Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters
We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresi...
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| Veröffentlicht in: | PloS one 2016-02, Vol.11 (2), p.e0148325-e0148325 |
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| creator | Viiard, Ene Bessmeltseva, Marianna Simm, Jaak Talve, Tiina Aaspõllu, Anu Paalme, Toomas Sarand, Inga |
| description | We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoughs propagated at higher temperature, while ambient temperature combined with a short fermentation cycle selected for Lactobacillus sanfranciscensis, Lactobacillus pontis, and Lactobacillus zymae or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus zymae. The ratio of species in bakeries employing room-temperature propagation displayed a seasonal dependence. Introduction of different and controlled propagation parameters at one bakery (higher fermentation temperature, reduced inoculum size, and extended fermentation time) resulted in stabilization of the microbial community with an increased proportion of L. helveticus and L. pontis. Despite these new propagation parameters no new species were detected. |
| doi_str_mv | 10.1371/journal.pone.0148325 |
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Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoughs propagated at higher temperature, while ambient temperature combined with a short fermentation cycle selected for Lactobacillus sanfranciscensis, Lactobacillus pontis, and Lactobacillus zymae or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus zymae. The ratio of species in bakeries employing room-temperature propagation displayed a seasonal dependence. Introduction of different and controlled propagation parameters at one bakery (higher fermentation temperature, reduced inoculum size, and extended fermentation time) resulted in stabilization of the microbial community with an increased proportion of L. helveticus and L. pontis. Despite these new propagation parameters no new species were detected.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0148325</identifier><identifier>PMID: 26849134</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Acids ; Ambient temperature ; Bacteria ; Bakeries ; Bakery products ; Biodiversity ; Biology and Life Sciences ; Bread - microbiology ; Candida - genetics ; Candida - isolation & purification ; Estonia ; Fermentation ; Food ; Food Industry ; Food Microbiology - methods ; Gel electrophoresis ; High temperature ; Influence ; Inoculum ; Lactic acid ; Lactic Acid - metabolism ; Lactic acid bacteria ; Lactobacillus ; Lactobacillus - genetics ; Lactobacillus amylovorus ; Lactobacillus helveticus ; Microbial Consortia - genetics ; Microorganisms ; New species ; Parameter identification ; Physiological aspects ; Propagation ; Research and Analysis Methods ; RNA, Ribosomal, 16S ; rRNA 16S ; Rye ; Saccharomycetales - genetics ; Saccharomycetales - isolation & purification ; Secale ; Starters ; Temperature ; Temperature effects ; Yeasts (Fungi)</subject><ispartof>PloS one, 2016-02, Vol.11 (2), p.e0148325-e0148325</ispartof><rights>COPYRIGHT 2016 Public Library of Science</rights><rights>2016 Viiard et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. 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Despite these new propagation parameters no new species were detected.</description><subject>Acids</subject><subject>Ambient temperature</subject><subject>Bacteria</subject><subject>Bakeries</subject><subject>Bakery products</subject><subject>Biodiversity</subject><subject>Biology and Life Sciences</subject><subject>Bread - microbiology</subject><subject>Candida - genetics</subject><subject>Candida - isolation & purification</subject><subject>Estonia</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food Industry</subject><subject>Food Microbiology - methods</subject><subject>Gel electrophoresis</subject><subject>High temperature</subject><subject>Influence</subject><subject>Inoculum</subject><subject>Lactic acid</subject><subject>Lactic Acid - metabolism</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Lactobacillus - genetics</subject><subject>Lactobacillus amylovorus</subject><subject>Lactobacillus helveticus</subject><subject>Microbial Consortia - 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microbiology</topic><topic>Candida - genetics</topic><topic>Candida - isolation & purification</topic><topic>Estonia</topic><topic>Fermentation</topic><topic>Food</topic><topic>Food Industry</topic><topic>Food Microbiology - methods</topic><topic>Gel electrophoresis</topic><topic>High temperature</topic><topic>Influence</topic><topic>Inoculum</topic><topic>Lactic acid</topic><topic>Lactic Acid - metabolism</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Lactobacillus - genetics</topic><topic>Lactobacillus amylovorus</topic><topic>Lactobacillus helveticus</topic><topic>Microbial Consortia - genetics</topic><topic>Microorganisms</topic><topic>New species</topic><topic>Parameter identification</topic><topic>Physiological aspects</topic><topic>Propagation</topic><topic>Research and Analysis Methods</topic><topic>RNA, Ribosomal, 16S</topic><topic>rRNA 16S</topic><topic>Rye</topic><topic>Saccharomycetales - genetics</topic><topic>Saccharomycetales - isolation & purification</topic><topic>Secale</topic><topic>Starters</topic><topic>Temperature</topic><topic>Temperature effects</topic><topic>Yeasts (Fungi)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Viiard, Ene</creatorcontrib><creatorcontrib>Bessmeltseva, Marianna</creatorcontrib><creatorcontrib>Simm, Jaak</creatorcontrib><creatorcontrib>Talve, Tiina</creatorcontrib><creatorcontrib>Aaspõllu, Anu</creatorcontrib><creatorcontrib>Paalme, Toomas</creatorcontrib><creatorcontrib>Sarand, Inga</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Opposing Viewpoints in Context (Gale)</collection><collection>Gale In Context: Science</collection><collection>ProQuest Central (Corporate)</collection><collection>Animal Behavior Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Proquest Nursing & Allied Health Source</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Immunology Abstracts</collection><collection>Meteorological & Geoastrophysical Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Meteorological & Geoastrophysical Abstracts - 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>PloS one</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Viiard, Ene</au><au>Bessmeltseva, Marianna</au><au>Simm, Jaak</au><au>Talve, Tiina</au><au>Aaspõllu, Anu</au><au>Paalme, Toomas</au><au>Sarand, Inga</au><au>Ercolini, Danilo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters</atitle><jtitle>PloS one</jtitle><addtitle>PLoS One</addtitle><date>2016-02-05</date><risdate>2016</risdate><volume>11</volume><issue>2</issue><spage>e0148325</spage><epage>e0148325</epage><pages>e0148325-e0148325</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoughs propagated at higher temperature, while ambient temperature combined with a short fermentation cycle selected for Lactobacillus sanfranciscensis, Lactobacillus pontis, and Lactobacillus zymae or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus zymae. The ratio of species in bakeries employing room-temperature propagation displayed a seasonal dependence. Introduction of different and controlled propagation parameters at one bakery (higher fermentation temperature, reduced inoculum size, and extended fermentation time) resulted in stabilization of the microbial community with an increased proportion of L. helveticus and L. pontis. Despite these new propagation parameters no new species were detected.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>26849134</pmid><doi>10.1371/journal.pone.0148325</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Acids Ambient temperature Bacteria Bakeries Bakery products Biodiversity Biology and Life Sciences Bread - microbiology Candida - genetics Candida - isolation & purification Estonia Fermentation Food Food Industry Food Microbiology - methods Gel electrophoresis High temperature Influence Inoculum Lactic acid Lactic Acid - metabolism Lactic acid bacteria Lactobacillus Lactobacillus - genetics Lactobacillus amylovorus Lactobacillus helveticus Microbial Consortia - genetics Microorganisms New species Parameter identification Physiological aspects Propagation Research and Analysis Methods RNA, Ribosomal, 16S rRNA 16S Rye Saccharomycetales - genetics Saccharomycetales - isolation & purification Secale Starters Temperature Temperature effects Yeasts (Fungi) |
| title | Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters |
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