Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome
- Author
- Stefan Weckx, Roel Van der Meulen, Joke Allemeersch, Geert Huys (UGent) , Peter Vandamme (UGent) , Paul Van Hummelen and Luc De Vuyst
- Organization
- 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.
- Keywords
- LACTIC-ACID BACTERIA, GRADIENT GEL-ELECTROPHORESIS, GENOME-PROBING MICROARRAYS, POPULATION-DYNAMICS, IDENTIFICATION, MICROFLORA, SEQUENCE, WHEAT, PCR, BIODIVERSITY
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1203790
- MLA
- Weckx, Stefan, et al. “Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 76, no. 16, 2010, pp. 5402–08, doi:10.1128/AEM.00570-10.
- APA
- Weckx, S., Van der Meulen, R., Allemeersch, J., Huys, G., Vandamme, P., Van Hummelen, P., & De Vuyst, L. (2010). Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 76(16), 5402–5408. https://doi.org/10.1128/AEM.00570-10
- Chicago author-date
- Weckx, Stefan, Roel Van der Meulen, Joke Allemeersch, Geert Huys, Peter Vandamme, Paul Van Hummelen, and Luc De Vuyst. 2010. “Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 76 (16): 5402–8. https://doi.org/10.1128/AEM.00570-10.
- Chicago author-date (all authors)
- Weckx, Stefan, Roel Van der Meulen, Joke Allemeersch, Geert Huys, Peter Vandamme, Paul Van Hummelen, and Luc De Vuyst. 2010. “Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 76 (16): 5402–5408. doi:10.1128/AEM.00570-10.
- Vancouver
- 1.Weckx S, Van der Meulen R, Allemeersch J, Huys G, Vandamme P, Van Hummelen P, et al. Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2010;76(16):5402–8.
- IEEE
- [1]S. Weckx et al., “Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome,” APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 76, no. 16, pp. 5402–5408, 2010.
@article{1203790, 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.}}, author = {{Weckx, Stefan and Van der Meulen, Roel and Allemeersch, Joke and Huys, Geert and Vandamme, Peter and Van Hummelen, Paul and De Vuyst, Luc}}, issn = {{0099-2240}}, journal = {{APPLIED AND ENVIRONMENTAL MICROBIOLOGY}}, keywords = {{LACTIC-ACID BACTERIA,GRADIENT GEL-ELECTROPHORESIS,GENOME-PROBING MICROARRAYS,POPULATION-DYNAMICS,IDENTIFICATION,MICROFLORA,SEQUENCE,WHEAT,PCR,BIODIVERSITY}}, language = {{eng}}, number = {{16}}, pages = {{5402--5408}}, title = {{Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome}}, url = {{http://doi.org/10.1128/AEM.00570-10}}, volume = {{76}}, year = {{2010}}, }
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