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Di Biase M, Scicchitano D, Valerio F, Lonigro SL, Cifarelli V, Ostante G, D’Antuono I, Candela M, Ferrara M. Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains. Foods 2025; 14:469. [PMID: 39942061 PMCID: PMC11817117 DOI: 10.3390/foods14030469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2025] [Revised: 01/27/2025] [Accepted: 01/30/2025] [Indexed: 02/16/2025] Open
Abstract
Hemp seed flour (Cannabis sativa) is a non-traditional matrix alternative to wheat for baked goods production. The aim of this study was to investigate the microbiota of two liquid sourdoughs (SLs) based on hemp or a wheat-hemp mixture, before and after spontaneous or piloted fermentation (Lactiplantibacillus plantarum ITM21B or Weissella cibaria C43-11 used as starters). Culture-dependent and -independent (high-throughput sequencing of bacterial phylogenetic V3-V4 regions of the 16S rRNA gene) methods, were used to evaluate the microbial community. The effect of fermentation on the content of bioactive molecules (polyphenols, organic acids, proteins, and amino acids) was also investigated. Results indicated that the microbial community of all SLs was mainly (99.7 ÷ 100%) composed of Firmicutes and Proteobacteria, and the latter was the unique phylum before fermentation in formulations produced exclusively with hemp flour. Two PCoA plots (Test adonis with pseudo-F ratio, p > 0.05) showed no significance difference between the microbial communities of the formulations. However, the relative abundance variation at the family level in the wheat-hemp-based mixture SLs showed a significant enrichment of the Lactobacillaceae family (Kruskal-Wallis test, p = 0.04). Moreover, results confirmed hemp seed flour as a suitable fermentation substrate to obtain microbial consortia allowing for an increase in organic acids, especially lactic acid (9.12 ± 1.22 and 7.45 ± 0.75 mmol/kg with Lpb. plantarum and W. cibaria, respectively), in both piloted fermentations, and in polyphenols by 21% and amino acids by 158% in SL fermented by the C43-11 strain.
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Affiliation(s)
- Mariaelena Di Biase
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
| | - Daniel Scicchitano
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, 40126 Bologna, Italy; (D.S.); (M.C.)
- Fano Marine Center, 61032 Fano, Italy
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
| | - Valentina Cifarelli
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
| | - Giorgia Ostante
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
| | - Isabella D’Antuono
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
| | - Marco Candela
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, 40126 Bologna, Italy; (D.S.); (M.C.)
- Fano Marine Center, 61032 Fano, Italy
| | - Massimo Ferrara
- Institute of Sciences of Food Production, National Council of Research, 70126 Bari, Italy; (F.V.); (S.L.L.); (V.C.); (G.O.); (I.D.); (M.F.)
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De Bellis P, Rizzello CG. Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods. Foods 2024; 13:155. [PMID: 38201180 PMCID: PMC10778682 DOI: 10.3390/foods13010155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
The World Health Organization [...].
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Affiliation(s)
- Palmira De Bellis
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy;
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