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The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription
The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus sanfranciscensis, the two predominant microbes in the sourdough ecosystem, were investigated in situ during fermentation. Do...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367918/ https://www.ncbi.nlm.nih.gov/pubmed/35954139 http://dx.doi.org/10.3390/foods11152373 |
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author | Liu, Tongjie Shi, Yixin Li, Yang Yi, Huaxi Gong, Pimin Lin, Kai Zhang, Zhe Zhang, Lanwei |
author_facet | Liu, Tongjie Shi, Yixin Li, Yang Yi, Huaxi Gong, Pimin Lin, Kai Zhang, Zhe Zhang, Lanwei |
author_sort | Liu, Tongjie |
collection | PubMed |
description | The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus sanfranciscensis, the two predominant microbes in the sourdough ecosystem, were investigated in situ during fermentation. Doughs fermented with S. cerevisiae, F. sanfranciscensis, or their combination were compared regarding acid production, microbial density, and volatiles. Furthermore, in situ gene expressions were investigated using RNA-sequencing. The results showed that the presence of S. cerevisiae had no visible influence on F. sanfranciscensis, whereas F. sanfranciscensis facilitated the growth of S. cerevisiae but affected its volatile production since metabolites such as 3-methyl-1-butanol decreased. The RNA-sequencing demonstrated that S. cerevisiae significantly changed the gene transcripts implicated in amino acid metabolism in F. sanfranciscensis and may stimulate its growth suggested by the enrichment of the KEGG pathway of peptidoglycan biosynthesis. |
format | Online Article Text |
id | pubmed-9367918 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93679182022-08-12 The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription Liu, Tongjie Shi, Yixin Li, Yang Yi, Huaxi Gong, Pimin Lin, Kai Zhang, Zhe Zhang, Lanwei Foods Article The interplay between microorganisms generally plays a vital role in food fermentation. In this study, the mutual influence of Saccharomyces cerevisiae and Fructilactobacillus sanfranciscensis, the two predominant microbes in the sourdough ecosystem, were investigated in situ during fermentation. Doughs fermented with S. cerevisiae, F. sanfranciscensis, or their combination were compared regarding acid production, microbial density, and volatiles. Furthermore, in situ gene expressions were investigated using RNA-sequencing. The results showed that the presence of S. cerevisiae had no visible influence on F. sanfranciscensis, whereas F. sanfranciscensis facilitated the growth of S. cerevisiae but affected its volatile production since metabolites such as 3-methyl-1-butanol decreased. The RNA-sequencing demonstrated that S. cerevisiae significantly changed the gene transcripts implicated in amino acid metabolism in F. sanfranciscensis and may stimulate its growth suggested by the enrichment of the KEGG pathway of peptidoglycan biosynthesis. MDPI 2022-08-08 /pmc/articles/PMC9367918/ /pubmed/35954139 http://dx.doi.org/10.3390/foods11152373 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Liu, Tongjie Shi, Yixin Li, Yang Yi, Huaxi Gong, Pimin Lin, Kai Zhang, Zhe Zhang, Lanwei The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription |
title | The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription |
title_full | The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription |
title_fullStr | The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription |
title_full_unstemmed | The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription |
title_short | The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription |
title_sort | mutual influence of predominant microbes in sourdough fermentation: focusing on flavor formation and gene transcription |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367918/ https://www.ncbi.nlm.nih.gov/pubmed/35954139 http://dx.doi.org/10.3390/foods11152373 |
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