The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.

ABSTRACT: The production of fruity esters by sourdough lactic acid bacteria (LAB) and yeasts has not been explored in detail. Moreover, the biosynthesis of esters by LAB species under conditions similar to those occurring during sourdough production is still questionable. Concerning yeasts, a genome mining of 75 genomes revealed a strain dependency of the presence of seven specific ester biosynthesis genes. Accordingly, PCR assays to detect these acetate (ATF1 and ATF2) and ethyl ester (EHT1 and EEB1) biosynthesis genes were developed and used to screen 91 strains of yeast species. Concerning LAB, a genome mining of 401 genomes revealed a species dependency of the presence of three esterase-encoding genes (estA, estB, and estC). A phenotypic analysis

SUBMITTER: Pradal I 

PROVIDER: S-EPMC11921326 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature