This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by De Vuyst, L. Articles by Messens, W. Search for Related Content PubMed PubMed Citation Articles by De Vuyst, L. Articles by Messens, W. Agricola Articles by De Vuyst, L. Articles by Messens, W.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, December 2002, p. 6059-6069, Vol. 68, No. 12
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.12.6059-6069.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation

Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), B-1050 Brussels,¹ BCCM/LMG Bacteria Collection, Laboratory of Microbiology, University of Ghent, B-9000 Ghent, Belgium,³ Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens (AUA), 11855 Athens, Greece²

Received 10 May 2002/ Accepted 17 September 2002

Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, and Weissella cibaria. This consortium seems to be unique for the Greek traditional wheat sourdoughs studied. Strains of the species W. cibaria have not been isolated from sourdoughs previously. No Lactobacillus pontis or Lactobacillus panis strains were found. An L. brevis-like isolate (ACA-DC 3411 t1) could not be identified properly and might be a new sourdough LAB species. In addition, fermentation capabilities associated with the LAB detected have been studied. During laboratory fermentations, all heterofermentative sourdough LAB strains produced lactic acid, acetic acid, and ethanol. Mannitol was produced from fructose that served as an additional electron acceptor. In addition to glucose, almost all of the LAB isolates fermented maltose, while fructose as the sole carbohydrate source was fermented by all sourdough LAB tested except L. sanfranciscensis. Two of the L. paralimentarius isolates tested did not ferment maltose; all strains were homofermentative. In the presence of both maltose and fructose in the medium, induction of hexokinase activity occurred in all sourdough LAB species mentioned above, explaining why no glucose accumulation was found extracellularly. No maltose phosphorylase activity was found either. These data produced a variable fermentation coefficient and a unique sourdough metabolite composition.

This article has been cited by other articles:

• Naser, S. M., Dawyndt, P., Hoste, B., Gevers, D., Vandemeulebroecke, K., Cleenwerck, I., Vancanneyt, M., Swings, J. (2007). Identification of lactobacilli by pheS and rpoA gene sequence analyses. Int. J. Syst. Evol. Microbiol. 57: 2777-2789 [Abstract] [Full Text]  
• Plengvidhya, V., Breidt, F. Jr., Lu, Z., Fleming, H. P. (2007). DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations. Appl. Environ. Microbiol. 73: 7697-7702 [Abstract] [Full Text]  
• Scheirlinck, I., Van der Meulen, R., Van Schoor, A., Vancanneyt, M., De Vuyst, L., Vandamme, P., Huys, G. (2007). Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs. Appl. Environ. Microbiol. 73: 6262-6269 [Abstract] [Full Text]  
• Ehrmann, M. A., Brandt, M., Stolz, P., Vogel, R. F., Korakli, M. (2007). Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation. Int. J. Syst. Evol. Microbiol. 57: 745-750 [Abstract] [Full Text]  
• Srionnual, S., Yanagida, F., Lin, L.-H., Hsiao, K.-N., Chen, Y.-s. (2007). Weissellicin 110, a Newly Discovered Bacteriocin from Weissella cibaria 110, Isolated from Plaa-Som, a Fermented Fish Product from Thailand. Appl. Environ. Microbiol. 73: 2247-2250 [Abstract] [Full Text]  
• Valcheva, R., Ferchichi, M. F., Korakli, M., Ivanova, I., Ganzle, M. G., Vogel, R. F., Prevost, H., Onno, B., Dousset, X. (2006). Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.. Int. J. Syst. Evol. Microbiol. 56: 587-591 [Abstract] [Full Text]  
• Leisner, J. J., Vancanneyt, M., Van der Meulen, R., Lefebvre, K., Engelbeen, K., Hoste, B., Laursen, B. G., Bay, L., Rusul, G., De Vuyst, L., Swings, J. (2005). Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose. Int. J. Syst. Evol. Microbiol. 55: 1267-1270 [Abstract] [Full Text]  
• Vancanneyt, M., Neysens, P., De Wachter, M., Engelbeen, K., Snauwaert, C., Cleenwerck, I., Van der Meulen, R., Hoste, B., Tsakalidou, E., De Vuyst, L., Swings, J. (2005). Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. Int. J. Syst. Evol. Microbiol. 55: 615-620 [Abstract] [Full Text]