Document Detail

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.
MedLine Citation:
PMID:  22635989     Owner:  NLM     Status:  MEDLINE    
Seven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA band corresponding to Saccharomyces cerevisiae was no longer detectable in several sourdoughs. Twelve species of lactic acid bacteria were variously identified through a culture-dependent approach. All sourdoughs harbored a certain number of species and strains, which were dominant throughout time and, in several cases, varied depending on the environment of propagation. As shown by statistical permutation analysis, the lactic acid bacterium populations differed among sourdoughs propagated at artisan bakery and laboratory levels. Lactobacillus plantarum, Lactobacillus sakei, and Weissella cibaria dominated in only some sourdoughs back-slopped at artisan bakeries, and Leuconostoc citreum seemed to be more persistent under laboratory conditions. Strains of Lactobacillus sanfranciscensis were indifferently found in some sourdoughs. Together with the other stable species and strains, other lactic acid bacteria temporarily contaminated the sourdoughs and largely differed between artisan bakery and laboratory levels. The environment of propagation has an undoubted influence on the composition of sourdough yeast and lactic acid bacterium microbiotas.
Fabio Minervini; Anna Lattanzi; Maria De Angelis; Raffaella Di Cagno; Marco Gobbetti
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Publication Detail:
Type:  Journal Article     Date:  2012-05-25
Journal Detail:
Title:  Applied and environmental microbiology     Volume:  78     ISSN:  1098-5336     ISO Abbreviation:  Appl. Environ. Microbiol.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-07-19     Completed Date:  2012-12-10     Revised Date:  2013-06-24    
Medline Journal Info:
Nlm Unique ID:  7605801     Medline TA:  Appl Environ Microbiol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5328-40     Citation Subset:  IM    
Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, Bari, Italy.
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MeSH Terms
Amino Acids / analysis
Analysis of Variance
Base Sequence
Computational Biology
DNA Primers / genetics
Denaturing Gradient Gel Electrophoresis
Ethanol / analysis
Food Microbiology*
Hydrogen-Ion Concentration
Lactobacillales / genetics*
Molecular Sequence Data
Polymerase Chain Reaction
Random Amplified Polymorphic DNA Technique
Saccharomyces cerevisiae / genetics*
Sequence Analysis, DNA
Triticum / microbiology*
Reg. No./Substance:
0/Amino Acids; 0/DNA Primers; 64-17-5/Ethanol

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