Pontonio Erica, Rizzello Carlo G, Di Cagno Raffaella, Dousset Xavier, Clément Héliciane, Filannino Pasquale, Onno Bernard, Gobbetti Marco
Department of Soil, Plant and Food Science, University of Bari, Italy.
Department of Soil, Plant and Food Science, University of Bari, Italy.
Int J Food Microbiol. 2016 Dec 19;239:44-53. doi: 10.1016/j.ijfoodmicro.2016.07.013. Epub 2016 Jul 12.
Organic farming is gaining broad recognition as a system that complies well with sustainability, an overarching principle that should drive agriculture now and in the coming year. Different cultivars and products can harbour different abundances of specific bacterial groups, farming system may influence the composition and abundances of microbial communities found on food product. Despite the growing interest towards organic foods, we still have a limited understanding of the diversity of food-associated microbial communities and the factors that influence the composition of these communities. Consumers in developed nations are commonly exposed to differences in farming practices through their choice between organic and conventionally farmed foods. Organic farming practices can differ from conventional farming practices in a variety of ways, including the types of fertilizer and pesticides that are used. This review aiming to gather current knowledge on chemical, technological, toxicological and functional properties and microbiota composition of wheat flours originating from organic and conventional farming systems and how the use of these may affect the sourdough fermentation and breadmaking. Sourdough fermentation is the most natural and best-performing process to ensure optimal sensory and functional characteristics. It fits perfectly into the processing chain that starts with the organic farming, especially for old wheat varieties with weaker technological properties. Recently, organic and sourdough microbiota diversity was investigated and in some case a comparison between organic and conventional microbial ecosystem was also carried out. Opposites evidences arise. Once a higher diversity of lactic acid bacteria species was found in conventional wheat sourdoughs, while when the diversity of Firmicutes was investigated, organic sourdoughs showed the highest complexity. When occurring, the differences between conventional and organic sourdough microbiota and their effects on bread properties are difficult to be identified and categorized due to the extremely large variability in baker's practices. Besides, this review would provide a critical view of this topic in order to avoid the speculation that in this field unavoidably arise.
有机农业作为一种与可持续性高度契合的体系正获得广泛认可，可持续性是一个总体原则，应当引领当下及未来的农业发展。不同的品种和产品可能含有不同数量的特定细菌群，耕作制度可能会影响食品上发现的微生物群落的组成和数量。尽管人们对有机食品的兴趣日益浓厚，但我们对与食品相关的微生物群落的多样性以及影响这些群落组成的因素仍了解有限。发达国家的消费者通常通过在有机食品和传统种植食品之间做出选择，接触到不同的耕作方式。有机耕作方式在许多方面可能与传统耕作方式不同，包括所使用的肥料和农药类型。本综述旨在收集有关源自有机和传统耕作系统的小麦粉的化学、技术、毒理学和功能特性以及微生物群组成的现有知识，以及使用这些小麦粉可能如何影响酸面团发酵和面包制作。酸面团发酵是确保最佳感官和功能特性的最自然且效果最佳的过程。它完美地融入了从有机农业开始的加工链，特别是对于技术特性较弱的古老小麦品种。最近，对有机和酸面团微生物群的多样性进行了研究，在某些情况下还对有机和传统微生物生态系统进行了比较。出现了相反的证据。曾经在传统小麦酸面团中发现乳酸菌种类的多样性更高，而在研究厚壁菌门的多样性时，有机酸面团显示出最高的复杂性。当出现这种情况时，由于面包师做法的极大变异性，传统和有机酸面团微生物群之间的差异及其对面包特性的影响很难被识别和分类。此外，本综述将对该主题提供批判性观点，以避免在该领域不可避免地出现的猜测。
