Skip to Main content Skip to Navigation
Journal articles

Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation

Abstract : The metabolism of ferulic acid (FA) was studied during fermentation with different species and strains of lactic acid bacteria (LAB) and yeasts, in synthetic sourdough medium. Yeast strains of Kazachstania humilis, Kazachstania bulderi, and Saccharomyces cerevisiae, as well as lactic acid bacteria strains of Fructilactobacillus sanfranciscensis, Lactiplantibacillus plantarum, Lactiplantibacillus xiangfangensis, Levilactobacillus hammesii, Latilactobacillus curvatus and Latilactobacillus sakei were selected from French natural sourdoughs. Fermentation in presence or absence of FA was carried out in LAB and yeasts monocultures, as well as in LAB/yeast co-cultures. Our results indicated that FA was mainly metabolized into 4-vinylguaiacol (4-VG) by S. cerevisiae strains, and into dihydroferulic acid (DHFA) and 4-VG in the case of LAB. Interactions of LAB and yeasts led to the modification of FA metabolism, with a major formation of DHFA, even by the strains that do not produce it in monoculture. Interestingly, FA was almost completely consumed by the F. sanfranciscensis bFs17 and K. humilis yKh17 pair and converted into DHFA in 89.5 ± 19.6% yield, while neither bFs17, nor yKh17 strains assimilated FA in monoculture
Document type :
Journal articles
Complete list of metadata
Contributor : Dominique Fournier Connect in order to contact the contributor
Submitted on : Thursday, June 2, 2022 - 10:55:51 AM
Last modification on : Friday, August 5, 2022 - 10:57:38 AM
Long-term archiving on: : Saturday, September 3, 2022 - 6:49:31 PM


Publisher files allowed on an open archive



Sonia Boudaoud, Chahinez Aouf, Hugo Devillers, Delphine Sicard, Diego Segond. Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation. Food Microbiology, Elsevier, 2021, 98, pp.103790. ⟨10.1016/⟩. ⟨hal-03225011⟩



Record views


Files downloads