Dataset Information

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation.

ABSTRACT: Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement and titratable acidity. Changes in the microbiota were monitored by plating on deMann Rogosa and Sharp 5 agar (MRS5) and yeast and mold agar (YMA) plates and with metagenetic analysis. The ability to produce exopolysaccharides was screened in selected lactic acid bacteria (LAB) isolates. Production of organic acids in the spontaneous fermentation dropped the pH to 4.0 ± 0.3. The community of presumptive LAB reached 8.37 ± 0.01 log colony forming units (CFU)/mL by day 8 of back-slopped fermentations. The microbiota was composed of Lactobacillus, Enterococcus, Leuconostoc, Lactococcus, Pediococcus and Weissella. P. pentosaceous, L. citreum and W. cibaria were able to produce EPS in a starch-rich medium. P. pentosaceous showed higher exopolysaccharide yield, rapid acidifying kinetics and was able to drop the dough broth pH to values below 4.0 and a positive fermentation quotient after 24 h of incubation. Therefore, the bacterium might be a potential candidate for quinoa sourdough production.

SUBMITTER: Franco W

PROVIDER: S-EPMC7142942 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Publications

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (<i>Chenopodium Quinoa)</i> Sourdough Fermentation.

Franco Wendy W Pérez-Díaz Ilenys M IM Connelly Lauren L Diaz Joscelin T JT

Foods (Basel, Switzerland) 20200313 3

Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH ...[more]

PMID: 32183117

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Project description:The spontaneous microbiota of wheat sourdough, often comprising one yeast species and several lactic acid bacteria (LAB) species, evolves over repeated fermentation cycles, which bakers call backslopping. The final product quality largely depends on the microbiota functions, but these fluctuate sometimes during the initial months of fermentation cycles due to microbiota evolution in which three phases of LAB relay occur. In this study, the understanding of yeast-LAB interactions in the start of the evolution of the microbiota was deepened by exploring the timing and trigger interactions when sourdough yeast entered a preestablished LAB-relaying community. Monitoring of 32 cycles of evolution of 6 batches of spontaneous microbiota in wheat sourdoughs revealed that sourdough yeasts affected the LAB community when the 2nd- or 3rd-relaying types of LAB genera emerged. In in vitro pairwise cocultures, all 12 LAB strains containing the 3 LAB-relaying types arrested the growth of a Saccharomyces cerevisiae strain, a frequently found species in sourdoughs, to various extents by sugar-related interactions. These findings suggest competition due to different affinities of each LAB and a S. cerevisiae strain for each sugar. In particular, maltose was the driver of S. cerevisiae growth in all pairwise cocultures. The functional prediction of sugar metabolism in sourdough LAB communities showed a positive correlation between maltose degradation and the yeast population. Our results suggest that maltose-related interactions are key factors that enable yeasts to enter and then settle in the LAB-relaying community during the initial part of evolution of spontaneous sourdough microbiota. IMPORTANCE Unpredictable evolution of spontaneous sourdough microbiota sometimes prevents bakers from making special-quality products because the unstable microbiota causes the product quality to fluctuate. Elucidation of the evolutionary mechanisms of the sourdough community, comprising yeast and lactic acid bacteria (LAB), is fundamental to control fermentation performance. This study investigated the mechanisms by which sourdough yeasts entered and settled in a bacterial community in which a three-phase relay of LAB occurred. Our results showed that all three layers of LAB restricted the cohabiting yeast population by competing for the sugar sources, particularly maltose. During the initial evolution of spontaneous sourdough microbiota, yeasts tended to grow synchronously with the progression of the lactic acid bacterial relay, which was predictably associated with changes in the maltose degradation functions in the bacterial community. Further study of ≥3 species' interactions while considering yeast diversity can uncover additional interaction mechanisms driving the initial evolution of sourdough microbiota.

Dataset Information

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation.

Publications

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (<i>Chenopodium Quinoa)</i> Sourdough Fermentation.

Similar Datasets

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