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Abstract:

Sourdough fermentation still represents an attractive image and method for bread-making process in France despite its technological constraints. Yeast and lactic acid bacteria (LAB) are highly involved in sourdough metabolic activities and represent a wild reservoir of inter- and intra- specific diversity. The aim of this study is to improve knowledge about French sourdough LAB diversity. First, the study of the sourdough microbial community dynamics highlighted its relative stability during the bread-making process and between bread-making runs. However, a flour change leads a partial change of the sourdough microflora. In order to assess an inventory the most exhaustive as possible, classic microbiological and molecular methods like real-time PCR and pyrosequencing were used for describing microflora of 30 organic and not organic sourdoughs. This polyphasic approach showed a high predominance of Lactobacillus sanfranciscensis for all sourdoughs, organic or not. Despite the dominance of this species, physico-chemicals characteristics of breads made with these sourdoughs were different. Hence, a phenotypic and genotypic (PFGE, MLST) characterization of L. sanfranciscensis isolates was performed. The results showed an isolates diversity between the different sourdoughs but no link can be established between genotypic diversity and phenotypic diversity.

Valorisation :

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