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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 carried out with a selection of 10 strains of the LAB species Companilactobacillus crustorum , Companilactobacillus nantensis , Companilactobacillus paralimentarius, Fructilactobacillus sanfranciscensis , Lactiplantibacillus xiangfangensis , Levilactobacillus zymae , and Limosilactobacillus fermentum in a wheat sourdough simulation medium (WSSM) supplemented with ester precursor molecules (higher alcohols and fatty acids) revealed that their ester biosynthesis capacity was limited by the precursor concentrations. Ethyl acetate and ethyl lactate were produced by all strains, except for those of Frul. sanfranciscensis . These results suggested that one of the esterase-encoding genes considered could be implicated in the ethyl acetate and/or ethyl lactate biosynthesis. Overall, the ester biosynthesis capacity by LAB is of great interest in view of fruity flavor formation during sourdough and sourdough bread productions. IMPORTANCE The present study gave insights into the production of esters, which impart fruity flavors to fermented foods, by not only sourdough yeasts but also lactic acid bacteria. It showed that some lactic acid bacteria species can synthesize the esters ethyl acetate (sweet notes) and ethyl lactate (creamy notes) under specific conditions. The information gathered during the present study will enable sourdough bakers and companies from the bakery sector to get more information on how to produce sourdoughs that can add fruity notes to the final products after a rational screening and selection of potential starter culture strains.
Pradal et al. (Thu,) studied this question.