Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

Abstract No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to...

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Autores principales:	Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen, Marco Gobbetti
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5841ee47c4ea4c8ab133ca6629d7938c
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spelling	oai:doaj.org-article:5841ee47c4ea4c8ab133ca6629d7938c2021-12-02T16:06:52ZSourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads10.1038/s41598-017-00549-22045-2322https://doaj.org/article/5841ee47c4ea4c8ab133ca6629d7938c2017-04-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-00549-2https://doaj.org/toc/2045-2322Abstract No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reached at the end of fermentation, and be indirectly detectable in baked breads. A Quantitative PCR (qPCR) method was developed to discriminate between breads made with and without sourdoughs. Universal primers targeting an approximately 178-bp fragment of the 16S rRNA-encoding gene of lactic acid bacteria were designed, covering the known diversity of sourdough lactic acid bacteria and excluding commonly encountered flour bacterial contaminants. A total of 191 breads either made with traditional type I and dried sourdough and baker’s yeast, or by a chemical leavening method were shown to be accurately discriminated by means of qPCR. Discriminating values of gene copy number were only weakly correlated with pH values, and with lactate and acetate concentration, thus questioning the validity of these latter indirect indices. The use of sourdough has to be guaranteed to meet both bakery and consumer expectations, and to fulfil legal requirements; our work presents a reliable authentication method providing a suitable tool to satisfy such requirements.Erica PontonioRaffaella Di CagnoJennifer MahonyAlessia LaneraMaria De AngelisDouwe van SinderenMarco GobbettiNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-13 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Erica Pontonio Raffaella Di Cagno Jennifer Mahony Alessia Lanera Maria De Angelis Douwe van Sinderen Marco Gobbetti Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
description	Abstract No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality of breads. A well-defined cell density of lactic acid bacteria has to be reached at the end of fermentation, and be indirectly detectable in baked breads. A Quantitative PCR (qPCR) method was developed to discriminate between breads made with and without sourdoughs. Universal primers targeting an approximately 178-bp fragment of the 16S rRNA-encoding gene of lactic acid bacteria were designed, covering the known diversity of sourdough lactic acid bacteria and excluding commonly encountered flour bacterial contaminants. A total of 191 breads either made with traditional type I and dried sourdough and baker’s yeast, or by a chemical leavening method were shown to be accurately discriminated by means of qPCR. Discriminating values of gene copy number were only weakly correlated with pH values, and with lactate and acetate concentration, thus questioning the validity of these latter indirect indices. The use of sourdough has to be guaranteed to meet both bakery and consumer expectations, and to fulfil legal requirements; our work presents a reliable authentication method providing a suitable tool to satisfy such requirements.
format	article
author	Erica Pontonio Raffaella Di Cagno Jennifer Mahony Alessia Lanera Maria De Angelis Douwe van Sinderen Marco Gobbetti
author_facet	Erica Pontonio Raffaella Di Cagno Jennifer Mahony Alessia Lanera Maria De Angelis Douwe van Sinderen Marco Gobbetti
author_sort	Erica Pontonio
title	Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
title_short	Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
title_full	Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
title_fullStr	Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
title_full_unstemmed	Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
title_sort	sourdough authentication: quantitative pcr to detect the lactic acid bacterial microbiota in breads
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/5841ee47c4ea4c8ab133ca6629d7938c
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Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

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