ArticleApplied and environmental microbiology2015
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
Article in Applied and environmental microbiology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.PeerJ · 2023Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
- Metagenetic Analysis for Microbial Characterization ofFoods (Basel, Switzerland) · 2021Article
- Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications.Frontiers in microbiology · 2021Article
- Could Global Intensification of Nitrogen Fertilisation Increase Immunogenic Proteins and Favour the Spread of Coeliac Pathology?Foods (Basel, Switzerland) · 2020Article
- Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.MicrobiologyOpen · 2020Article
- Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread.mSphere · 2020Article
- Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.Frontiers in microbiology · 2019Article
- Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads.Scientific reports · 2017Article
- Metagenomics insights into food fermentations.Microbial biotechnology · 2017Review
- Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.Applied and environmental microbiology · 2015Article
- How the Organic Food System Supports Sustainable Diets and Translates These into Practice.Frontiers in nutrition · 2015Review
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Triticum turgidum subsp. durum was grown according to four farming systems: conventional (CONV), organic with cow manure (OMAN) or green manure (OLEG), and without inputs (NOINPUT). Some chemical and technological characteristics differed between CONV and organic flours. As shown by two-dimensional electrophoresis (2-DE) analysis, OMAN and OLEG flours showed the highest number of gliadins, and OMAN flour also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with CONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NOINPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with CONV flour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis.
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