Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

ABSTRACT Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to...

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Autores principales:	Aspen T. Reese, Anne A. Madden, Marie Joossens, Guylaine Lacaze, Robert R. Dunn
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2020
Materias:	Lactobacillus Saccharomyces skin microbiome sourdough Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/c0f2efedb3da435f958e1e2538094518
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spelling	oai:doaj.org-article:c0f2efedb3da435f958e1e25380945182021-11-15T15:27:53ZInfluences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread10.1128/mSphere.00950-192379-5042https://doaj.org/article/c0f2efedb3da435f958e1e25380945182020-02-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/mSphere.00950-19https://doaj.org/toc/2379-5042ABSTRACT Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers’ hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers’ skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods. IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers’ jobs are reflected in their skin microbiome.Aspen T. ReeseAnne A. MaddenMarie JoossensGuylaine LacazeRobert R. DunnAmerican Society for MicrobiologyarticleLactobacillusSaccharomycesskin microbiomesourdoughMicrobiologyQR1-502ENmSphere, Vol 5, Iss 1 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactobacillus Saccharomyces skin microbiome sourdough Microbiology QR1-502
spellingShingle	Lactobacillus Saccharomyces skin microbiome sourdough Microbiology QR1-502 Aspen T. Reese Anne A. Madden Marie Joossens Guylaine Lacaze Robert R. Dunn Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
description	ABSTRACT Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. The relative importance of these pools remains unknown. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. We characterized the fungi and bacteria associated with the starters, bakers’ hands, and ingredients using 16S and internal transcribed spacer (ITS) rRNA gene amplicon sequencing and then measured dough acidity and bread flavor. Starter communities were much less uniform than expected, and this variation manifested in the flavor of the bread. Starter communities were most similar to those found in flour but shared some species with the bakers’ skin. While humans likely contribute microorganisms to the starters, the reverse also appears to be true. This bidirectional exchange of microorganisms between starters and bakers highlights the importance of microbial diversity on bodies and in our environments as it relates to foods. IMPORTANCE Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent over time. Herein, we show that even when the recipe and ingredients for starter and bread are identical, different bakers around the globe produce highly diverse starters which then alter bread acidity and flavor. Much of the starter microbial community comes from bread flour, but the diversity is also associated with differences in the microbial community on the hands of bakers. These results indicate that bakers may be a source for yeast and bacteria in their breads and/or that bakers’ jobs are reflected in their skin microbiome.
format	article
author	Aspen T. Reese Anne A. Madden Marie Joossens Guylaine Lacaze Robert R. Dunn
author_facet	Aspen T. Reese Anne A. Madden Marie Joossens Guylaine Lacaze Robert R. Dunn
author_sort	Aspen T. Reese
title	Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
title_short	Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
title_full	Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
title_fullStr	Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
title_full_unstemmed	Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
title_sort	influences of ingredients and bakers on the bacteria and fungi in sourdough starters and bread
publisher	American Society for Microbiology
publishDate	2020
url	https://doaj.org/article/c0f2efedb3da435f958e1e2538094518
work_keys_str_mv	AT aspentreese influencesofingredientsandbakersonthebacteriaandfungiinsourdoughstartersandbread AT anneamadden influencesofingredientsandbakersonthebacteriaandfungiinsourdoughstartersandbread AT mariejoossens influencesofingredientsandbakersonthebacteriaandfungiinsourdoughstartersandbread AT guylainelacaze influencesofingredientsandbakersonthebacteriaandfungiinsourdoughstartersandbread AT robertrdunn influencesofingredientsandbakersonthebacteriaandfungiinsourdoughstartersandbread
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Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

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