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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Emilie Lhomme (2012-2015)

Description and characterization of French sourdough bacterial diversity by molecular approach


Sourdough fermentation still represents an attractive image and method for bread-making process in France despite its technological constraints. Yeast and lactic acid bacteria (LAB) are highly involved in sourdough metabolic activities and represent a wild reservoir of inter- and intra- specific diversity. The aim of this study is to improve knowledge about French sourdough LAB diversity. First, the study of the sourdough microbial community dynamics highlighted its relative stability during the bread-making process and between bread-making runs. However, a flour change leads a partial change of the sourdough microflora. In order to assess an inventory the most exhaustive as possible, classic microbiological and molecular methods like real-time PCR and pyrosequencing were used for describing microflora of 30 organic and not organic sourdoughs. This polyphasic approach showed a high predominance of Lactobacillus sanfranciscensis for all sourdoughs, organic or not. Despite the dominance of this species, physico-chemicals characteristics of breads made with these sourdoughs were different. Hence, a phenotypic and genotypic (PFGE, MLST) characterization of L. sanfranciscensis isolates was performed. The results showed an isolates diversity between the different sourdoughs but no link can be established between genotypic diversity and phenotypic diversity.

Valorisation :

  • Assohoun-Djeni, N. M. C., N. T. Djeni, S. Messaoudi, E. Lhomme, M. Koussemon-Camara, T. Ouassa, J. M. Chobert, B. Onno and X. Dousset 2016. Biodiversity, dynamics and antimicrobial activity of lactic acid bacteria involved in the fermentation of maize flour for doklu production in Côte d'Ivoire. Food Control 62: 397-404. Ranking du JCR: Q1.
  • Lhomme, E., A. Lattanzi, X. Dousset, F. Minervini, M. De Angelis, G. Lacaze, B. Onno and M. Gobbetti 2015. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. International Journal of Food Microbiology 215: 161-170. Ranking du JCR: Q1.
  • Lhomme, E., S. Mezaize, M. B. Ducasse, H. Chiron, M.-C. Champomier-Verges, S. Chaillou, M. Zagorec, X. Dousset and B. Onno 2014. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough. International Microbiology 17(1): 1-9. Ranking du JCR: Q3.
  • Lhomme, E., B. Onno, V. Chuat, K. Durand, S. Orain, F. Valence, X. Dousset and M.-A. Jacques 2016. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs. International Journal of Food Microbiology 226: 13-19. Ranking du JCR: Q1.
  • Lhomme, E., S. Orain, P. Courcoux, B. Onno and X. Dousset 2015. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. International Journal of Food Microbiology 213: 40-48. Ranking du JCR: Q1.
  • Lhomme, E., C. Urien, J. Legrand, X. Dousset, B. Onno and D. Sicard 2016. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiology 53: 41-50. Ranking du JCR: Q1.
  • Michel, E., C. Monfort, M. Deffrasnes, S. Guezenec, E.Lhomme, M. Barret, D. Sicard, X. Dousset and B. Onno 2016. Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods. International Journal of Food Microbiology 239: 35-43. Ranking du JCR: Q1.