Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
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Author
Gordún, Elena
Puig, Anna
Piñol, Lola
Carbó, Rosa
Publication date
2018-02-01ISSN
1338-5178
Abstract
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol,
and formulated with (non-essential) different ingredients were identified and described. In addition to wheat flour (Triticum aestivum)
and water, organic apples (5 days juice fermented at 40°C), or plain yogurt, or organic white grapes (2 days must fermented at 20°C)
were used at the beginning of each sourdough production.
One-hundred-eighteen yeast colonies were collected from the different phases of sourdoughs (ingredients preparation, pre-sourdough,
and ripe sourdough propagation) using WL agar and Lysine agar media. Yeast isolates were clustered into 8 groups using PCR-RFLP
analysis of the 5.8S-ITS rRNA region. One strain of each group was chosen for sequencing to confirm yeast identification at species
level. The specifically prepared fruit ingredients, apple and grape, provided diversity of non-Saccharomyces yeast to the respective
sourdoughs. The dominant species in the pre-sourdough phase were Meyerozyma guilliermondii for apple sourdough and
Hanseniaspora uvarum for grape sourdough. For yogurt sourdough, Saccharomyces cerevisiae was already the dominant yeast in the
pre-sourdough phase with a low proportion of Meyerozyma guilliermondii and Wickerhamomyces anomalus. In the three sourdoughs,
regardless of the different ingredients used, Saccharomyces cerevisiae was the dominant yeast in the ripe phase.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
5
Publisher
Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences
Is part of
Journal of Microbiology, Biotechnology and Food Sciences
Citation
Gordún, Elena, Anna Puig, Lola Piñol, and Rosa Carbó. 2018. "Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt". Journal Of Microbiology, Biotechnology And Food Sciences 7 (3): 399-403. Slovak University of Agriculture in Nitra. doi:10.15414/jmbfs.2018.7.4.399-403.
Program
Altres Activitats
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2694]
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