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Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

机译：从田间直至面团发酵的第一步，监测小麦乳酸菌

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摘要

The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, samples of kernels, semolinas and doughs, respectively, were analysed. LAB were not found to dominate the microbial communities of the raw materials. In general, kernels harboured lower levels of microorganisms than ears and ears than semolinas. Several samples showing no development of LAB colonies acidified the enrichment broth suggesting the presence of LAB below the detection limit. After fermentation, LAB loads increased consistently for all doughs, reaching levels of 7.0-7.5 Log CFU/g on M17. The values of pH (5.0) and TTA (5.6 mL NaOH/10 g of dough) indicated the occurrence of the acidification process for several doughs. LAB were phenotypically and genotypically differentiated by randomly amplified polymorphic DNA (RAPD)-PCR into eight groups including 51 strains belonging to the species Lactobacillus brevis, Lactobacillus coryniformis, Lactobacillus plantarum, Lactococcus lactis, Lactococcus garvieae, Enterococcus casseliflavus, Enterococcus faecium, Leuconostoc citreum, and Pediococcus pentosaceus. Lactobacilli constituted a minority the LAB community, while lactococci represented more than 50% of strains. Lower LAB complexity was found on kernels, while a richer biodiversity was observed in semolinas and fermented doughs. For broader microbiota characterisation in doughs before fermentation, the 16S rRNA gene fragment profiling was conducted on the unfermented doughs using MiSeq Illumina. LAB group was represented by Enterococcus, Lactococcus and members of Leuconostocaceae family whose relative abundances differed according to both geographical area and variety of wheat. The culture-independent approach confirmed that pediococci and lactobacilli constituted low abundance members of the semolina LAB microbiota and that although some strains may pass from wheat ear to fermented doughs, most are likely to come from other sources.
机译：进行本工作以检索酸面团中乳酸菌（LAB）的来源。为此，从穗收获期开始一直监测小麦LAB，直到发酵的第一步成为酵母。还确定了地理区域和品种对LAB物种/菌株组成的影响。从位于巴勒莫省（意大利西西里岛）的几个田地采集了四个硬粒小麦品种（杜里奥，艾里德，萨拉戈拉和西梅托）的耳朵，并进行了微生物学研究。为了在连续的操作步骤中追踪LAB的转移，对耳朵进行了无菌转化，并在脱粒，研磨和发酵后分别分析了谷粒，粗面粉和生面团的样品。没有发现乳酸菌在原材料的微生物群落中占主导地位。通常，籽粒中微生物的含量低于耳朵，而耳朵则比粗面粉低。显示没有LAB菌落发育的几个样品将富集肉汤酸化，表明LAB的存在低于检测限。发酵后，所有面团的LAB负荷均持续增加，在M17上达到7.0-7.5 Log CFU / g。 pH（5.0）和TTA（5.6 mL NaOH / 10 g面团）的值表明发生了几种面团的酸化过程。通过随机扩增多态性DNA（RAPD）-PCR在表型和基因型上将LAB分为8个组，包括属于短乳杆菌，冠状乳杆菌，植物乳杆菌，乳酸乳球菌，乳酸乳球菌，加尔维球菌，肠球菌，肠球菌，肠球菌的51个菌株和戊糖小球菌。乳酸菌在LAB社区中占少数，而乳酸球菌占菌株的50％以上。在果仁上发现了较低的LAB复杂性，而在粗面粉和发酵面团中发现了更丰富的生物多样性。为了在发酵前对面团中的微生物群进行更广泛的表征，使用MiSeq Illumina对未发酵的面团进行了16S rRNA基因片段分析。 LAB组由肠球菌，乳球菌和亮白葡萄球菌科的成员代表，其相对丰度根据小麦的地理区域和品种而不同。不依赖培养物的方法证实，pediococci和乳酸菌构成了粗面粉LAB菌群的低丰度成员，尽管某些菌株可能从小麦穗传播到发酵面团，但大多数可能来自其他来源。

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  • 来源
    《Food microbiology》 |2017年第4期|256-269|共14页
  • 作者

    Antonio Alfonzo; Claudia Miceli; Anna Nasca; Elena Franciosi; Giusi Ventimiglia; Rosalia Di Gerlando; Kieran Tuohy; Nicola Francesca; Giancarlo Moschetti; Luca Settanni;

  • 作者单位

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di Sperimentazione e certificazione delle sementi (CREA - SCS) Sede di Palermo, Viale Regione Siciliana s-e, 8669, 90121 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy;

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy;

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestali, Universita di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Ears; Kernels; Lactic acid bacteria; MiSeq Illumina; Semolina; Sourdough; Wheat;

    机译：耳朵;内核;乳酸菌MiSeq Illumina;粗粮;酸面团小麦;

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