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Applied and Environmental Microbiology, February 2009, p. 1099-1109, Vol. 75, No. 4
0099-2240/09/$08.00+0     doi:10.1128/AEM.01524-08
Copyright © 2009, American Society for Microbiology. All Rights Reserved.

Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters{triangledown}

Sonya Siragusa,1 Raffaella Di Cagno,1 Danilo Ercolini,2 Fabio Minervini,1 Marco Gobbetti,1 and Maria De Angelis1*

Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Bari, Italy,1 Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portiei, Italy2

Received 5 July 2008/ Accepted 8 December 2008

The structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type I propagation by using singly nine strains of Lactobacillus sanfranciscensis. Under back-slopping propagation with wheat flour type 0 F114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. As determined by randomly amplified polymorphic DNA-PCR and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only three (LS8, LS14, and LS44) starters dominated throughout 10 days of propagation. The others progressively decreased to less than 3 log CFU g–1. Partial sequence analysis of the 16S rRNA and recA genes and PCR-denaturating gradient gel electrophoresis analysis using the rpoB gene allowed identification of Weissella confusa, Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus rossiae, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Pediococcus pentosaceus, and Lactobacillus spp. as the dominant species of the raw wheat flour. At the end of propagation, one autochthonous strain of L. sanfranciscensis was found in all the sourdoughs. Except for L. brevis, strains of the above species were variously found in the mature sourdoughs. Persistent starters were found in association with other biotypes of L. sanfranciscensis and with W. confusa or L. plantarum. Sourdoughs were characterized for acidification, quotient of fermentation, free amino acids, and community-level catabolic profiles by USING Biolog 96-well Eco microplates. In particular, catabolic profiles of sourdoughs containing persistent starters behaved similarly and were clearly differentiated from the others. The three persistent starters were further used for the production of sourdoughs and propagated by using another wheat flour whose lactic acid bacterium population in part differed from the previous one. Also, in this case all three starter strains persisted during propagation.

* Corresponding author. Mailing address: Dipartimento di Protezione delle Piante e Microbiologia Applicata, Facoltà di Scienze Biotecnologiche di Bari, Via G. Amendola 165/a, 70126 Bari, Italy. Phone: 39 080 5442948. Fax: 39 080 5442911. E-mail: m.deangelis{at}agr.uniba.it

{triangledown} Published ahead of print on 16 December 2008.

Applied and Environmental Microbiology, February 2009, p. 1099-1109, Vol. 75, No. 4
0099-2240/09/$08.00+0     doi:10.1128/AEM.01524-08
Copyright © 2009, American Society for Microbiology. All Rights Reserved.





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