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Article

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

1
Instituto de Biología Funcional y Genómica (IBFG), CSIC/Universidad de Salamanca, 37007 Salamanca, Spain
2
Departamento de Microbiología y Genética, Universidad de Salamanca, 37007 Salamanca, Spain
3
Repostería Mateos S.A.-Pan del Duero-Mahorpan, 49721 Zamora, Spain
4
Unidad Asociada USAL-IRNASA (CSIC), 37008 Salamanca, Spain
*
Author to whom correspondence should be addressed.
These two authors equally contributed to this work.
Current address: VLPBio, Boecillo Technological Park, 47151 Valladolid, Spain.
§
Current address: Chromatin Biology Laboratory, Josep Carreras Leukemia Research Institute (IJC), 08916 Badalona, Spain.
Microorganisms 2021, 9(1), 47; https://doi.org/10.3390/microorganisms9010047
Received: 27 November 2020 / Revised: 21 December 2020 / Accepted: 23 December 2020 / Published: 26 December 2020
(This article belongs to the Special Issue Microbiomes for the Sustainable Production of Safe and Secure Foods)
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. View Full-Text
Keywords: 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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MDPI and ACS Style

Chiva, R.; Celador-Lera, L.; Uña, J.A.; Jiménez-López, A.; Espinosa-Alcantud, M.; Mateos-Horganero, E.; Vega, S.; Santos, M.Á.; Velázquez, E.; Tamame, M. Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms 2021, 9, 47. https://doi.org/10.3390/microorganisms9010047

AMA Style

Chiva R, Celador-Lera L, Uña JA, Jiménez-López A, Espinosa-Alcantud M, Mateos-Horganero E, Vega S, Santos MÁ, Velázquez E, Tamame M. Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms. 2021; 9(1):47. https://doi.org/10.3390/microorganisms9010047

Chicago/Turabian Style

Chiva, Rosana, Lorena Celador-Lera, José A. Uña, Ana Jiménez-López, María Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, María Á. Santos, Encarna Velázquez, and Mercedes Tamame. 2021. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain" Microorganisms 9, no. 1: 47. https://doi.org/10.3390/microorganisms9010047

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