ArticlePloS one2014
Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation.
Article in PloS one, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Foods (Basel, Switzerland) · 2025Article
- Insights into the genomic and phenotypic diversity of Monosporozyma unispora strains isolated from anthropic environments.FEMS yeast research · 2025Article
- Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.Microorganisms · 2024Article
- Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools.Foods (Basel, Switzerland) · 2024Article
- Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing.Microorganisms · 2024Article
- Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice.Foods (Basel, Switzerland) · 2023Article
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.Microorganisms · 2023Article
- Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation.Food chemistry: X · 2022Article
- Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.Frontiers in microbiology · 2022Article
- Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods.International journal of environmental research and public health · 2021Article
- Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin.Foods (Basel, Switzerland) · 2021Article
- Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs.Microorganisms · 2021Article
- Article
- Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.MicrobiologyOpen · 2020Article
- Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage.Applied and environmental microbiology · 2019Article
- Comparative Genomics of Lactobacillus brevis Reveals a Significant Plasmidome Overlap of Brewery and Insect Isolates.Current microbiology · 2019Article
- Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation.AMB Express · 2017Article
- Metagenomics insights into food fermentations.Microbial biotechnology · 2017Review
- Draft Genome Sequence of Agreia bicolorata Strain AC-1804, a Producer of Large Amounts of Carotenoid Pigments, Isolated from Narrow Reed Grass Infected by the Phytoparasitic Nematode.Genome announcements · 2015Article
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5 authors.
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Abstract
The evolution of bacterial consortia was studied in six semi-solid rye sourdoughs during long-term backslopping at different temperatures. Each rye sourdough was started spontaneously in a laboratory (dough yield 200), propagated at either 20°C or 30°C, and renewed daily at an inoculation rate of 1∶10 for 56 days. The changes in bacterial diversity over time were followed by both DGGE coupled with partial 16S rRNA gene sequencing and pyrosequencing of bar-coded 16S rRNA gene amplicons. Four species from the genus Lactobacillus (brevis, crustorum, plantarum, and paralimentarius) were detected in different combinations in all sourdoughs after 56 propagation cycles. Facultative heterofermentative lactic acid bacteria dominated in sourdoughs fermented at 30°C, while both obligate and facultative heterofermentative LAB were found to dominate in sourdoughs fermented at 20°C. After 56 propagation cycles, Kazachstania unispora (formerly Saccharomyces unisporus) was identified as the only yeast species that dominated in sourdoughs fermented at 20°C, while different combinations of strains from four yeast species (Kazachstania unispora, Saccharomyces cerevisiae, Candida krusei and Candida glabrata) were detected in sourdoughs propagated at 30°C. The evolution of bacterial communities in sourdoughs fermented at the same temperature did not follow the same time course and changes in the composition of dominant and subdominant bacterial communities occurred even after six weeks of backslopping.
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