Artisanal and farmers bread making practices differently shape fungal species community composition in French sourdoughsuse asterix (*) to get italics

Elisa Michel, Estelle Masson, Sandrine Bubbendorf, Leocadie Lapicque, Thibault Nidelet, Diego Segond, Stephane Guezenec, Therese Marlin, Hugo deVillers, Olivier Rue, Bernard Onno, Judith Legrand, Delphine SicardPlease use the format "First name initials family name" as in "Marie S. Curie, Niels H. D. Bohr, Albert Einstein, John R. R. Tolkien, Donna T. Strickland"

2022

<p style="text-align: justify;">Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider species diversity and genetic diversity. We examined whether the diversity of artisanal practices could lead to an increased level in fungal species diversity for bread making. We used an interdisciplinary participatory research approach including bakers, psycho-sociologists and microbiologists to analyze French bread making practices and describe fungal communities in naturally fermented sourdough of 27 bakers and 12 farmer bakers. Bread-making practices were classified in two groups: the farmer-like practice group and the artisanal-like practice group. The well-known bakery yeast, <em>Saccharomyces cerevisiae</em>, was dominant (i.e. with a relative abundance over 50%) in only 24% of sourdoughs while other yeast species, belonging to the <em>Kazachstania</em> genus, were dominant in 54% of sourdoughs. Bread making practices were found to drive the distribution of fungal species across sourdoughs. The most striking bread making practice effect was the occurrence of <em>Kazachstania humilis </em>in sourdoughs made with artisanal-like practices and the occurrence of <em>Kazachstania bulderi</em> in sourdoughs made with farmer-like practices. Phenotypic divergences between sourdough and non-sourdough strains were found for <em>K. humilis</em> but not for <em>K. bulderi</em>. Overall, our results showed that preserving bread making practice diversity allows the preservation of a higher species and phenotypic diversity in microbial communities.</p>

http://doi.org/10.5281/zenodo.2600170You should fill this box only if you chose 'All or part of the results presented in this preprint are based on data'. URL must start with http:// or https://

http://doi.org/10.5281/zenodo.2600170You should fill this box only if you chose 'Scripts were used to obtain or analyze the results'. URL must start with http:// or https://

Domestication, microbial community, fungal species diversity, yeast, Kazachstania, sourdough, fermentation

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Adaptation, Evolutionary Applications, Evolutionary Ecology

2022-01-27 14:53:08

Tatiana Giraud