Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling
2.2. Physicochemical Characterization
2.3. Microbiological Analyses
2.4. Culture-Dependent Assessment of the Sourdough Microecosystem
2.4.1. Classical Identification
2.4.2. Molecular Identification
2.5. Culture-Independent Assessment of the Sourdough Microecosystem (PCR-DGGE)
2.6. Statistical Analysis
3. Results
3.1. Physicochemical and Microbiological Characterization
3.2. Culture-Dependent Assessment of Microbiota
3.3. Culture-Independent Assessment of Microbiota (PCR-DGGE)
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample No. | Origin | Ingredients a |
---|---|---|
1 | Aetolia-Acarnania | Basil |
2 | Aetolia-Acarnania | Basil |
3 | Aetolia-Acarnania | Basil |
4 | Aetolia-Acarnania | Basil |
5 | Arkadia | Basil |
6 | Aetolia-Acarnania | Basil |
7 | Aetolia-Acarnania | Basil |
8 | Thessaloniki | Milk |
9 | Thessaloniki | Basil |
10 | Thessaloniki | No details available |
11 | Thessaloniki | Yoghurt |
12 | Viotia | Basil |
13 | Salamis island | Basil |
Sample No | pH | TTA a | Yeasts b | LAB b |
---|---|---|---|---|
1 | 3.76 (0.01) | 1.59 (0.01) | 4.60 | 7.00 |
2 | 3.91 (0.13) | 0.79 (0.13) | 6.20 | 7.57 |
3 | 3.91 (0.07) | 0.70 (0.07) | 6.32 | 9.20 |
4 | 3.72 (0.01) | 0.85 (0.01) | 5.23 | 8.20 |
5 | 3.64 (0.07) | 0.99 (0.07) | 5.36 | 8.26 |
6 | 3.65 (0.01) | 0.98 (0.01) | 5.30 | 9.18 |
7 | 3.85 (0.01) | 1.23 (0.01) | 5.28 | 8.18 |
8 | 3.76 (0.04) | 1.21 (0.04) | 5.08 | 8.08 |
9 | 3.75 (0.01) | 1.03 (0.01) | 5.94 | 8.23 |
10 | 5.05 (0.01) | 0.65 (0.01) | 4.78 | 6.28 |
11 | 3.80 (0.06) | 1.10 (0.06) | 6.08 | 8.32 |
12 | 4.96 (0.03) | 0.50 (0.03) | 6.30 | 8.20 |
13 | 3.64 (0.04) | 0.70 (0.04) | 6.30 | 8.36 |
Strain Number | Closest Relative | Accession Number | Identity (%) |
---|---|---|---|
LQC 2322 | Cb. paralimentarius | KX247775.1 | 100 |
LQC 2323 | Cb. paralimentarius | MF540546.1 | 100 |
LQC 2338 | Lb. brevis | MN166306.1 | 100 |
LQC 2339 | Lb. brevis | LC199964.1 | 100 |
LQC 2362 | Lb. brevis | MN720522.1 | 100 |
LQC 2381 | Cb. paralimentarius | MH544805.1 | 100 |
LQC 2389 | Cb. paralimentarius | MH544805.1 | 100 |
LQC 2391 | Cb. paralimentarius | MH544805.1 | 100 |
LQC 2394 | Lb. zymae | KT757254.1 | 100 |
LQC 2395 | Cb. paralimentarius | MF942368.1 | 100 |
LQC 2398 | Lb. brevis | CP031174.1 | 100 |
LQC 2404 | Cb. paralimentarius | KY435699.1 | 100 |
LQC 2408 | Fb. sanfranciscensis | MH704126.1 | 100 |
LQC 2410 | Cb. paralimentarius | KC755102.1 | 100 |
LQC 2412 | Lb. brevis | MN431348.1 | 100 |
LQC 2428 | Fb. sanfranciscensis | LC483557.1 | 100 |
LQC 2430 | Lb. brevis | MN049503.1 | 100 |
LQC 2440 | Lb. brevis | MG646821.1 | 100 |
LQC 2456 | Lb. sakei | MF428782.1 | 100 |
LQC 2458 | Lb. brevis | MN720508.1 | 99 |
LQC 2473 | Lb. sakei | MG462120.1 | 100 |
LQC 2475 | Lb. curvatus | MN720519.1 | 100 |
LQC 2494 | Lb. brevis | KX649032.1 | 100 |
LQC 2508 | Ln. citreum | MG754627.1 | 100 |
LQC 2510 | Lc. lactis | MN368062.1 | 100 |
LQC 2511 | Lb. brevis | MH681603.1 | 100 |
LQC 2512 | Ln. mesenteroides | MG825699.1 | 100 |
LQC 2517 | Cb. paralimentarius | MH544773.1 | 100 |
LQC 2537 | Cb. paralimentarius | MH704124.1 | 100 |
Strain Number | Closest Relative | Accession Number | Identity (%) |
---|---|---|---|
LQC 10300 | S. cerevisiae | JQ771733.1 | 100 |
LQC 10306 | S. cerevisiae | JQ771733.1 | 100 |
LQC 10308 | S. cerevisiae | CP025108.1 | 100 |
LQC 10313 | S. cerevisiae | MK397410.1 | 99 |
LQC 10341 | S. cerevisiae | MN462945.1 | 100 |
LQC 10345 | K. humilis | MK262977.1 | 100 |
LQC 10347 | P. fermentans | KJ413162.1 | 98 |
LQC 10350 | P. fermentans | KM589485.1 | 99 |
LQC 10351 | S. cerevisiae | JQ771733.1 | 100 |
LQC 10353 | W. anomalus | MH479120.1 | 99 |
LQC 10355 | P. fermentans | KY296092.1 | 99 |
LQC 10361 | W. anomalus | LC178747.1 | 99 |
LQC 10366 | S. cerevisiae | MK358167.1 | 100 |
LQC 10369 | S. cerevisiae | MG017585.1 | 100 |
LQC 10373 | S. cerevisiae | MG017587.1 | 100 |
LQC 10388 | S. cerevisiae | MG017572.1 | 100 |
LQC 10389 | S. cerevisiae | MK358167.1 | 99 |
LQC 10391 | S. cerevisiae | MK027355.1 | 99 |
LQC 10399 | S. cerevisiae | HM191654.1 | 100 |
LQC 10403 | S. cerevisiae | MF521985.1 | 100 |
LQC 10406 | S. cerevisiae | MG017572.1 | 100 |
LQC 10408 | S. cerevisiae | MF979228.1 | 100 |
LQC 10412 | S. cerevisiae | MH844381.1 | 100 |
LQC 10455 | S. cerevisiae | MG386438.1 | 99 |
LQC 10459 | S. cerevisiae | MG386438.1 | 99 |
LQC 10460 | S. cerevisiae | MG017586.1 | 99 |
LQC 10466 | S. cerevisiae | GU080045.1 | 99 |
LQC 10419 | S. cerevisiae | MG386438.1 | 100 |
LQC 10420 | S. cerevisiae | KF141642.1 | 100 |
LQC 10423 | P. membranifaciens | KF141642.1 | 100 |
LQC 10432 | S. cerevisiae | MF979228.1 | 100 |
LQC 10441 | P. membranifaciens | KF141642.1 | 100 |
LQC 10447 | P. membranifaciens | MK358179.1 | 99 |
LQC 10469 | S. cerevisiae | MF521980.1 | 100 |
LQC 10472 | S. cerevisiae | MN462933.1 | 100 |
LQC 10475 | S. cerevisiae | MF979228.1 | 100 |
LQC 10476 | S. cerevisiae | MK358167.1 | 100 |
LQC 10482 | S. cerevisiae | MG017585.1 | 99 |
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Syrokou, M.K.; Themeli, C.; Paramithiotis, S.; Mataragas, M.; Bosnea, L.; Argyri, A.A.; Chorianopoulos, N.G.; Skandamis, P.N.; Drosinos, E.H. Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach. Foods 2020, 9, 1603. https://doi.org/10.3390/foods9111603
Syrokou MK, Themeli C, Paramithiotis S, Mataragas M, Bosnea L, Argyri AA, Chorianopoulos NG, Skandamis PN, Drosinos EH. Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach. Foods. 2020; 9(11):1603. https://doi.org/10.3390/foods9111603
Chicago/Turabian StyleSyrokou, Maria K., Christina Themeli, Spiros Paramithiotis, Marios Mataragas, Loulouda Bosnea, Anthoula A. Argyri, Nikos G. Chorianopoulos, Panagiotis N. Skandamis, and Eleftherios H. Drosinos. 2020. "Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach" Foods 9, no. 11: 1603. https://doi.org/10.3390/foods9111603