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Comparison of the Effects of Acetic Acid Bacteria and Lactic Acid Bacteria on the Microbial Diversity of and the Functional Pathways in Dough as Revealed by High-throughput Metagenomics Sequencing by Haifeng Li; Jiake Fu; Shuang Hu; Zhijian Li; Jianhang Qu; Zijun Wu; Siyuan Chen is a Agricultural and Biological Sciences article available to read on EtoBox.

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Knowledge of the effects of various strains of acetic acid bacteria (AAB) on sourdough remains limited. In this study, the diversity of microbial taxa in sourdoughs fermented by different starters was assessed and their functional capacity was evaluated via high-throughput metagenomics sequencing. Results showed that Erwinia (29.43%), Pantoea (45.89%), and Enterobacter (9.16%) were predominant in the blank CK treatment. Lactobacillus (91.40%), Saccharomyces (6.13%), as well as the AAB genus Acetobacter (0.61%) were the dominant microbial genera in the sourdoughs started by yeast and a strain of lactic acid bacteria (YL treatment). By contrast, the dominant genera in the sourdoughs started by yeasts and various LAB and AAB strains (YLA treatment) were Komagataeibacter (0.39%) except for the inoculated Lactobacillus (68.37%), Acetobacter (20.17%), and Saccharomyces (8.31%) species. Functional prediction of these changes in microbial community and diversity revealed that various metabolism-related pathways, including alanine, aspartate, and glutamate metabolism (21.95%), as well as amino acid biosynthesis (19.14%), were predominant in the sourdoughs started by yeast and an AAB strain

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Author

Haifeng Li; Jiake Fu; Shuang Hu; Zhijian Li; Jianhang Qu; Zijun Wu; Siyuan Chen

Publisher

Elsevier BV

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)