Khlestkin VK, Lockachuk MN, Savkina OA, Kuznetsova LI, Pavlovskaya EN, Parakhina OI. Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation.
Vavilovskii Zhurnal Genet Selektsii 2022;
26:385-393. [PMID:
35864940 PMCID:
PMC9260649 DOI:
10.18699/vjgb-22-47]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 03/27/2022] [Accepted: 03/27/2022] [Indexed: 11/25/2022] Open
Abstract
The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the inf luence 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 f lour. 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 f irst 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 signif icantly higher in liquid rye sourdough compared to dense
one. However, with further propagation of sourdoughs, the number of cells was comparable, while signif icant 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 inf luence
of the mode and parameters of the sourdough on the species composition of lactobacilli, which demonstrated a low
bacterial diversity, is shown. In the f irst three days of propagations, lactobacilli L. curvatus, L. brevis, and Lactiplantibacil-
lus 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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