ArticleApplied and environmental microbiology2015
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.
Article in Applied and environmental microbiology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
34 citing papers in PubMed, 115 citations in OpenAlex.
- The role of flour type and feeding schedule on the sourdough microbiome.Microbiology spectrum · 2026Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Unveiling the potential of Loigolactobacillus coryniformis BCH-4 to ameliorate drought stress in Zea mays L.World journal of microbiology & biotechnology · 2025Article
- Influence of leaf morphological properties on epiphytic lactic acid bacteria counts in forage crops.PeerJ · 2025Article
- Features and rhizosphere colonization strategies ofFrontiers in microbiology · 2025Article
- Lactic acid bacteria: A sustainable solution against phytopathogenic agents.Environmental microbiology reports · 2024Review
- Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.Foods (Basel, Switzerland) · 2023Article
- Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.PeerJ · 2023Article
- Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations.International journal of molecular sciences · 2022Review
- Article
- Temporal Dynamics of Endogenous Bacterial Composition in Rice Seeds During Maturation and Storage, and Spatial Dynamics of the Bacteria During Seedling Growth.Frontiers in microbiology · 2022Article
- Possible role of arbuscular mycorrhizal fungi and associated bacteria in the recruitment of endophytic bacterial communities by plant roots.Mycorrhiza · 2021Review
- Article
- Identification and Characterization of Pediococcus Species from Piper betle (Betel) Leaves.Current microbiology · 2021Article
- Fusarium Head Blight From a Microbiome Perspective.Frontiers in microbiology · 2021Review
- Identification of Nitrogen Fixation Genes inMicroorganisms · 2020Article
- Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties.Bioscience of microbiota, food and health · 2020Article
- Deciphering the microbiome shift during fermentation of medicinal plants.Scientific reports · 2019Article
- Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere.Applied and environmental microbiology · 2019Article
- Changes in endophytic bacterial communities during different growth stages of cucumber (Cucumis sativus L.).World journal of microbiology & biotechnology · 2019Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed at assessing the dynamics of lactic acid bacteria and other Firmicutes associated with durum wheat organs and processed products. 16S rRNA gene-based high-throughput sequencing showed that Lactobacillus, Streptococcus, Enterococcus, and Lactococcus were the main epiphytic and endophytic genera among lactic acid bacteria. Bacillus, Exiguobacterium, Paenibacillus, and Staphylococcus completed the picture of the core genus microbiome. The relative abundance of each lactic acid bacterium genus was affected by cultivars, phenological stages, other Firmicutes genera, environmental temperature, and water activity (aw) of plant organs. Lactobacilli, showing the highest sensitivity to aw, markedly decreased during milk development (Odisseo) and physiological maturity (Saragolla). At these stages, Lactobacillus was mainly replaced by Streptococcus, Lactococcus, and Enterococcus. However, a key sourdough species, Lactobacillus plantarum, was associated with plant organs during the life cycle of Odisseo and Saragolla wheat. The composition of the sourdough microbiota and the overall quality of leavened baked goods are also determined throughout the phenological stages of wheat cultivation, with variations depending on environmental and agronomic factors.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.