Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters

PLoS ONE

Volumn 11, Issue 2, 2016, Pages

  Viiard, Ene ^a,b   Bessmeltseva, Marianna ^a,b   Simm, Jaak ^b   Talve, Tiina ^a   Aaspõllu, Anu ^b   Paalme, Toomas ^a,b   Sarand, Inga ^a,b  

^a Competence Center of Food and Fermentation Technologies ^*  (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S; LACTIC ACID;

AMPLICON; ARTICLE; DENATURING GRADIENT GEL ELECTROPHORESIS; ENVIRONMENTAL TEMPERATURE; FERMENTATION; FOOD; FOOD PROCESSING; HIGH TEMPERATURE; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS FRUMENTI; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; LACTOBACILLUS SANFRANCISCENSIS; LACTOBACILLUS ZYMAE; MICROBIAL COMMUNITY; MICROBIAL DIVERSITY; NEW SPECIES; NONHUMAN; PYROSEQUENCING; ROOM TEMPERATURE; RYE SOURDOUGH; SEASONAL VARIATION; SPECIES IDENTIFICATION; BIODIVERSITY; BREAD; BUDDING YEAST; CANDIDA; ESTONIA; FOOD CONTROL; FOOD INDUSTRY; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIAL CONSORTIUM; MICROBIOLOGY; PROCEDURES; SECALE;

BIODIVERSITY; BREAD; CANDIDA; ESTONIA; FERMENTATION; FOOD INDUSTRY; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; MICROBIAL CONSORTIA; RNA, RIBOSOMAL, 16S; SACCHAROMYCETALES; SECALE;

EID: 84959248787     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0148325     Document Type: Article

References (38)

1. De Vuyst L, Neysens P. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Technol. 2005; 16: 43-56.
2. Hansen AS. Sourdough bread. In: Hui YH, Meunier-Goddik L, Hansen AS, Josephsen J, Nip WK, Stanfield PS, Toldra F, editors. Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, Inc.; 2004. pp. 840-870.
3. Gobbetti M, Corsetti A, Rossi J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. World J Microbiol Biotechnol. 1994; 10: 275-279. doi: 10.1007/BF00414862 PMID: 24421010
4. De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel H, Weckx S. Microbial ecology of sourdough fermentations: Diverse or uniform? Food Microbiol. 2014; 37: 11-29. doi: 10.1016/j.fm.2013.06.002 PMID: 24230469
5. Müller M, Wolfrum G, Stolz P, Ehrmann M, Vogel R. Monitoring the growth of Lactobacillus species during rye flour fermentation. Food Microbiol. 2001; 18: 217-227.
6. Rosenquist H, Hansen A. The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye. Food Microbiol. 2000; 17: 241-250.
7. Böcker G, Stolz P, Hammes W. Neue Erkenntnisse zum ökosystem saueteig und zur physiologie des saueteig typischen stämme Lactobacillus sanfrancisco und Lactobacillus pontis. Getreide mehl und brot. 1995; 49: 370-374.
8. Hammes W, Gänzle M. Sourdough breads and related products. In: Woods B, editor. Microbiology of Fermented Foods. London: Blackie Academic/Professional; 1998. pp. 199-216.
9. Meroth C, Walter J, Hertel C, Brandt M, Hammes W. Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol. 2003; 69: 475-482. PMID: 12514030
10. Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters. Appl Environ Microbiol. 2009; 75: 1099-1109. doi: 10.1128/AEM.01524-08 PMID: 19088320
11. Minervini F, Lattanzi A, De Angelis M, Di Cagno R, Gobbetti M. Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas. Appl Environ Microbiol. 2012; 78: 5328-5340. doi: 10.1128/AEM.00572-12 PMID: 22635989
12. Minervini F, De Angelis M, Di Cagno R, Gobbetti M. Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int J Food Microbiol. 2014; 171: 136-146. doi: 10.1016/j. ijfoodmicro.2013.11.021 PMID: 24355817
13. Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P et al. Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs. Appl Environ Microbiol. 2007; 73: 6262-6269. PMID: 17675431
14. Valjakka TT, Kerojoki H, Katina K. Sourdough Bread in Finland and Eastern Europe. In: Kulp K, Lorenz K, editors. Handbook of Dough Fermentations. New York: Marcel Dekker, Inc., 2003. pp. 269-297.
15. Kline L, Sugihara T, Miller MW. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl Microbiol. 1971; 21: 459-465. PMID: 5553285
16. Viiard E, Mihhalevski A, Rühka T, Paalme T, Sarand I. Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species. J Appl Microbiol. 2013; 114: 404-412. doi: 10.1111/jam.12045 PMID: 23082800
17. Frank J, Reich C, Sharma S, Weisbaum J, Wilson B, Olsen G. Critical evaluation of two primers commonly used for amplification of bacterial 16S rRNA genes. Appl Environ Microbiol. 2008; 74: 2461-2470. doi: 10.1128/AEM.02272-07 PMID: 18296538
18. Weisburg W, Barns S, Pelletier D, Lane D. Ribosomal DNA amplification for phylogenetic study. J Bacteriol 1991; 173: 697-703. PMID: 1987160
19. Gafan G, Spratt D. Denaturing gradient gel electrophoresis gel expansion (DGGEGE)-an attempt to resolve the limitations of co-migration in the DGGE of complex polymicrobial communities. FEMS Microbiol Lett. 2005; 253: 303-307 PMID: 16257140
20. Meroth C, Hammes W, Hertel C. Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol. 2003; 69: 7453-7461. ÕIGE PMID: 14660398
21. McKenna P, Hoffmann C, Minkah N, Aye P, Lackner A, Liu Z et al. The macaque gut microbiome in health, lentiviral infection, and chronic enterocolitis. PLoS Pathog. 2008; 4(2). doi: 10.1371/journal. ppat.0040020
22. Armougom F, Raoult D. Exploring microbial diversity using 16S rRNA high-throughput methods. J Comput Sci Syst Biol. 2009; 2: 74-92.
23. Schloss P, Westcott S, Ryabin T, Hall J, Hartmann M, Hollister EB et al. Introducing mothur: opensource, platform-independent, community-supported software for describing and comparing microbial communities. Appl Environ Microbiol. 2009; 75: 7537-7541. doi: 10.1128/AEM.01541-09 PMID: 19801464
24. Schloss P, Gevers D, Westcott S. Reducing the Effects of PCR Amplification and Sequencing Artifacts on 16S rRNA-Based Studies. PLoS ONE. 2011; 6. doi: 10.1371/journal.pone.0027310
25. Prusse E, Quast C, Knittel K, Fuchs B, Ludwig W, Peplies J et al. SILVA: a comprehensive online resource for quality checked and aligned ribosomal RNA sequence data compatible with ARB. Nucleic Acids Res. 2007; 35: 7188-7196. PMID: 17947321
26. Yue J, Clayton M. A similarity measure based on species proportions. Commun Stat Theor Methods. 2005; 34: 2123-2131.
27. Ehrmann MA, Brandt M, Stolz P, Vogel RF, Korakli M. Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation. Int J Syst Evol Microbiol. 2007; 57: 745-750. PMID: 17392199
28. De Vuyst L, Avonts L, Hoste B, Vancanneyt P, Swings J, Callewaert R. The lactobin A and amylovorin L471 encoding genes are identical, and their distribution seems to be restricted to the species Lactobacillus amylovorus that is of interest for cereal fermentations. Int J Food Microbiol. 2004; 90: 93-106. PMID: 14672834
29. Leroy F, De Winter T, Adriany T, Neysens P, De Vuyst L. Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471. Int J Food Microbiol. 2007; 112: 102-111.
30. De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J et al. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Appl Environ Microbiol. 2002; 68: 6059-6069. PMID: 12450829
31. Vancanneyt M, Neysens P, De Wachter M, Engelbeen K, Snauwaert C, Cleenwerck I et al. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. Int J Syst Evol Microbiol. 2005; 55: 615-620. PMID: 15774633
32. Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments. J Appl Microbiol. 2009; 106: 1081-1092. doi: 10.1111/j.1365-2672.2008.04094.x PMID: 19187144
33. Gänzle M, Ehmann M, Hammes W. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl Environ Microbiol. 1998; 64: 2616-2623. PMID: 9647838
34. Stolz P, Böcker G. Technology, properties and applications of sourdough products. Adv Food Sci. 1996; 18: 234-236.
35. Kurtzman C, Robnett C, Ward J, Brayton C, Gorelick P, Walsh T. Multigene phylogenetic analysis of pathogenic candida species in the Kazachstania (Arxiozyma) telluris complex and description of their ascosporic states as Kazachstania bovina sp. nov., K. heterogenica sp. nov., K. pintolopesii sp. nov., and K. slooffiae. J Clin Microbiol. 2005; 43: 101-111. PMID: 15634957
36. Mihhalevski A, Sarand I, Viiard E, Salumets A, Paalme T. Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry. J Appl Microbiol. 2011; 110: 529-540. doi: 10.1111/j.1365-2672.2010.04904.x PMID: 21143710
37. Vera A, Rigobello V, Demarigny Y. Comparative study of culture media used for sourdough lactobacilli. Food microbiol. 2009; 26: 728-733. doi: 10.1016/j.fm.2009.07.010 PMID: 19747606
38. Ercolini D. High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology. Appl Environ Microbiol. 2013; 79: 3148-3155. doi: 10.1128/ AEM.00256-13 PMID: 23475615