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Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis

机译：瞬时温度梯度凝胶电泳对法式酵母菌群的分子鉴定

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摘要

The microbiota of four industrial French sourdoughs (BF, GO, VB and RF) was characterized by PCR temporal temperature gel electrophoresis (TTGE). The TTGE technique reveals differences in the 16S rDNA V6-V8 regions of these bacteria. DNA was extracted directly from sourdough samples. A specific TTGE fingerprint was determined for 30 bacterial species, including members of the genera Lactobacillus, Leuconostoc and Weissella, all known to be present in sourdough.rnThese sourdoughs contain different species of lactic acid bacteria (LAB) depending on ecological conditions prevailing in the different sourdough fermentations. Only a few LAB species were found to be competitive and became dominant. Lactobacillus sanfranciscensis was observed as the most frequently found species. In sourdough GO, L. sanfranciscensis, Lactobacillus panis and two new species, Lactobacillus nantensis and Lactobacillus hammesii, were detected. Sourdough BF contain L. sanfranciscensis, Lactobacillus spicheri and Lactobacillus pontis. In sourdough VB, which differed in the process temperature, we identified exclusively L. sanfranciscensis and Leuconostoc mesenteroi'des subsp. mesenteroi'des. Lactobacillus frumenti, L. hammesii and Lacobacillus paralimentarius became the predominant species in sourdough RF. Compared with conventional bacteriological methods, the use of this new molecular approach to analyze the sourdough ecosystem should therefore allow a more complete and rapid assessment of its specific microbiota.
机译：通过PCR瞬时温度凝胶电泳（TTGE）对四种法国工业酸面团（BF，GO，VB和RF）的微生物群进行了表征。 TTGE技术揭示了这些细菌的16S rDNA V6-V8区的差异。直接从酵母样品中提取DNA。确定了30种细菌的特定TTGE指纹图谱，包括乳酸菌，亮葡菌和韦氏菌属的成员，这些酵母菌都已知存在于酵母中。这些酵母菌根据不同的生态环境，含有不同种类的乳酸菌（LAB）。酵母发酵。发现只有少数LAB物种具有竞争力并成为优势物种。旧金山乳杆菌被认为是最常见的物种。在酵母GO中，检测到了桑弗朗西斯氏菌，潘氏乳杆菌和两个新种，即南乳酸杆菌和咸杆菌。酸味高炉含有桑弗朗西斯乳杆菌，spicheri乳杆菌和pontis乳杆菌。在过程温度不同的VB酸面团中，我们仅识别了L. sanfranciscensis和meeuteroi'des亚种。 mesenteroi'des。弗氏乳杆菌，哈密斯氏杆菌和副乳杆菌成为酵母RF中的主要菌种。与传统的细菌学方法相比，使用这种新的分子方法来分析酸面团生态系统应该可以更完整，更快速地评估其特定的微生物群。

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