Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain
43 páginas, 12 tablas, 8 figuras
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| Format: | artículo biblioteca |
| Language: | English |
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Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Yeasts, Cereal matrices, Mother doughs of Spain, Bakery doughs, RAPD, 5.8S-ITS, D1/D2, Phenotypic traits, Fungal microbiome, |
| Online Access: | http://hdl.handle.net/10261/226814 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 |
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dig-irnasa-es-10261-2268142023-02-07T13:59:28Z Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain Chiva, Rosa Ana Celador Lera, Lorena Uña, José Antonio Jiménez-López, Ana Espinosa, María Mateos-Horganero, Enrique Vega, Soledad Santos, María Ángeles Velázquez, Encarna Tamame, Mercedes Ministerio de Ciencia e Innovación (España) European Commission Velázquez, Encarna [0000-0002-5946-7241] Yeasts Cereal matrices Mother doughs of Spain Bakery doughs RAPD 5.8S-ITS D1/D2 Phenotypic traits Fungal microbiome 43 páginas, 12 tablas, 8 figuras Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs. This work was supported by Projects PROPAN (IPT-2012-1321-06000) and InnoStarPan (RTC-2015-4391), funded by the Spanish Ministry of Science and Innovation (MICINN) and FEDER Peer reviewed 2021-01-15T11:02:52Z 2021-01-15T11:02:52Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Microorganism 9(1): 47 (2021) http://hdl.handle.net/10261/226814 10.3390/microorganisms9010047 2076-2607 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 33375367 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTC-2015-4391 Publisher's version http://dx.doi.org/10.3390/microorganisms9010047 Sí open Multidisciplinary Digital Publishing Institute |
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Yeasts Cereal matrices Mother doughs of Spain Bakery doughs RAPD 5.8S-ITS D1/D2 Phenotypic traits Fungal microbiome Yeasts Cereal matrices Mother doughs of Spain Bakery doughs RAPD 5.8S-ITS D1/D2 Phenotypic traits Fungal microbiome |
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Yeasts Cereal matrices Mother doughs of Spain Bakery doughs RAPD 5.8S-ITS D1/D2 Phenotypic traits Fungal microbiome Yeasts Cereal matrices Mother doughs of Spain Bakery doughs RAPD 5.8S-ITS D1/D2 Phenotypic traits Fungal microbiome Chiva, Rosa Ana Celador Lera, Lorena Uña, José Antonio Jiménez-López, Ana Espinosa, María Mateos-Horganero, Enrique Vega, Soledad Santos, María Ángeles Velázquez, Encarna Tamame, Mercedes Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| description |
43 páginas, 12 tablas, 8 figuras |
| author2 |
Ministerio de Ciencia e Innovación (España) |
| author_facet |
Ministerio de Ciencia e Innovación (España) Chiva, Rosa Ana Celador Lera, Lorena Uña, José Antonio Jiménez-López, Ana Espinosa, María Mateos-Horganero, Enrique Vega, Soledad Santos, María Ángeles Velázquez, Encarna Tamame, Mercedes |
| format |
artículo |
| topic_facet |
Yeasts Cereal matrices Mother doughs of Spain Bakery doughs RAPD 5.8S-ITS D1/D2 Phenotypic traits Fungal microbiome |
| author |
Chiva, Rosa Ana Celador Lera, Lorena Uña, José Antonio Jiménez-López, Ana Espinosa, María Mateos-Horganero, Enrique Vega, Soledad Santos, María Ángeles Velázquez, Encarna Tamame, Mercedes |
| author_sort |
Chiva, Rosa Ana |
| title |
Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| title_short |
Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| title_full |
Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| title_fullStr |
Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| title_full_unstemmed |
Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| title_sort |
yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain |
| publisher |
Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| url |
http://hdl.handle.net/10261/226814 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 |
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