Conference
Yeast dispersion is the main driver of microbial community diversity in sourdough bread-making
| العنوان: | Yeast dispersion is the main driver of microbial community diversity in sourdough bread-making |
|---|---|
| المؤلفون: | Mietton, Lauriane, Mata-Orozco, Jennifer, Devillers, Hugo, Guillerminet, Théo, Guezenec, Stéphane, Marlin, Thérèse, Segond, Diego, Bigey, Frédéric, von Gastrow, Lucas, Sicard, Delphine, Nidelet, Thibault |
| المساهمون: | Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Sciences Pour l'Oenologie (SPO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) |
| المصدر: | 8th Conference on Physiology of Yeasts and Filamentous Fungi (PYFF8) https://hal.science/hal-04237767 8th Conference on Physiology of Yeasts and Filamentous Fungi (PYFF8), Jun 2023, Cork, Ireland |
| بيانات النشر: | HAL CCSD |
| سنة النشر: | 2023 |
| المجموعة: | Université de Montpellier: HAL |
| مصطلحات موضوعية: | [SDV]Life Sciences [q-bio] |
| جغرافية الموضوع: | Cork, Ireland |
| الوصف: | International audience ; There are two primary ways of making bread, either using commercial yeast or sourdough, a mixture of flour and water naturally fermented by yeasts and bacteria. While commercial yeasts have been consciously selected for bread making and sold all over the world, sourdough microbial communities are propagated by local bakers through the addition of flour and water. Previous studies have shown that bread making practices but not geography affect the composition of sourdough microbiota. However, the dynamic of installation of sourdough microbiota was unknown. Using a participatory research approach, we analyzed the dynamic of microbial communities during the establishment of new sourdoughs in four bakeries. We highlighted a strong parallelism of yeast and bacteria installation, which rapidly reached their carrying capacity. A single yeast species and two bacteria species quickly dominated the community, regardless of the experimental flour. Each bakery was associated with a specific sourdough microbial community. The analysis of the genomic evolution of Saccharomyces cerevisiae diversity over backslopping revealed that the same lineage spray across all experimental sourdoughs within a bakery. All together, these results emphasize the key role of dispersion as a driver of microbial diversity. |
| نوع الوثيقة: | conference object still image |
| اللغة: | English |
| الاتاحة: | https://hal.science/hal-04237767 |
| رقم الانضمام: | edsbas.440AB5AA |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |