Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov
The microbiota of two industrially processed rice sourdoughs was characterised by bacteriological culture in combination with PCR-denaturing gradient gel electrophoresis (DGGE) and 16S/28S rDNA sequence analysis. Rice sourdough I was continuously propagated for several years by back-slopping every w...
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| Veröffentlicht in: | Systematic and applied microbiology 2004-03, Vol.27 (2), p.151-159 |
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| creator | Meroth, Christiane B. Hammes, Walter P. Hertel, Christian |
| description | The microbiota of two industrially processed rice sourdoughs was characterised by bacteriological culture in combination with PCR-denaturing gradient gel electrophoresis (DGGE) and 16S/28S rDNA sequence analysis. Rice sourdough I was continuously propagated for several years by back-slopping every week, whereas sourdough II was processed by using a commercial starter culture and back-slopping daily for three days. In rice sourdough II
Candida krusei and
Saccharomyces cerevisiae as well as
Lactobacillus fermentum,
Lactobacillus gallinarum,
Lactobacillus kimchii,
Lactobacillus plantarum, and
Lactobacillus pontis dominated at the first day of fermentation. RAPD analysis of lactobacilli revealed identical profiles for each of the species except for
L. fermentum and
L. pontis indicating the presence of different strains. Fluctuations within the LAB community during fermentation were monitored by PCR-DGGE.
L. pontis decreased in numbers over time and
L. curvatus became dominant after 3 days of fermentation. Rice sourdough I contained
S. cerevisiae,
Lactobacillus paracasei (present with three different RAPD types),
Lactobacillus paralimentarius, and a
Lactobacillus strain which could not be allotted to any valid species. Phylogenetic analysis based on 16S rDNA sequences revealed
Lactobacillus brevis as the closest relative (97.3% sequence similarity). Differences in some phenotypic characteristics and DNA-DNA relatedness indicated that the strain represents a new
Lactobacillus species, for which the name
Lactobacillus spicheri is proposed. |
| doi_str_mv | 10.1078/072320204322881763 |
| format | Article |
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Candida krusei and
Saccharomyces cerevisiae as well as
Lactobacillus fermentum,
Lactobacillus gallinarum,
Lactobacillus kimchii,
Lactobacillus plantarum, and
Lactobacillus pontis dominated at the first day of fermentation. RAPD analysis of lactobacilli revealed identical profiles for each of the species except for
L. fermentum and
L. pontis indicating the presence of different strains. Fluctuations within the LAB community during fermentation were monitored by PCR-DGGE.
L. pontis decreased in numbers over time and
L. curvatus became dominant after 3 days of fermentation. Rice sourdough I contained
S. cerevisiae,
Lactobacillus paracasei (present with three different RAPD types),
Lactobacillus paralimentarius, and a
Lactobacillus strain which could not be allotted to any valid species. Phylogenetic analysis based on 16S rDNA sequences revealed
Lactobacillus brevis as the closest relative (97.3% sequence similarity). Differences in some phenotypic characteristics and DNA-DNA relatedness indicated that the strain represents a new
Lactobacillus species, for which the name
Lactobacillus spicheri is proposed.</description><identifier>ISSN: 0723-2020</identifier><identifier>EISSN: 1618-0984</identifier><identifier>DOI: 10.1078/072320204322881763</identifier><identifier>PMID: 15046303</identifier><identifier>CODEN: SAMIDF</identifier><language>eng</language><publisher>Jena: Elsevier GmbH</publisher><subject>Base Composition ; Base Sequence ; Biological and medical sciences ; Bread - microbiology ; Candida krusei ; DNA, Bacterial - chemistry ; DNA, Bacterial - genetics ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; lactic acid bacteria ; Lactobacillus - classification ; Lactobacillus - genetics ; Lactobacillus - isolation & purification ; Lactobacillus - metabolism ; Lactobacillus brevis ; Lactobacillus fermentum ; Lactobacillus paracasei ; Lactobacillus paralimentarius ; Lactobacillus pontis ; Lactobacillus spicheri ; Lactobacillus spicheri sp. nov ; Microbiology ; Miscellaneous ; Molecular Sequence Data ; Mycology ; Oryza - microbiology ; PCR-DGGE ; Phylogeny ; Random Amplified Polymorphic DNA Technique ; Rice sourdough ; RNA, Ribosomal, 16S - chemistry ; RNA, Ribosomal, 16S - genetics ; RNA, Ribosomal, 28S - chemistry ; RNA, Ribosomal, 28S - genetics ; Saccharomyces cerevisiae ; yeasts</subject><ispartof>Systematic and applied microbiology, 2004-03, Vol.27 (2), p.151-159</ispartof><rights>2004 Urban & Fischer Verlag</rights><rights>2004 INIST-CNRS</rights><rights>Copyright Urban & Fischer Verlag Mar 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c379t-754813792d699408efa28fb11618824804ebd4fe4fc385c17ea060be1116b043</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/208468644?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993,64383,64385,64387,72239</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15514993$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15046303$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Meroth, Christiane B.</creatorcontrib><creatorcontrib>Hammes, Walter P.</creatorcontrib><creatorcontrib>Hertel, Christian</creatorcontrib><title>Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov</title><title>Systematic and applied microbiology</title><addtitle>Syst Appl Microbiol</addtitle><description>The microbiota of two industrially processed rice sourdoughs was characterised by bacteriological culture in combination with PCR-denaturing gradient gel electrophoresis (DGGE) and 16S/28S rDNA sequence analysis. Rice sourdough I was continuously propagated for several years by back-slopping every week, whereas sourdough II was processed by using a commercial starter culture and back-slopping daily for three days. In rice sourdough II
Candida krusei and
Saccharomyces cerevisiae as well as
Lactobacillus fermentum,
Lactobacillus gallinarum,
Lactobacillus kimchii,
Lactobacillus plantarum, and
Lactobacillus pontis dominated at the first day of fermentation. RAPD analysis of lactobacilli revealed identical profiles for each of the species except for
L. fermentum and
L. pontis indicating the presence of different strains. Fluctuations within the LAB community during fermentation were monitored by PCR-DGGE.
L. pontis decreased in numbers over time and
L. curvatus became dominant after 3 days of fermentation. Rice sourdough I contained
S. cerevisiae,
Lactobacillus paracasei (present with three different RAPD types),
Lactobacillus paralimentarius, and a
Lactobacillus strain which could not be allotted to any valid species. Phylogenetic analysis based on 16S rDNA sequences revealed
Lactobacillus brevis as the closest relative (97.3% sequence similarity). Differences in some phenotypic characteristics and DNA-DNA relatedness indicated that the strain represents a new
Lactobacillus species, for which the name
Lactobacillus spicheri is proposed.</description><subject>Base Composition</subject><subject>Base Sequence</subject><subject>Biological and medical sciences</subject><subject>Bread - microbiology</subject><subject>Candida krusei</subject><subject>DNA, Bacterial - chemistry</subject><subject>DNA, Bacterial - genetics</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus - classification</subject><subject>Lactobacillus - genetics</subject><subject>Lactobacillus - isolation & purification</subject><subject>Lactobacillus - metabolism</subject><subject>Lactobacillus brevis</subject><subject>Lactobacillus fermentum</subject><subject>Lactobacillus paracasei</subject><subject>Lactobacillus paralimentarius</subject><subject>Lactobacillus pontis</subject><subject>Lactobacillus spicheri</subject><subject>Lactobacillus spicheri sp. nov</subject><subject>Microbiology</subject><subject>Miscellaneous</subject><subject>Molecular Sequence Data</subject><subject>Mycology</subject><subject>Oryza - microbiology</subject><subject>PCR-DGGE</subject><subject>Phylogeny</subject><subject>Random Amplified Polymorphic DNA Technique</subject><subject>Rice sourdough</subject><subject>RNA, Ribosomal, 16S - chemistry</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>RNA, Ribosomal, 28S - chemistry</subject><subject>RNA, Ribosomal, 28S - genetics</subject><subject>Saccharomyces cerevisiae</subject><subject>yeasts</subject><issn>0723-2020</issn><issn>1618-0984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kV9r2zAUxUVZWbNsX6APmymsb-6u_kSWYS8j3dpBSmHtnoUsXyUqjpVKdmHfvjLJ2OhgT7qI3z3ccw4hpxQuKFTqE1SMM2AgOGNK0UryIzKjkqoSaiVekdkElBNxQt6k9ABARS3pa3JCFyAkBz4j6-XGRGMHjD6ZwYe-CK4YNljceBtD48Ngpp8f3mJxF8bYhnG9SYXp2-ISk41-93tplVVCY6zvujEVaeftJovm4aLow9NbcuxMl_Dd4Z2T-29f75fX5er26vvyy6q0vKqHsloIRfPEWlnXAhQ6w5Rr6ORKMaFAYNMKh8JZrhaWVmhAQoM0E00OYk7O97K7GB5HTIPe-mSx60yPYUyaVrWEKnufk7MX4EN21-fTNAMlpJJiUmN7KEeRUkSnd9FvTfylKeipAv1vBXnp_UF5bLbY_lk5ZJ6BjwfAJGs6F01vffqLW-Sa6on7sOecCdqsc0H65x0DyoECB8lUJj7vCcyJPnmMOlmPvcXWR7SDboP_36XPZh2ocg</recordid><startdate>200403</startdate><enddate>200403</enddate><creator>Meroth, Christiane B.</creator><creator>Hammes, Walter P.</creator><creator>Hertel, Christian</creator><general>Elsevier GmbH</general><general>Elsevier</general><general>Elsevier Science Ltd</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AF</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7P</scope><scope>PCBAR</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>S0X</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200403</creationdate><title>Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov</title><author>Meroth, Christiane B. ; Hammes, Walter P. ; Hertel, Christian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c379t-754813792d699408efa28fb11618824804ebd4fe4fc385c17ea060be1116b043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Base Composition</topic><topic>Base Sequence</topic><topic>Biological and medical sciences</topic><topic>Bread - microbiology</topic><topic>Candida krusei</topic><topic>DNA, Bacterial - chemistry</topic><topic>DNA, Bacterial - genetics</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus - classification</topic><topic>Lactobacillus - genetics</topic><topic>Lactobacillus - isolation & purification</topic><topic>Lactobacillus - metabolism</topic><topic>Lactobacillus brevis</topic><topic>Lactobacillus fermentum</topic><topic>Lactobacillus paracasei</topic><topic>Lactobacillus paralimentarius</topic><topic>Lactobacillus pontis</topic><topic>Lactobacillus spicheri</topic><topic>Lactobacillus spicheri sp. nov</topic><topic>Microbiology</topic><topic>Miscellaneous</topic><topic>Molecular Sequence Data</topic><topic>Mycology</topic><topic>Oryza - microbiology</topic><topic>PCR-DGGE</topic><topic>Phylogeny</topic><topic>Random Amplified Polymorphic DNA Technique</topic><topic>Rice sourdough</topic><topic>RNA, Ribosomal, 16S - chemistry</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>RNA, Ribosomal, 28S - chemistry</topic><topic>RNA, Ribosomal, 28S - genetics</topic><topic>Saccharomyces cerevisiae</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Meroth, Christiane B.</creatorcontrib><creatorcontrib>Hammes, Walter P.</creatorcontrib><creatorcontrib>Hertel, Christian</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>STEM 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Microbiol</addtitle><date>2004-03</date><risdate>2004</risdate><volume>27</volume><issue>2</issue><spage>151</spage><epage>159</epage><pages>151-159</pages><issn>0723-2020</issn><eissn>1618-0984</eissn><coden>SAMIDF</coden><abstract>The microbiota of two industrially processed rice sourdoughs was characterised by bacteriological culture in combination with PCR-denaturing gradient gel electrophoresis (DGGE) and 16S/28S rDNA sequence analysis. Rice sourdough I was continuously propagated for several years by back-slopping every week, whereas sourdough II was processed by using a commercial starter culture and back-slopping daily for three days. In rice sourdough II
Candida krusei and
Saccharomyces cerevisiae as well as
Lactobacillus fermentum,
Lactobacillus gallinarum,
Lactobacillus kimchii,
Lactobacillus plantarum, and
Lactobacillus pontis dominated at the first day of fermentation. RAPD analysis of lactobacilli revealed identical profiles for each of the species except for
L. fermentum and
L. pontis indicating the presence of different strains. Fluctuations within the LAB community during fermentation were monitored by PCR-DGGE.
L. pontis decreased in numbers over time and
L. curvatus became dominant after 3 days of fermentation. Rice sourdough I contained
S. cerevisiae,
Lactobacillus paracasei (present with three different RAPD types),
Lactobacillus paralimentarius, and a
Lactobacillus strain which could not be allotted to any valid species. Phylogenetic analysis based on 16S rDNA sequences revealed
Lactobacillus brevis as the closest relative (97.3% sequence similarity). Differences in some phenotypic characteristics and DNA-DNA relatedness indicated that the strain represents a new
Lactobacillus species, for which the name
Lactobacillus spicheri is proposed.</abstract><cop>Jena</cop><pub>Elsevier GmbH</pub><pmid>15046303</pmid><doi>10.1078/072320204322881763</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0723-2020 |
| ispartof | Systematic and applied microbiology, 2004-03, Vol.27 (2), p.151-159 |
| issn | 0723-2020 1618-0984 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_17960746 |
| source | MEDLINE; ScienceDirect Journals (5 years ago - present); ProQuest Central UK/Ireland |
| subjects | Base Composition Base Sequence Biological and medical sciences Bread - microbiology Candida krusei DNA, Bacterial - chemistry DNA, Bacterial - genetics Food Microbiology Fundamental and applied biological sciences. Psychology lactic acid bacteria Lactobacillus - classification Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus brevis Lactobacillus fermentum Lactobacillus paracasei Lactobacillus paralimentarius Lactobacillus pontis Lactobacillus spicheri Lactobacillus spicheri sp. nov Microbiology Miscellaneous Molecular Sequence Data Mycology Oryza - microbiology PCR-DGGE Phylogeny Random Amplified Polymorphic DNA Technique Rice sourdough RNA, Ribosomal, 16S - chemistry RNA, Ribosomal, 16S - genetics RNA, Ribosomal, 28S - chemistry RNA, Ribosomal, 28S - genetics Saccharomyces cerevisiae yeasts |
| title | Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov |
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