Academic Journal
Comparative analysis of bacterial community dynamics in backslopped sourdoughs initiated with Maudiozyma humilis LB4 and Saccharomyces cerevisiae C1 using full-length 16S rRNA gene sequencing.
| Τίτλος: | Comparative analysis of bacterial community dynamics in backslopped sourdoughs initiated with Maudiozyma humilis LB4 and Saccharomyces cerevisiae C1 using full-length 16S rRNA gene sequencing. |
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| Συγγραφείς: | Ma S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Liu T; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Wei Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Li H; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China., Li Z; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China. Electronic address: zjli@haut.edu.cn. |
| Πηγή: | Food microbiology [Food Microbiol] 2026 Oct; Vol. 139, pp. 105116. Date of Electronic Publication: 2026 Apr 08. |
| Τύπος έκδοσης: | Journal Article; Comparative Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
| Imprint Name(s): | Publication: London : Elsevier Original Publication: London ; Orlando : Academic Press, c1984- |
| Ιατρικοί όροι (MeSH): | Saccharomyces cerevisiae*/metabolism , Bread*/microbiology , Bread*/analysis , Bacteria*/classification , Bacteria*/genetics , Bacteria*/isolation & purification , Bacteria*/metabolism, RNA, Ribosomal, 16S/genetics ; Triticum/microbiology ; Fermentation ; Food Microbiology |
| Περίληψη: | Using selected yeasts to prepare sourdough has become increasingly popular in recent years. However, the impact of various yeast species on the development of the autochthonous bacterial community during backslopped sourdough fermentation remains poorly characterised. This study investigated and compared the dynamics of the bacterial community in backslopped sourdough initiated with Maudiozyma humilis LB4 and Saccharomyces cerevisiae C1 using full-length 16S rRNA gene sequencing. During backslopping fermentation, the two types of sourdough exhibited significant variations in their dominant bacterial species. After 3 days of backslopping, Lactococcus lactis (26.87%) and Levilactobacillus brevis (25.54%) were identified as the dominant lactic acid bacteria (LAB) species in the LB4 initiated sourdough. For sourdough started with C1, however, Lactiplantibacillus plantarum (50.75%) and Enterococcus durans (30.51%) were found to dominate. Following 10 backslopping fermentation steps, both the sourdoughs initiated with LB4 and C1 harboured a core microbiome consisting of three species: Fructilactobacillus sanfranciscensis, Lacp. plantarum and Levl. brevis. However, the relative abundance of these species notably differed between the two types of sourdough. The reducing sugars (RDS), essential amino acids (EAA), non-essential amino acids (NEAA) and pH were biochemical factors significantly affecting the bacterial community (p < 0.05). EAA exhibited significant positive correlations with Frul. sanfranciscensis but negative correlations with Lacp.plantarum, while pH showed the opposite trend (p < 0.05). These findings contribute to an in-depth understanding of the influences of yeast species on the bacterial community in backslopped sourdough. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Bacterial diversity; Maudiozyma humilis; Saccharomyces cerevisiae; Sourdough |
| Substance Nomenclature: | 0 (RNA, Ribosomal, 16S) |
| Entry Date(s): | Date Created: 20260529 Date Completed: 20260717 Latest Revision: 20260717 |
| Update Code: | 20260717 |
| DOI: | 10.1016/j.fm.2026.105116 |
| PMID: | 42215196 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1095-9998 |
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| DOI: | 10.1016/j.fm.2026.105116 |