Academic Journal
Προβολή σε EDS

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.

Λεπτομέρειες βιβλιογραφικής εγγραφής
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.
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
FullText Text:
  Availability: 0
CustomLinks:
  – Url: https://www.doi.org/10.1016/j.fm.2026.105116?
    Name: ScienceDirect (all content) (s7799221)
    Category: fullText
    Text: View record from ScienceDirect
    MouseOverText: View record from ScienceDirect
  – Url: https://resolver.ebsco.com/c/fiv2js/result?sid=EBSCO:cmedm&genre=article&issn=10959998&ISBN=&volume=139&issue=&date=20261001&spage=105116&pages=105116&title=Food microbiology&atitle=Comparative%20analysis%20of%20bacterial%20community%20dynamics%20in%20backslopped%20sourdoughs%20initiated%20with%20Maudiozyma%20humilis%20LB4%20and%20Saccharomyces%20cerevisiae%20C1%20using%20full-length%2016S%20rRNA%20gene%20sequencing.&aulast=Ma%20S&id=DOI:10.1016/j.fm.2026.105116
    Name: Full Text Finder (for New FTF UI) (ns324271)
    Category: fullText
    Text: Full Text Finder
    MouseOverText: Full Text Finder
Header DbId: cmedm
DbLabel: MEDLINE
An: 42215196
AccessLevel: 3
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: 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.
– Name: Author
  Label: Authors
  Group: Au
  Data: &lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Ma+S%22&quot;&gt;Ma S&lt;/searchLink&gt;; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Liu+T%22&quot;&gt;Liu T&lt;/searchLink&gt;; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Wei+Y%22&quot;&gt;Wei Y&lt;/searchLink&gt;; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Li+H%22&quot;&gt;Li H&lt;/searchLink&gt;; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Li+Z%22&quot;&gt;Li Z&lt;/searchLink&gt;; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China. Electronic address: zjli@haut.edu.cn.
– Name: TitleSource
  Label: Source
  Group: Src
  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%228601127%22&quot;&gt;Food microbiology&lt;/searchLink&gt; [Food Microbiol] 2026 Oct; Vol. 139, pp. 105116. &lt;i&gt;Date of Electronic Publication: &lt;/i&gt;2026 Apr 08.
– Name: TypePub
  Label: Publication Type
  Group: TypPub
  Data: Journal Article; Comparative Study
– Name: Language
  Label: Language
  Group: Lang
  Data: English
– Name: TitleSource
  Label: Journal Info
  Group: Src
  Data: &lt;i&gt;Publisher: &lt;/i&gt;&lt;searchLink fieldCode=&quot;PB&quot; term=&quot;%22Elsevier%22&quot;&gt;Elsevier &lt;/searchLink&gt;&lt;i&gt;Country of Publication: &lt;/i&gt;England &lt;i&gt;NLM ID: &lt;/i&gt;8601127 &lt;i&gt;Publication Model: &lt;/i&gt;Print-Electronic &lt;i&gt;Cited Medium: &lt;/i&gt;Internet &lt;i&gt;ISSN: &lt;/i&gt;1095-9998 (Electronic) &lt;i&gt;Linking ISSN: &lt;/i&gt;&lt;searchLink fieldCode=&quot;IS&quot; term=&quot;%2207400020%22&quot;&gt;07400020 &lt;/searchLink&gt;&lt;i&gt;NLM ISO Abbreviation: &lt;/i&gt;Food Microbiol &lt;i&gt;Subsets: &lt;/i&gt;MEDLINE
– Name: PublisherInfo
  Label: Imprint Name(s)
  Group: PubInfo
  Data: &lt;i&gt;Publication&lt;/i&gt;: London : Elsevier&lt;br /&gt;&lt;i&gt;Original Publication&lt;/i&gt;: London ; Orlando : Academic Press, c1984-
– Name: SubjectMESH
  Label: MeSH Terms
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Saccharomyces+cerevisiae%22&quot;&gt;Saccharomyces cerevisiae*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Saccharomyces+cerevisiae+metabolism%22&quot;&gt;metabolism&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bread%22&quot;&gt;Bread*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bread+microbiology%22&quot;&gt;microbiology&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bread%22&quot;&gt;Bread*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bread+analysis%22&quot;&gt;analysis&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria%22&quot;&gt;Bacteria*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria+classification%22&quot;&gt;classification&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria%22&quot;&gt;Bacteria*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria+genetics%22&quot;&gt;genetics&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria%22&quot;&gt;Bacteria*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria+isolation+%26+purification%22&quot;&gt;isolation &amp; purification&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria%22&quot;&gt;Bacteria*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Bacteria+metabolism%22&quot;&gt;metabolism&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22RNA%2C+Ribosomal%2C+16S%22&quot;&gt;RNA, Ribosomal, 16S&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22RNA%2C+Ribosomal%2C+16S+genetics%22&quot;&gt;genetics&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Triticum%22&quot;&gt;Triticum&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Triticum+microbiology%22&quot;&gt;microbiology&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Fermentation%22&quot;&gt;Fermentation&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Food+Microbiology%22&quot;&gt;Food Microbiology&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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&#160;&amp;lt;&#160;0.05). EAA exhibited significant positive correlations with Frul. sanfranciscensis but negative correlations with Lacp.plantarum, while pH showed the opposite trend (p&#160;&amp;lt;&#160;0.05). These findings contribute to an in-depth understanding of the influences of yeast species on the bacterial community in backslopped sourdough.&lt;br /&gt; (Copyright &#169; 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
  Label: Competing Interests
  Group: Ab
  Data: 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.
– Name: SubjectMinor
  Label: Contributed Indexing
  Group:
  Data: &lt;i&gt;Keywords: &lt;/i&gt;Bacterial diversity; Maudiozyma humilis; Saccharomyces cerevisiae; Sourdough
– Name: NumberCAS
  Label: Substance Nomenclature
  Group: ID
  Data: 0 (RNA, Ribosomal, 16S)
– Name: DateEntry
  Label: Entry Date(s)
  Group: Date
  Data: &lt;i&gt;Date Created: &lt;/i&gt;20260529 &lt;i&gt;Date Completed: &lt;/i&gt;20260717 &lt;i&gt;Latest Revision: &lt;/i&gt;20260717
– Name: DateUpdate
  Label: Update Code
  Group: Date
  Data: 20260717
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.1016/j.fm.2026.105116
– Name: AN
  Label: PMID
  Group: ID
  Data: 42215196
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cmedm&AN=42215196
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.fm.2026.105116
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        StartPage: 105116
    Subjects:
      – SubjectFull: RNA, Ribosomal, 16S genetics
        Type: general
      – SubjectFull: Triticum microbiology
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Food Microbiology
        Type: general
      – SubjectFull: Saccharomyces cerevisiae metabolism
        Type: general
      – SubjectFull: Bread microbiology
        Type: general
      – SubjectFull: Bread analysis
        Type: general
      – SubjectFull: Bacteria classification
        Type: general
      – SubjectFull: Bacteria genetics
        Type: general
      – SubjectFull: Bacteria isolation & purification
        Type: general
      – SubjectFull: Bacteria metabolism
        Type: general
    Titles:
      – TitleFull: 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.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Ma S
      – PersonEntity:
          Name:
            NameFull: Liu T
      – PersonEntity:
          Name:
            NameFull: Wei Y
      – PersonEntity:
          Name:
            NameFull: Li H
      – PersonEntity:
          Name:
            NameFull: Li Z
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 10
              Text: 2026 Oct
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-electronic
              Value: 1095-9998
          Numbering:
            – Type: volume
              Value: 139
          Titles:
            – TitleFull: Food microbiology
              Type: main
ResultId 1