Int Microbiol. 2014 Mar;17(1):1-9. doi: 10.2436/20.1501.01.202.
To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classical enumeration and molecular methods, including PCR-temporal temperature gel electrophoresis (PCR-TTGE), multiplex PCR, and pulsed field gel electrophoresis (PFGE). The results showed that the yeast counts remained constant, although Saccharomyces cerevisiae, present in the initial wheat sourdough, was no longer detected in the GF sourdough, while lactic acid bacteria (LAB) counts increased consistently. In the first phase, which was aimed at obtaining a GF sourdough from wheat sourdough, Lactobacillus sanfranciscensis, L. plantarum, and L. spicheri were the main LAB species detected. During the second phase, aimed at maintaining the GF sourdough, the L. plantarum and L. spicheri populations decreased whereas L. sanfranciscensis persisted and L. sakei became the predominant species. Multiplex PCRs also revealed the presence of several L. sakei strains in the GF sourdough. In a search for the origin of the LAB species, PCR-TTGE was performed on the flour samples but only L. sanfranciscensis was detected, suggesting a flour origin for this typical sourdough species. Thus, while replacement of the wheat flour by GF flour influenced the sourdough microbiota, some of the original sourdough LAB and yeast species remained in the GF sourdough.
为了开发有机无麸质（GF）酸面团面包的生产方法，用 GF 面粉对长期原始的小麦酸面团进行了更新。通过经典计数和分子方法（包括 PCR-实时温度凝胶电泳（PCR-TTGE）、多重 PCR 和脉冲场凝胶电泳（PFGE））分析了五个月回混过程中酸面团微生物群的动态。结果表明，酵母计数保持不变，尽管初始小麦酸面团中存在的酿酒酵母（Saccharomyces cerevisiae）在 GF 酸面团中不再检测到，而乳酸菌（LAB）计数则持续增加。在第一阶段，目的是从小麦酸面团中获得 GF 酸面团，检测到的主要 LAB 物种是 L. sanfranciscensis、L. plantarum 和 L. spicheri。在第二阶段，目的是维持 GF 酸面团，L. plantarum 和 L. spicheri 种群减少，而 L. sanfranciscensis 持续存在，L. sakei 成为主要物种。多重 PCR 还表明 GF 酸面团中存在几种 L. sakei 菌株。为了寻找 LAB 物种的起源，对面粉样品进行了 PCR-TTGE，但仅检测到 L. sanfranciscensis，表明这种典型酸面团物种来自面粉。因此，尽管用 GF 面粉替代小麦粉会影响酸面团微生物群，但 GF 酸面团中仍保留了一些原始酸面团 LAB 和酵母物种。
