenylalanyl-tRNA synthase (pheS) gene sequence analysis. LAB from Belgian sourdoughs belonged to the genera Lactobacillus, Pediococcus, Leuconostoc, Weissella, and Enterococcus, with the heterofermentative species Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus plantarum, and Lactobacillus pontis as the most frequently isolated taxa. Statistical analysis of the identification data indicated that the microbial composition of the sourdoughs is mainly affected by the bakery environment rather than the flour type (wheat, rye, spelt, or a mixture of these) used. In conclusion, the polyphasic approach, based on rapid genotypic screening and high-resolution, sequence-dependent identification, proved to be a powerful tool for studying the LAB diversity in traditional fermented foods such as sourdough.

* Corresponding author. Mailing address: Laboratory of Microbiology, Department of Biochemistry, Physiology and Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium. Phone: 32 9 2645249. Fax: 32 9 2645092. E-mail: Ilse.Scheirlinck{at}ugent.be

{triangledown} Published ahead of print on 3 August 2007.

{dagger} Supplemental material for this article may be found at http://aem.asm.org/.

Applied and Environmental Microbiology, October 2007, p. 6262-6269, Vol. 73, No. 19
0099-2240/07/$08.00+0     doi:10.1128/AEM.00894-07
Copyright © 2007, American Society for Microbiology. All Rights Reserved.



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