The diversity and function of sourdough starter microbiomes

eLife, Journal Year: 2021, Volume and Issue: 10

Published: Jan. 26, 2021

Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction global biodiversity has been characterized. Working with community-scientist network bakers, we determined the diversity 500 starters from four continents. In sharp contrast widespread assumptions, found little evidence biogeographic patterns in communities. Strong co-occurrence observed situ and recreated vitro demonstrate that interactions shape community structure. Variation dough rise rates aromas were largely explained by acetic acid bacteria, mostly overlooked group microbes. Our study reveals extent an ancient fermented food across diverse cultural geographic backgrounds.

Language: Английский

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Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Critical Reviews in Food Science and Nutrition, Journal Year: 2021, Volume and Issue: 63(15), P. 2447 - 2479

Published: Sept. 15, 2021

Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with state-of-the-art current fermentation strategies sourdough and microbial ecology mature sourdoughs, a particular focus on use non-flour ingredients. Flour processes are typically carried out by heterogeneous communities lactic acid bacteria yeasts. Acetic may also occur, although their presence role in can be criticized. Based inoculum used, productions distinguished using backslopping procedures, originating spontaneously fermented flour-water mixture (Type 1), starter culture-initiated 2), that followed 3). In traditional recipes initiation and/or propagation Type 1 productions, ingredients often added mixture. These source additional serve as (co-)substrates fermentation. An example former addition yoghurt; latter fruit juices. The survival microorganisms transferred fermenting depends competitiveness toward strains species present under harsh conditions ecosystem. Their growth determined appropriate substrates, whether or not over added.

Language: Английский

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Fermented foods: An update on evidence-based health benefits and future perspectives

Food Research International, Journal Year: 2022, Volume and Issue: 156, P. 111133 - 111133

Published: March 15, 2022

Language: Английский

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An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing, Journal Year: 2023, Volume and Issue: 10(1)

Published: Nov. 28, 2023

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used preserve foods, fermentation now applied improve physicochemical, sensory, nutritional, safety attributes. Fermented dairy, alcoholic beverages like wine beer, vegetables, fruits, meats are all highly valuable due increased storage stability, reduced risk of food poisoning, enhanced flavor. Over years, scientific research associated consumption products with improved health status. The process helps break down compounds more easily digestible forms. It also reduce amount toxins pathogens food. Additionally, contain probiotics, which beneficial bacteria that help body digest absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, allergies have increased. this regard, investigations demonstrated shifting a diet contains can diseases. Moreover, last decade, there been growing interest technology valorize waste by-products. various wastes resulted successful production by-products, including enzymes, pigments, biofuels.

Language: Английский

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Microbial foods for improving human and planetary health

Cell, Journal Year: 2023, Volume and Issue: 186(3), P. 469 - 478

Published: Jan. 18, 2023

Language: Английский

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Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health

Neuroscience & Biobehavioral Reviews, Journal Year: 2024, Volume and Issue: 158, P. 105562 - 105562

Published: Jan. 25, 2024

Over the past two decades, whole food supplementation strategies have been leveraged to target mental health. In addition, there has increasing attention on ability of gut microbes, so called psychobiotics, positively impact behaviour though microbiota-gut-brain axis. Fermented foods offer themselves as a combined microbiota modulating intervention. Indeed, they contain potentially beneficial microbial metabolites and other bioactives, which are being harnessed axis for positive benefits. This review highlights diverse nature fermented in terms raw materials used type fermentation employed, summarises their potential shape composition microbiota, brain communication pathways including immune system and, ultimately, modulate Throughout, we identify knowledge gaps challenges faced designing human studies investigating health-promoting individual or components thereof. Importantly, also suggest solutions that can advance understanding therapeutic merit

Language: Английский

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Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome

Cell, Journal Year: 2024, Volume and Issue: 187(20), P. 5775 - 5795.e15

Published: Aug. 29, 2024

Language: Английский

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Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Microorganisms, Journal Year: 2021, Volume and Issue: 9(5), P. 1060 - 1060

Published: May 14, 2021

Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate fermentation. This pellicle, commonly referred as symbiotic culture of bacteria yeast (SCOBY), floats surface fermenting represents an interphase environment, where embedded gain access oxygen well nutrients in tea. To date, various have been reported exist within SCOBY, with little consensus which species are essential incidental production. In this study, we used high-throughput sequencing approaches evaluate spatial homogeneity single commercial SCOBY taxonomic diversity across large number (

Language: Английский

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A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

PeerJ, Journal Year: 2021, Volume and Issue: 9, P. e11389 - e11389

Published: May 10, 2021

The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use a diverse complex starter culture. culture comes in many different forms used at both artisanal commercial scales, countries all over world. While there ample scientific research related to sourdough, no standardized approach using starters or bread industry; are few recommendations on future directions for research. Our review highlights what currently known about microbial ecosystem (including succession within culture), methods maintaining (analogous land management) path production, factors influence sensory qualities final baked product. We present new hypotheses successful management propose application better support engage baking community.

Language: Английский

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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation

Food Research International, Journal Year: 2021, Volume and Issue: 147, P. 110549 - 110549

Published: June 18, 2021

Language: Английский

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