Change in the microbiota of dense rye starter during long-term maintenance.

Локачук, М.Н.; Khlestkin, Vadim K.; Савкина, О.А.; Kuznetzova, L.I.; Pavlovskaya, E.N.

doi:10.32462/0235-2508-2020-29-11-33-37

Cited by 2 publications

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“…We have previously shown for the first time (Lokachuk et al, 2020) that during the long-term management of national sourdoughs bred using starting microbial compositions, significant changes in the species diversity of lactobacilli occur, leading to predominance of species other than those introduced in the first phase of the breeding cycle, and, nevertheless, allowing to obtain bakery products corresponding to GOST 2077-84. Thus, we have established one of the reasons why consumers may notice a difference in the physicochemical and organoleptic characteristics of products of the same type, since changes in the microbiome during the long-term management of thick rye sourdough lead to a significant change in the content of lactic and acetic acids, in titrated acidity, lifting force, alcohol content in the starter and dough, and hence, the finished product.…”

Section: Introductionmentioning

confidence: 99%

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Khlestkin

Локачук²,

Савкина³

et al. 2022

Vestn. VOGiS

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The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously fermented sourdoughs were studied: dense rye sourdough and liquid rye sourdough, both prepared using the same batch of peeled rye flour. To study the taxonomic structure of the sourdough microbiome in dynamics, the method of high-throughput sequencing of 16S rRNA gene fragments of microorganisms was used. It was shown that the technological parameters of sourdough (humidity, temperature) do not affect the taxonomic composition of the microbiome of dense rye or liquid rye sourdough at the phylum/class/genus level. It was found that during the first three days of propagations, bacteria from the phyla Proteobacteria and Firmicutes dominated in the microbial community. In the phylum Proteobacteria, microorganisms from the order Enterobacterales took a large share, which persisted for three days of backslopping. The phylum Firmicutes was represented by lactic acid bacteria of the genera Weissella, Lactobacillus, Leuconostoc, Pediococcus, Lactococcus. It was established by classical microbiological methods that after a day of fermentation, the number of lactic acid bacteria cells was significantly higher in liquid rye sourdough compared to dense one. However, with further propagation of sourdoughs, the number of cells was comparable, while significant changes occurred at the level of genera and species. It was shown that as the relative number of lactic acid bacteria of the genus Lactobacillus increased, a gradual displacement of the coccal forms of Lactococcus, Leuconostoc, Weissella, Pediococcus happened. With further propagation of sourdough after 10 days, the position of the dominant groups of bacteria was occupied by representatives of the phylum Firmicutes, lactic acid bacteria of the genus Lactobacillus. The influence of the mode and parameters of the sourdough on the species composition of lactobacilli, which demonstrated a low bacterial diversity, is shown. In the first three days of propagations, lactobacilli L. curvatus, L. brevis, and Lactiplantibacillus sp. dominated in both sourdoughs. After a month of backslopping, Fructilactobacillus sanfranciscensis and Companilactobacillus sp. dominated in dense rye sourdough, and L. pontis dominated in liquid rye sourdough.

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Section: Introductionmentioning

confidence: 99%

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Khlestkin

Локачук²,

Савкина³

et al. 2022

Vestn. VOGiS

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Probiotic consortiums: Structure and antagonistic activity against opportunistic bacteria and human normobiota (using the example of <i>Escherichia coli</i>) <i>in vitro</i>

Pendyukhova,

Belkova,

Savinova

et al. 2023

Acta biomedica scientifica

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Background. Using probiotic preparations based on consortia of microorganisms not only helps to restore the balance of the intestinal microbiota, but also increases the therapeutic effect of probiotics. Promising sources for obtaining probiotic consortia are milk products that have undergone natural fermentation with the help of spontaneously formed microbial consortia. The aim. To study the structure of five microbial consortia with probiotic properties from naturally fermented milk products and to assess in vitro their antagonistic activity against opportunistic bacteria and a representative of the human normobiota – Escherichia coli. Materials and methods. The structure of bacterial consortia was analyzed by sequencing methods. The antagonistic activity of the consortia was assessed by the disk diffusion method. Results. It has been established that the studied microbial consortiums are represented by Enterococcus spp. and Streptococcus spp. bacteria. In consortiums No. 1, No. 2, and No. 3, Enterococcus bacteria dominated, while in consortiums No. 4 and No. 5, Streptococcus dominated. Antagonistic activity was shown against four isolates of opportunistic bacteria: Klebsiella pneumoniae No. 493, Enterobacter hormaechei No. 372, Staphylococcus aureus No. 4 and Pseudomonas aeruginosa No. 25 IMB, as well as against one representative of the human normobiota – Escherichia coli No. 495. The highest growth delay zone is found in E. coli No. 495 isolate. Three test cultures (K. pneumoniae No. 509, E. coli ATCC25922 and P. aeruginosa No. 3 IMB) exhibited more dense growth around probiotic consortia. Conclusion. The results of the study showed that the effect of probiotic consortia differing in the composition of microorganisms can be neutral and bactericidal. The presence of antagonistic activity in the studied microbial consortia against multiresistant isolates of opportunistic bacteria is a prospect for creating probiotics with antibacterial properties.

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Change in the microbiota of dense rye starter during long-term maintenance.

Cited by 2 publications

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Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Probiotic consortiums: Structure and antagonistic activity against opportunistic bacteria and human normobiota (using the example of <i>Escherichia coli</i>) <i>in vitro</i>

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