ArticleApplied and environmental microbiology2010
Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.
Article in Applied and environmental microbiology, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects.Folia microbiologica · 2024Review
- Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance.Microbiome · 2022Article
- Pediococcus pentosaceus, a future additive or probiotic candidate.Microbial cell factories · 2021Review
- Article
- Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.Microorganisms · 2020Article
- Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.Frontiers in microbiology · 2019Article
- Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions.Food science & nutrition · 2018Article
- Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation.Scientific reports · 2017Article
- Diversity and distribution of culturable lactic acid bacterial species in Indonesian Sayur Asin.Iranian journal of microbiology · 2016Article
- A new perspective on microbial landscapes within food production.Current opinion in biotechnology · 2016Review
- Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.Applied and environmental microbiology · 2015Article
- Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Applied and environmental microbiology · 2015Article
- Discovery of new protein families and functions: new challenges in functional metagenomics for biotechnologies and microbial ecology.Frontiers in microbiology · 2015Review
- The carbohydrate metabolism signature of lactococcus lactis strain A12 reveals its sourdough ecosystem origin.Applied and environmental microbiology · 2013Article
- Article
- Article
- Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer.Microbial cell factories · 2011Review
- Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.Applied and environmental microbiology · 2011Article
- Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.Applied and environmental microbiology · 2011Article
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7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The lactic acid bacterial (LAB) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related RNA samples, representing the metatranscriptome, to an LAB functional gene microarray. To indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. The overall hybridization data revealed that after a transition phase of 5 days, in which atypical sourdough LAB species, including Enterococcus species, were found, a stabilized ecosystem was established with Lactobacillus plantarum and Lactobacillus fermentum as the dominating LAB species. Compared with the combined outcome of culture-dependent and culture-independent identification techniques, the microarray data revealed a functional role for Lactococcus lactis in the early stage ecosystem and the dominance of Pediococcus pentosaceus in most of the fermentations, besides L. plantarum and L. fermentum. Consequently, metatranscriptome hybridization data obtained using an LAB functional gene microarray was shown to be an interesting alternative to microbiological analysis of the community dynamics of complex food ecosystems.
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