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Fraberger, V; Unger, C; Kummer, C; Domig, KJ.
(2020): Insights into microbial diversity of traditional Austrian sourdough
LWT-FOOD SCI TECHNOL. 2020; 127, 109358 FullText FullText_BOKU

In sourdough processing, lactic acid bacteria (LAB) and yeasts are responsible for the bread's unique characteristics. To evaluate the microbial ecology of traditional Austrian sourdoughs, 11 wheat and nine rye sourdoughs were examined. The colony counts of the LAB ranged from < 5.00 to 9.59 log(10) CFU g(-1), while the yeast counts were lower, at < 5.00 to 7.90 log(10) CFU g(-1) . A total of 340 LAB and 171 yeast isolates were assessed by genomic and proteomic identification approaches. The identification of the LAB isolates revealed five different genera and 33 species, with heterofermentative Lactobacillus spp. predominating. Differences in the microbial composition were observed between rye and wheat doughs, with Leuconostoc spp., Streptococcus spp., and Pediococcus spp. primarily identified in wheat sourdoughs. Regarding yeasts, seven species were identified, of which 63% of the isolates were assigned to Saccharomyces cerevisiae. A single sourdough harboured up to eight different LAB and four different yeast species. Total titratable acidity varied from 7.18 to 20.20 mL of 0.1 N NaOH/10 g, and pH values from 3.69 to 4.36. These data indicate the broad microbial diversity in traditional Austrian sourdoughs.
Authors BOKU Wien:
D'Amico Vera
Domig Konrad

Find related publications in this database (Keywords)
Traditional sourdough
Lactic acid bacteria

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