title: Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.
abstract: This study aimed at assessing the dynamics of lactic acid bacteria and other Firmicutes associated with durum wheat organs and processed products. 16S rRNA gene-based high-throughput sequencing showed that Lactobacillus, Streptococcus, Enterococcus, and Lactococcus were the main epiphytic and endophytic genera among lactic acid bacteria. Bacillus, Exiguobacterium, Paenibacillus, and Staphylococcus completed the picture of the core genus microbiome. The relative abundance of each lactic acid bacterium genus was affected by cultivars, phenological stages, other Firmicutes genera, environmental temperature, and water activity (aw) of plant organs. Lactobacilli, showing the highest sensitivity to aw, markedly decreased during milk development (Odisseo) and physiological maturity (Saragolla). At these stages, Lactobacillus was mainly replaced by Streptococcus, Lactococcus, and Enterococcus. However, a key sourdough species, Lactobacillus plantarum, was associated with plant organs during the life cycle of Odisseo and Saragolla wheat. The composition of the sourdough microbiota and the overall quality of leavened baked goods are also determined throughout the phenological stages of wheat cultivation, with variations depending on environmental and agronomic factors.
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Minervini
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Celano
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Lattanzi
authors.affiliation: Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Luigi
authors.initials: L
authors.lastname: Tedone
authors.affiliation: Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: De Mastro
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy marco.gobbetti@uniba.it.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
authors.affiliation: Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: De Angelis
mesh_terms: D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D044822:Biodiversity; D060026:Endophytes / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D005285:Fermentation; D005433:Flour / Q000382:microbiology; D019344:Lactic Acid / Q000378:metabolism*; D064307:Microbiota; D017422:Sequence Analysis, DNA; D014908:Triticum / Q000382:microbiology*
chemical_list: D019344:Lactic Acid