Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

Luc De Vuyst; Victor Gonzalez Alonso; Yohanes Raditya Wardhana; Inés Pradal-Álvarez-Prida

doi:https://doi.org/10.1007/978-3-031-23084-4_6

Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

Luc De Vuyst, Victor Gonzalez Alonso, Yohanes Raditya Wardhana, Inés Pradal-Álvarez-Prida

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

14 Citations (Scopus)

Abstract

This chapter describes the taxonomy and species diversity of lactic acid bacteria (LAB) isolated from sourdoughs from all over the world. First, the phylogenetic position of LAB species found in sourdoughs is discussed, and important problems in taxonomic nomenclature of typical sourdough-associated species are highlighted. Then, a brief history is provided of the approaches most commonly used to isolate LAB strains from sourdough samples. Subsequently, the main techniques for identification of sourdough LAB species are discussed, emphasizing both culture-based methods as well as culture-independent molecular approaches applied on LAB isolates and sourdough samples, respectively. Finally, an overview is given of factors that may influence the taxonomic composition of sourdough ecosystems, such as geographical location, type of cereals and other ingredients, and technological process parameters.

Original language	English
Title of host publication	Handbook on Sourdough Biotechnology
Editors	Marco Gobbetti, Michaël G. Gänzle
Place of Publication	Switzerland
Publisher	Springer, Cham
Chapter	6
Pages	97-160
Edition	2
ISBN (Electronic)	978-3-031-23084-4
ISBN (Print)	978-3-031-23083-7
DOIs	https://doi.org/10.1007/978-3-031-23084-4_6
Publication status	Published - 25 Apr 2023

Bibliographical note

Publisher Copyright:
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.

Keywords

Lactic acid bacterium
Lactic acid bacterium strain
Lactic acid bacterium isolate
Lactic acid bacterium species
Phylogeny
Geography
Region specificity
Technology

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https://doi.org/10.1007/978-3-031-23084-4_6

Cite this

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abstract = "This chapter describes the taxonomy and species diversity of lactic acid bacteria (LAB) isolated from sourdoughs from all over the world. First, the phylogenetic position of LAB species found in sourdoughs is discussed, and important problems in taxonomic nomenclature of typical sourdough-associated species are highlighted. Then, a brief history is provided of the approaches most commonly used to isolate LAB strains from sourdough samples. Subsequently, the main techniques for identification of sourdough LAB species are discussed, emphasizing both culture-based methods as well as culture-independent molecular approaches applied on LAB isolates and sourdough samples, respectively. Finally, an overview is given of factors that may influence the taxonomic composition of sourdough ecosystems, such as geographical location, type of cereals and other ingredients, and technological process parameters.",

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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria. / De Vuyst, Luc ; Gonzalez Alonso, Victor ; Wardhana, Yohanes Raditya ; Pradal-Álvarez-Prida, Inés.

Handbook on Sourdough Biotechnology. ed. / Marco Gobbetti; Michaël G. Gänzle. 2. ed. Switzerland : Springer, Cham, 2023. p. 97-160.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

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KW - Lactic acid bacterium species

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KW - Region specificity

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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

Abstract

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Keywords

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