Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods

Abstract

To elucidate the changes in the microbiota associated with different bread-making methods, we analyzed the abundance and composition of bacterial flora at each production stage using the straight dough (SD) and sponge dough (SPD) methods. This analysis was also conducted on flours of various origins and grades as well as on baker’s yeast produced using different methods. The results of amplicon sequencing suggested that the flora in flour was mainly affected by the flour grade and origin, and flora in yeast was mainly affected by production method in baker’s yeast. In contrast, the bacterial flora in SD and SPD differed and also changed during fermentation, but the differences and changes were minimal. In summary, it was suggested that the effect of the bacteria derived from raw flour and baker’s yeast on the quality of each bread was small for both bread production methods.