様々な小麦粉をサワードウに使うことで、様々な細菌が繁殖し、風味が変わる(Using Different Flours for Sourdough Fosters Different Bacteria – and Flavors)

2023-10-11 ノースカロライナ州立大学(NCState)

<関連情報>

• https://news.ncsu.edu/2023/10/flour-sourdough-bacteria/
• https://peerj.com/articles/16163/

サワードウ・スターターは同様の継代パターンを示すが、小麦粉特有のクライマックス・コミュニティが形成される。Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities

Erin A. McKenney, Lauren M. Nichols, Samuel Alvarado, Shannon Hardy, Kristen Kemp, Rachael Polmanteer, April Shoemaker, Robert R. Dunn
PeerJ  Published October 4, 2023
DOI:https://doi.org/10.7717/peerj.16163

Abstract

The microbial fermentation behind sourdough bread is among our oldest technologies, yet there are many opportunities for sourdough science to learn from traditional bakers. We analyzed 16S rRNA sequences in R to assess the bacterial community structure and performance of 40 starters grown from 10 types of flour over 14 days, and identified six distinct stages of succession. At each stage, bacterial taxa correlate with determinants of bread quality including pH, rise, and aromatic profile. Day 1 starter cultures were dominated by microorganisms commonly associated with plants and flour, and by aromas similar to toasted grain/cereal. Bacterial diversity peaked from days 2–6 as taxa shifted from opportunistic/generalist bacteria associated with flour inputs, toward specialized climax bacterial communities (days 10–14) characterized by acid-tolerant taxa and fruity (p < 3.03e-03), sour (p < 1.60e-01), and fermented (p < 1.47e-05) aromas. This collection of traits changes predictably through time, regardless of flour type, highlighting patterns of bacterial constraints and dynamics that are conserved across systems and scales. Yet, while sourdough climax communities exhibit similar markers of maturity (i.e., pH ≤ 4 and enriched in Lactobacillus (mean abundance 48.1%), Pediococcus (mean abundance 22.7%), and/or Gluconobacter (mean abundance 19.1%)), we also detected specific taxa and aromas associated with each type of flour. Our results address important ecological questions about the relationship between community structure and starter performance, and may enable bakers to deliberately select for specific sourdough starter and bread characteristics.