Journal Article

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Food Microbiology

Food Microbiol.

Oct-Dec

24

8-Jul

678

686

JID: 8601127; 0 (DNA, Bacterial); 0 (DNA, Ribosomal); 0 (RNA, Ribosomal, 16S); 2007/01/18 [received]; 2007/04/17 [revised]; 2007/04/19 [accepted]; 2007/05/03 [aheadofprint]; ppublish

England

0740-0020; 0740-0020

PMID: 17613364

eng

Journal Article; Research Support, Non-U.S. Gov't; IM

S0740-0020(07)00057-3 [pii]

Unknown(0)

17613364

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. These 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 mesenteroides subsp. mesenteroides. 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.

Bread/microbiology, Colony Count, Microbial, DNA, Bacterial/chemistry/genetics, DNA, Ribosomal/chemistry/genetics, Electrophoresis, Agar Gel/methods, Fermentation, Food Microbiology, Lactobacillus/classification/isolation & purification, Leuconostoc/classification/isolation & purification, Phylogeny, Polymerase Chain Reaction/methods, RNA, Ribosomal, 16S/chemistry/genetics, Species Specificity, Temperature

Ferchichi,M., Valcheva,R., Prevost,H., Onno,B., Dousset,X.

Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unite de Recherche QM2A, ENITIAA, rue de la Geraudiere, BP 82225, 44322, Nantes Cedex 3, France. mounir.ferchichi@yahoo.fr

20070503

http://vp9py7xf3h.search.serialssolutions.com/?charset=utf-8&pmid=17613364

2007