Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis

Applied and Environmental Microbiology

Volumn 69, Issue 1, 2003, Pages 475-482

  Meroth, Christiane B ^a   Walter, Jens ^a   Hertel, Christian ^a   Brandt, Markus J ^a   Hammes, Walter P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ECOLOGY; ELECTROPHORESIS; FERMENTATION; YEAST;

SOURDOUGHS;

MICROBIOLOGY;

BACTERIUM;

ARTICLE; BACTERIAL GROWTH; BATCH FERMENTATION; BREAD; DENATURING GRADIENT GEL ELECTROPHORESIS; DNA EXTRACTION; DNA SEQUENCE; ECOLOGY; FERMENTATION TECHNIQUE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS CRISPATUS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS JOHNSONII; LACTOBACILLUS MINDENSIS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; LACTOBACILLUS REUTERI; LACTOBACILLUS SANFRANCISCENSIS; MICROFLORA; NONHUMAN; POLYMERASE CHAIN REACTION; POPULATION DYNAMICS; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS;

BREAD; COLONY COUNT, MICROBIAL; CULTURE MEDIA; DNA, BACTERIAL; DNA, RIBOSOMAL; ECOSYSTEM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; LACTOBACILLUS; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SECALE CEREALE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CRISPATUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS FRUMENTI; LACTOBACILLUS JOHNSONII; LACTOBACILLUS MINDENSIS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; LACTOBACILLUS REUTERI; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SECALE CEREALE;

EID: 0037224663     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.69.1.475-482.2003     Document Type: Article

References (37)

1. Altschul, S. F., W. Gish, W. Miller, E. W. Myers, and D. J. Lipman. 1990. Basic local alignment search tool. J. Mol. Biol. 215:403-410.
2. Beek, S., and F. G. Priest. 2001. Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study. Appl. Environ. Microbiol. 68:297-305.
3. ben Omar, N., and F. Ampe. 2000. Microbial community dynamics during production of the Mexican fermented maize dough pozol. Appl. Environ. Microbiol. 66:3664-3673.
4. Böcker, G., R. F. Vogel, and W. P. Hammes. 1990. Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht-Sauerteig-Präparat. Getreide Mehl Brot 44:269-274.
5. Böcker, G., P. Stolz, and W. P. Hammes. 1995. Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis. Getreide Mehl Brot 49:370-374.
6. Brandt, M. J. 2001. Mikrobiologische Wechselwirkungen von technologischer Bedeutung. Ph.D. thesis. University of Hohenheim, Honenheim, Germany.
7. Cocolin, L., M. Manzano, C. Cantoni, and G. Comi. 2001. Denaturing gradient gel electrophoresis analysis of the 16S rRNA gene V1 region to monitor dynamic changes in the bacterial population during fermentation of Italian sausages. Appl. Environ. Microbiol. 67:5113-5121.
8. Corsetti, A., P. Lavermicocca, M. Morea, F. Baruzzi, N. Tosti, and M. Gobbetti. 2001. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of southern Italy. Int. J. Food Microbiol. 64:95-104.
9. Creemers-Molenaar, T., M. J. R. Nout, and T. M. G. Bonants-Van Laarhoven. 1985. Microbiological aspects of wheat sour-dough. Antonie Leeuwenhoek 51:607-608.
10. Ehrmann, M. A., M. R. A. Müller, and R. F. Vogel. 2002. Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov. Int. J. Syst. Evol. Microbiol., in press.
11. Ercolini, D., G. Moschetti, G. Blaiotta, and S. Coppola. 2001. The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo mozzarella cheese production: bias of culture-dependent and culture-independent analyses. Syst. Appl. Microbiol. 24:610-617.
12. Felske, A., A. D. L. Akkermans, and W. M. de Vos. 1998. Quantification of 16S rRNAs in complex bacterial communities by multiple competitive reverse transcription-PCR in temperature gradient gel electrophoresis fingerprints. Appl. Environ. Microbiol. 64:4581-4587.
13. Fields, M. L., R. C. Hoseney, and E. Varriano-Marston. 1982. Microbiology of cracker sponge fermentation. Cereal Chem. 59:23-26.
14. Foschino, R., C. Arrigoni, C. Picozzi, D. Mora, and A. Galli. 2001. Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy. Food Microbiol. 18:277-285.
15. Gänzle, M. G., M. Ehmann, and W. P. Hammes. 1998. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of the sourdough fermentation. Appl. Environ. Microbiol. 64:2616-2623.
16. Hammes, W. P., and M. G. Gänzle. 1997. Sourdough breads and related products, p. 199-216. In B. J. B. Wood (ed.), Microbiology of fermented foods. Chapman & Hall, Ltd., London, England.
17. Kline, L., and T. F. Sugihara. 1971. Microorganisms of the San Fransisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 21:459-465.
18. McCartney, A. L., W. Wang, and G. W. Tannock. 1996. Molecular analysis of the composition of the bifidobacterial and Lactobacillus microflora of humans. Appl. Environ. Microbiol. 62:4608-4613.
19. Müller, M. R. A., M. A. Ehrmann, and R. F. Vogel. 2000. Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation perio. Int. J. Syst. Evol. Microbiol. 50:2127-2133.
20. Müller, M. R. A., G. Wolfrum, P. Stolz, M. A. Ehrmann, and R. F. Vogel. 2001. Monitoring the growth of Lactobacillus species during a rye flour fermentation. Food Microbiol. 18:217-227.
21. Muyzer, G., and K. Smalla. 1998. Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie Leeuwenhoek 73:127-141.
22. Okada, S., M. Ishikawa, I. Yoshida, T. Uchimura, N. Ohara, and M. Kozaki. 1992. Identification and characteristics of lactic acid bacteria isolated from sour dough sponges. Biosci. Biotechnol. Biochem. 56:572-575.
23. Ottogalli, G., A. Galli, and R. Foschino. 1996. Italian bakery products obtained with sour dough: characterization of the typical microflora. Adv. Food Sci. 18:131-144.
24. Rothe, M., R. Schneeweiss, and R. Ehrlich. 1973. Zur historischen Entwicklung von Getreideverarbeitung und Getreideverzehr. Ernährungsforschung 18:249-283.
25. Salovaara, H. 1998. Lactic acid bacteria in cereal products, p. 115-138. In S. Salminen and A. Von Wright (ed.), Lactic acid bacteria - technology effects, 2nd ed. Marcel Dekker, Inc., New York, N.Y.
26. Spicher, G., R. Schröder, and H. Stephan. 1980. Die Mikroflora des Sauerteiges. X. Mitteilung. Die backtechnische Wirkung in der "Reinzuchtsauern" auftretenden Milchsäurebakterien (Genus Lactobacillus Beijerinck). Z. Lebensm. Unters. Forsch. 171:119-124.
27. Spicher, G. 1984. Die Mikroflora des Sauerteiges. XVII. Mitteilung. Weitere Untersuchungen über die Zusammensetzung und die Variabilität der Mikroflora handelsüblicher Sauerteig-Starter. Z. Lebensm. Unters. Forsch. 178:106-109.
28. Strohmar, W., and H. Diekmann. 1992. Die Mikroflora eines Langzeit-Sauerteiges. Z. Lebensm. Unters. Forsch. 194:536-540.
29. Suzuki, M. T., and S. J. Giovannoni. 1996. Bias caused by template annealing in the amplification of mixtures of 16S rRNA genes by PCR. Appl. Environ. Microbiol. 62:625-630.
30. Thiele, C., M. G. Gänzle, and R. F. Vogel. 2002. Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chem. 79:45-51.
31. Vaughan, E. E., M. C. de Vries, E. G. Zoetendal, K. Ben-Amor, A. D. L. Akkermans, and W. M. de Vos. 2002. The intestinal LABs. Antonie Leeuwenhoek 82:341-352.
32. Vogel, R. F., G. Böcker, P. Stolz, M. A. Ehrmann, D. Fanta, W. Ludwig, B. Pot, K. Kersters, K. H. Schleifer, and W. P. Hammes. 1994. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int. J. Syst. Bacteriol. 44:223-229.
33. Vogel, R. F., M. Müller, P. Stolz, and M. Ehrmann. 1996. Ecology in sourdoughs produced by traditional and modern technologies. Adv. Food Sci. 18:152-159.
34. Walter, J., G. W. Tannock, A. Tilsala-Timisjarvi, S. Rodtong, D. M. Loach, K. Munro, and T. Alatossava. 2000. Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species-specific PCR primers. Appl. Environ. Microbiol. 66:297-303.
35. Walter, J., C. Hertel, G. W. Tannock, C. M. Lis, K. Munro, and W. P. Hammes. 2001. Detection of Lactobacilius, Pediococcus, Leuconostoc, and Weissella species in human feces by using group-specific PCR primers and denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 67:2578-2585.
36. Wiese, B. G., W. Strohmar, F. A. Rainey, and V. Diekmann: 1996. Lactobacillus panis sp. nov., from sourdough with a long fermentation period. Int. J. Syst. Bacteriol. 46:449-453.
37. Zoetendal, E. G., K. Ben-Amor, A. D. Akkermans, T. Abee, and W. M. de Vos. 2001. DNA isolation protocols affect the detection limit of PCR approaches of bacteria in samples from the human gastrointestinal tract. Syst. Appl. Microbiol. 24:405-410.