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首页> 外文期刊>Applied Microbiology >Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
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Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

机译：黑麦和小麦酸面团制备过程中的微生物生态动力学

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The bacterial ecology during rye and wheat sourdough preparation was described by 16S rRNA gene pyrosequencing. Viable plate counts of presumptive lactic acid bacteria, the ratio between lactic acid bacteria and yeasts, the rate of acidification, a permutation analysis based on biochemical and microbial features, the number of operational taxonomic units (OTUs), and diversity indices all together demonstrated the maturity of the sourdoughs during 5 to 7 days of propagation. Flours were mainly contaminated by metabolically active genera ( Acinetobacter , Pantoea , Pseudomonas , Comamonas , Enterobacter , Erwinia , and Sphingomonas ) belonging to the phylum Proteobacteria or Bacteroidetes (genus Chryseobacterium ). Their relative abundances varied with the flour. Soon after 1 day of propagation, this population was almost completely inhibited except for the Enterobacteriaceae . Although members of the phylum Firmicutes were present at very low or intermediate relative abundances in the flours, they became dominant soon after 1 day of propagation. Lactic acid bacteria were almost exclusively representative of the Firmicutes by this time. Weissella spp. were already dominant in rye flour and stably persisted, though they were later flanked by the Lactobacillus sakei group. There was a succession of species during 10 days of propagation of wheat sourdoughs. The fluctuation between dominating and subdominating populations of L. sakei group, Leuconostoc spp., Weissella spp., and Lactococcus lactis was demonstrated. Other subdominant species such as Lactobacillus plantarum were detectable throughout propagation. As shown by PCR-denaturing gradient gel electrophoresis (PCR-DGGE) analysis, Saccharomyces cerevisiae dominated throughout the sourdough propagation. Notwithstanding variations due to environmental and technology determinants, the results of this study represent a clear example of how the microbial ecology evolves during sourdough preparation.
机译：16S rRNA基因焦磷酸测序描述了黑麦和小麦酸面团制备过程中的细菌生态学。推测性乳酸菌的活板计数，乳酸菌与酵母的比率，酸化率，基于生化和微生物特征的排列分析，可操作分类单位（OTU）的数量以及多样性指数共同证明了酵母在5到7天内的成熟度。面粉主要被属于属Proteobacteria或Bacteroidetes（属弯曲杆菌）的代谢活跃属（不动杆菌属，泛菌属，假单胞菌属，Comamonas属，肠杆菌属，欧文氏菌和鞘氨醇单胞菌）所污染。它们的相对丰度随面粉而变化。繁殖1天后不久，除了肠杆菌科，该种群几乎被完全抑制。尽管硬毛门的成员在面粉中的含量相对较低或处于中等水平，但繁殖1天后很快就占优势。到此时，乳酸菌几乎完全是Firmicutes的代表。魏氏菌属在黑麦面粉中已经占主导地位，并且稳定存在，尽管后来被清酒乳杆菌组作为侧翼。在小麦酸面团繁殖的10天中，出现了一系列物种。证实了L.susai组，Leuconostoc spp。，Weissella spp。和Lactococcus lactis的主要种群和次要种群之间的波动。在整个繁殖过程中都可以检测到其他主要物种，例如植物乳杆菌。如PCR变性梯度凝胶电泳（PCR-DGGE）分析所示，酿酒酵母在整个酵母发酵过程中均占主导地位。尽管由于环境和技术决定因素而有所不同，但这项研究的结果还是一个清楚的例子，说明了发酵面团准备过程中微生物生态如何演变。

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