16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs

Detalhes bibliográficos
Autor(a) principal: Baev, Vesselin
Data de Publicação: 2023
Outros Autores: Apostolova, Elena, Gotcheva, Velitchka, Koprinarova, Miglena, Papageorgiou, Maria, Rocha, João Miguel, Yahubyan, Galina, Angelov, Angel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/40818
Resumo: Sourdoughs (SDs) are spontaneously formed microbial ecosystems composed of various species of lactic acid bacteria (LAB) and acid-tolerant yeasts in food matrices of cereal flours mixed with water. To date, more than 90 LAB species have been isolated, significantly impacting the organoleptic characteristics, shelf life, and health properties of bakery products. To learn more about the unique bacterial communities involved in creating regional Bulgarian sourdoughs, we examined the metacommunities of five sourdoughs produced by spontaneous fermentation and maintained by backslopping in bakeries from three geographic locations. The 16S rRNA gene amplicon sequencing showed that the former genus Lactobacillus was predominant in the studied sourdoughs (51.0–78.9%). Weissella (0.9–42.8%), Herbaspirillum (1.6–3.8%), Serratia (0.1–11.7%), Pediococcus (0.2–7.5%), Bacteroides (0.1–1.3%), and Sphingomonas (0.1–0.5%) were also found in all 5 samples. Genera Leuconostoc, Enterococcus, Bacillus, and Asaia were sample-specific. It is interesting to note that the genus Weissella was more abundant in wholegrain samples. The greatest diversity at the species level was found in the former genus Lactobacillus, presented in the sourdough samples with 13 species. The UPGMA cluster analysis clearly demonstrated similarity in species’ relative abundance between samples from the same location. In addition, we can conclude that the presence of two main clusters—one including samples from mountainous places (the cities of Smolyan and Bansko) and the other including samples from the city of Ruse (the banks of the Danube River)—may indicate the impact of climate and geographic location (e.g., terrain, elevation, land use, and nearby water bodies and their streams) on the abundance of microbiome taxa. As the bacterial population is crucial for bread standardization, we expect the local bakery sector to be interested in the relationship between process variables and their effect on bacterial dynamics described in this research study.
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spelling 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughsBacterial communitiesBulgariaLactic acid bacteria (LAB)MetagenomicsTraditional sourdoughSourdoughs (SDs) are spontaneously formed microbial ecosystems composed of various species of lactic acid bacteria (LAB) and acid-tolerant yeasts in food matrices of cereal flours mixed with water. To date, more than 90 LAB species have been isolated, significantly impacting the organoleptic characteristics, shelf life, and health properties of bakery products. To learn more about the unique bacterial communities involved in creating regional Bulgarian sourdoughs, we examined the metacommunities of five sourdoughs produced by spontaneous fermentation and maintained by backslopping in bakeries from three geographic locations. The 16S rRNA gene amplicon sequencing showed that the former genus Lactobacillus was predominant in the studied sourdoughs (51.0–78.9%). Weissella (0.9–42.8%), Herbaspirillum (1.6–3.8%), Serratia (0.1–11.7%), Pediococcus (0.2–7.5%), Bacteroides (0.1–1.3%), and Sphingomonas (0.1–0.5%) were also found in all 5 samples. Genera Leuconostoc, Enterococcus, Bacillus, and Asaia were sample-specific. It is interesting to note that the genus Weissella was more abundant in wholegrain samples. The greatest diversity at the species level was found in the former genus Lactobacillus, presented in the sourdough samples with 13 species. The UPGMA cluster analysis clearly demonstrated similarity in species’ relative abundance between samples from the same location. In addition, we can conclude that the presence of two main clusters—one including samples from mountainous places (the cities of Smolyan and Bansko) and the other including samples from the city of Ruse (the banks of the Danube River)—may indicate the impact of climate and geographic location (e.g., terrain, elevation, land use, and nearby water bodies and their streams) on the abundance of microbiome taxa. As the bacterial population is crucial for bread standardization, we expect the local bakery sector to be interested in the relationship between process variables and their effect on bacterial dynamics described in this research study.Veritati - Repositório Institucional da Universidade Católica PortuguesaBaev, VesselinApostolova, ElenaGotcheva, VelitchkaKoprinarova, MiglenaPapageorgiou, MariaRocha, João MiguelYahubyan, GalinaAngelov, Angel2023-04-13T17:08:26Z2023-03-212023-03-21T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/40818eng2076-260710.3390/microorganisms1103080385151451036PMC1005889936985376000959704800001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:46:23Zoai:repositorio.ucp.pt:10400.14/40818Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:33:30.563523Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
title 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
spellingShingle 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
Baev, Vesselin
Bacterial communities
Bulgaria
Lactic acid bacteria (LAB)
Metagenomics
Traditional sourdough
title_short 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
title_full 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
title_fullStr 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
title_full_unstemmed 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
title_sort 16S-rRNA-Based metagenomic profiling of the bacterial communities in traditional Bulgarian sourdoughs
author Baev, Vesselin
author_facet Baev, Vesselin
Apostolova, Elena
Gotcheva, Velitchka
Koprinarova, Miglena
Papageorgiou, Maria
Rocha, João Miguel
Yahubyan, Galina
Angelov, Angel
author_role author
author2 Apostolova, Elena
Gotcheva, Velitchka
Koprinarova, Miglena
Papageorgiou, Maria
Rocha, João Miguel
Yahubyan, Galina
Angelov, Angel
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Baev, Vesselin
Apostolova, Elena
Gotcheva, Velitchka
Koprinarova, Miglena
Papageorgiou, Maria
Rocha, João Miguel
Yahubyan, Galina
Angelov, Angel
dc.subject.por.fl_str_mv Bacterial communities
Bulgaria
Lactic acid bacteria (LAB)
Metagenomics
Traditional sourdough
topic Bacterial communities
Bulgaria
Lactic acid bacteria (LAB)
Metagenomics
Traditional sourdough
description Sourdoughs (SDs) are spontaneously formed microbial ecosystems composed of various species of lactic acid bacteria (LAB) and acid-tolerant yeasts in food matrices of cereal flours mixed with water. To date, more than 90 LAB species have been isolated, significantly impacting the organoleptic characteristics, shelf life, and health properties of bakery products. To learn more about the unique bacterial communities involved in creating regional Bulgarian sourdoughs, we examined the metacommunities of five sourdoughs produced by spontaneous fermentation and maintained by backslopping in bakeries from three geographic locations. The 16S rRNA gene amplicon sequencing showed that the former genus Lactobacillus was predominant in the studied sourdoughs (51.0–78.9%). Weissella (0.9–42.8%), Herbaspirillum (1.6–3.8%), Serratia (0.1–11.7%), Pediococcus (0.2–7.5%), Bacteroides (0.1–1.3%), and Sphingomonas (0.1–0.5%) were also found in all 5 samples. Genera Leuconostoc, Enterococcus, Bacillus, and Asaia were sample-specific. It is interesting to note that the genus Weissella was more abundant in wholegrain samples. The greatest diversity at the species level was found in the former genus Lactobacillus, presented in the sourdough samples with 13 species. The UPGMA cluster analysis clearly demonstrated similarity in species’ relative abundance between samples from the same location. In addition, we can conclude that the presence of two main clusters—one including samples from mountainous places (the cities of Smolyan and Bansko) and the other including samples from the city of Ruse (the banks of the Danube River)—may indicate the impact of climate and geographic location (e.g., terrain, elevation, land use, and nearby water bodies and their streams) on the abundance of microbiome taxa. As the bacterial population is crucial for bread standardization, we expect the local bakery sector to be interested in the relationship between process variables and their effect on bacterial dynamics described in this research study.
publishDate 2023
dc.date.none.fl_str_mv 2023-04-13T17:08:26Z
2023-03-21
2023-03-21T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/40818
url http://hdl.handle.net/10400.14/40818
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2076-2607
10.3390/microorganisms11030803
85151451036
PMC10058899
36985376
000959704800001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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