Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil

Menezes, Leidiane Andreia Acordi; Sardaro, Maria Luisa Savo; Duarte, Rubens Tadeu Delgado; Mazzon, Ricardo Ruiz; Neviani, Erasmo; Gatti, Monica; Lindner, Juliano De Dea

doi:10.1016/j.fm.2019.103302

Cited by 28 publications

(15 citation statements)

References 93 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In recent years, the use of metagenomic approaches, including innovative mass sequencing multi-amplitudes of 16S/ITS/28S rRNA is applied to fully characterize the ecosystems of sourdoughs. The use of mass parallel sequencing gives the possibility of sequencing and annotating millions of sequences and thus identifying hundreds of microorganisms simultaneously in the acidic ecosystem of the dough [ 51 , 52 , 53 , 54 ].…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

et al. 2021

View full text Add to dashboard Cite

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

show abstract

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

et al. 2021

View full text Add to dashboard Cite

show abstract

“…This led to the suggestion that it may have resulted in more L. rhamnosus being present in the vagina. Many of the genera identified can be found in fermented foods [44][45][46][47], raising the possibility that consumption of these foods may provide bacteria that are beneficial to vaginal health during pregnancy.…”

Section: Discussionmentioning

confidence: 99%

Effect of Oral Probiotic Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14 on the Vaginal Microbiota, Cytokines and Chemokines in Pregnant Women

et al. 2020

View full text Add to dashboard Cite

Spontaneous preterm birth is associated with vaginal microbial dysbiosis. As certain strains of lactobacilli help restore homeostasis in non-pregnant women, the goal was to determine the effect of Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14 administered orally, twice daily for 12 weeks on the vaginal microbiota, cytokines and chemokines of low-risk pregnant women. A double-blind, placebo-controlled, randomized trial comparing probiotic lactobacilli to placebo daily was performed in 86 asymptomatic pregnant women who had an Intermediate or Bacterial Vaginosis Nugent score at 13 weeks. After drop outs, 32 women receiving probiotics and 34 receiving placebo completed the study. The Nugent score returned to normal in 30% of the women in both groups at 28 weeks and was maintained until 35 weeks. The majority of subjects had normal pregnancy outcomes. Ninety-three bacterial species were detected at 13 weeks, with Lactobacillus iners, Lactobacillus crispatus, Gardnerella vaginalis and Atopobium vaginae being the most abundant across pregnancy. There was no difference in the Shannon diversity index between the probiotic and placebo groups at 13, 28 or 35 weeks. Almost all subjects consumed fermented foods and many of the organisms in the vagina are also known to be present in fermented foods. Interleukin-4 in the placebo group and Interleukin-10 in both probiotic and placebo groups increased slightly at 28 weeks but were not different at 35 weeks when compared to 13 weeks. In conclusion, this study showed no adverse issues resulting from 12 week use of probiotic Lactobacillus strains GR-1 and RC-14 during pregnancy in women at low risk for premature birth. The vaginal microbiota demonstrated flux irrespective of this oral probiotic administration.

show abstract

“…Pseudomonas sp. was also present in the dough at a high proportion and has been identified in wheat dough previously (Celano et al, 2016;De Angelis et al, 2019;Menezes et al, 2020). Although the concentration of microorganisms in the ingredients was very low, they could be the starting point for contamination and lead to the spoilage of food products (ICMFS, 2006).…”

Section: Enzymatic Cleaningmentioning

confidence: 97%

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Delhalle

Taminiau

Fastrez³

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D 0 , D end of the shelf life , and D end of the shelf life+7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.

show abstract

Sourdough bacterial dynamics revealed by metagenomic analysis in Brazil

Cited by 28 publications

References 93 publications

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

Effect of Oral Probiotic Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14 on the Vaginal Microbiota, Cytokines and Chemokines in Pregnant Women

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora

Contact Info

Product

Resources

About