title: Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.
abstract: We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frumenti or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus panis prevailed in sourdoughs propagated at higher temperature, while ambient temperature combined with a short fermentation cycle selected for Lactobacillus sanfranciscensis, Lactobacillus pontis, and Lactobacillus zymae or Lactobacillus helveticus, Lactobacillus pontis and Lactobacillus zymae. The ratio of species in bakeries employing room-temperature propagation displayed a seasonal dependence. Introduction of different and controlled propagation parameters at one bakery (higher fermentation temperature, reduced inoculum size, and extended fermentation time) resulted in stabilization of the microbial community with an increased proportion of L. helveticus and L. pontis. Despite these new propagation parameters no new species were detected.
authors: Competence Center of Food and Fermentation Technologies, Tallinn, Estonia.|Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia.
authors: Ene
authors: E
authors: Viiard
authors: Competence Center of Food and Fermentation Technologies, Tallinn, Estonia.|Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia.
authors: Marianna
authors: M
authors: Bessmeltseva
authors: Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia.
authors: Jaak
authors: J
authors: Simm
authors: Competence Center of Food and Fermentation Technologies, Tallinn, Estonia.
authors: Tiina
authors: T
authors: Talve
authors: Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia.
authors: Anu
authors: A
authors: Aaspõllu
authors: Competence Center of Food and Fermentation Technologies, Tallinn, Estonia.|Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia.
authors: Toomas
authors: T
authors: Paalme
authors: Competence Center of Food and Fermentation Technologies, Tallinn, Estonia.|Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia.|Department of Gene Technology, Tallinn University of Technology, Tallinn, Estonia.
authors: Inga
authors: I
authors: Sarand
mesh_terms: D044822:Biodiversity; D001939:Bread / Q000382:microbiology*; D002175:Candida / Q000235:genetics / Q000302:isolation & purification; D004957:Estonia; D005285:Fermentation; D019649:Food Industry; D005516:Food Microbiology / Q000379:methods*; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000235:genetics*; D059013:Microbial Consortia / Q000235:genetics*; D012336:RNA, Ribosomal, 16S; D004718:Saccharomycetales / Q000235:genetics / Q000302:isolation & purification; D012434:Secale
chemical_list: D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid