Finding and classifying a microfunctional bacterial strain in fermented sourdoughs
Abstract
The aim of this study was to examine the variety of Lactic acid bacteria and yeasts found in traditionally fermented sourdough, as well as their functional characteristics. Bengal red agar medium, Potato-based liquid media (PDA) medium, and DeMan, Rogosa and Sharpe (MRS) medium were used in that order to isolate, purify, and preserve Saccharomyces cerevisiae and Lactobacillus lactis. In order to analyze single strand breaks, the isolates underwent DNA extraction, Polymerase Chain Reaction (PCR) amplification, and sequencing techniques. The main lactic acid bacteria in the yeast dough were identified by the experimental results as Enterococcus faecalis, Enterococcus pseudomallei, Enterococcus faecalis, Lactobacillus plantarum, and Lactobacillus casei. Moreover, Lactobacillus plantarum and Enterococcus faecalis were found. Tests for resistance to bile salt, acid, and salt were also conducted. The current study offers a theoretical framework for additional investigation and real-world application of this strain, and it provides an initial understanding of the strain composition of Saccharomyces cerevisiae and Lactobacillus found in traditional fermented meals and doughs.
References
1. EL Boujamaai M, Mannani N, Aloui A, et al. Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs. World Journal of Microbiology and Biotechnology. 2023; 39(12). doi: 10.1007/s11274-023-03784-0
2. Grujović MŽ, Mladenović KG, Semedo‐Lemsaddek T, et al. Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Comprehensive Reviews in Food Science and Food Safety. 2022; 21(2): 1537-1567. doi: 10.1111/1541-4337.12897
3. Daba GM, Elnahas MO, Elkhateeb WA. Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. International Journal of Biological Macromolecules. 2021; 173: 79-89. doi: 10.1016/j.ijbiomac.2021.01.110
4. Arbab Sakandar H, Chen Y, Peng C, et al. Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. Food Reviews International. 2021; 39(3): 1227-1249. doi: 10.1080/87559129.2021.1931300
5. Chourasia R, Chiring Phukon L, Abedin MM, et al. Bioactive peptides in fermented foods and their application: a critical review. Systems Microbiology and Biomanufacturing. 2022; 3(1): 88-109. doi: 10.1007/s43393-022-00125-4
6. Zareie Z, Moayedi A, Garavand F, et al. Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese. Fermentation. 2023; 9(4): 338. doi: 10.3390/fermentation9040338
7. Rul F, Béra-Maillet C, Champomier-Vergès MC, et al. Underlying evidence for the health benefits of fermented foods in humans. Food & Function. 2022; 13(9): 4804-4824. doi: 10.1039/d1fo03989j
8. Fernandes A, Jobby R. Bacteriocins from lactic acid bacteria and their potential clinical applications. Applied Biochemistry and Biotechnology. 2022; 194(10): 4377-4399. doi: 10.1007/s12010-022-03870-3
9. Feng L, Tang N, Liu R, et al. The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products. Food & Function. 2021; 12(13): 5685-5702. doi: 10.1039/d1fo00692d
10. Yasir M, Al-Zahrani IA, Bibi F, et al. New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria. Food Research International. 2022; 157: 111190. doi: 10.1016/j.foodres.2022.111190
11. Dysin AP, Egorov AR, Godzishevskaya AA, et al. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules. 2023; 28(3): 1413. doi: 10.3390/molecules28031413
12. Huang GW, Lu YH, Liu XT, et al. Metabolic Properties, Functional Characteristics, and Practical Application of Streptococcus thermophilus. Food Reviews International. 2023; 40(2): 792-813. doi: 10.1080/87559129.2023.2202406
13. Portilha-Cunha MF, Macedo AC, Malcata FX. A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods. 2020; 9(7): 948. doi: 10.3390/foods9070948
14. Hadef S, Idoui T, Sifour M, et al. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture. Probiotics and Antimicrobial Proteins. 2022; 15(2): 387-399. doi: 10.1007/s12602-022-10000-2
15. Pourjafar H, Ansari F, Sadeghi A, et al. Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry. Critical Reviews in Food Science and Nutrition. 2022; 63(26): 8194-8225. doi: 10.1080/10408398.2022.2047883
16. Brahimi I, EL Boujamaai M, Errachidi F, et al. Biotechnological properties and antifungal activity of lactic acid bacteria isolated from two marine algae Ulva lactuca and Sargassum muticum collected from the Moroccan coast of Sidi Bouzid–El Jadida. Euro-Mediterranean Journal for Environmental Integration. 2023; 9(1): 105-113. doi: 10.1007/s41207-023-00448-1
17. Banik A, Ghosh K, Pal S, et al. Biofortification of multi-grain substrates by probiotic yeast. Food Biotechnology. 2020; 34(4): 283-305. doi: 10.1080/08905436.2020.1833913
18. Pourjafar H, Ansari F, Sadeghi A, et al. Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry. Critical Reviews in Food Science and Nutrition. 2022; 63(26): 8194-8225. doi: 10.1080/10408398.2022.2047883
19. Laurent J, Struyf N, Bautil A, et al. The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: A Pilot-Scale Study. Food and Bioprocess Technology. 2021; 14(10): 1920-1935. doi: 10.1007/s11947-021-02681-4
20. de Oliveira LM, Kavamura VN, Clark IM, et al. Diversity and multifunctional potential for plant growth promotion in bacteria from soil and the rhizosphere. Soil Use and Management. 2024; 40(2). doi: 10.1111/sum.13082
21. Kaur T, Devi R, Kumar S, et al. Plant growth promotion of pearl millet (Pennisetum glaucum L.) by novel bacterial consortium with multifunctional attributes. Biologia. 2022; 78(2): 621-631. doi: 10.1007/s11756-022-01291-5
22. Kaur J, Anand V, Srivastava S, et al. Mitigation of arsenic toxicity in rice by the co-inoculation of arsenate reducer yeast with multifunctional arsenite oxidizing bacteria. Environmental Pollution. 2023; 320: 120975. doi: 10.1016/j.envpol.2022.120975
23. Trivedi S, Patel N, Faruqui N. Bacterial Strain Classification using Convolutional Neural Network for Automatic Bacterial Disease Diagnosis. In: Proceedings of the 13th International Conference on Cloud Computing, Data Science & Engineering (Confluence); 2023. pp. 325-332.
24. Kim B, Oh SJ, Hwang JH, et al. Polyhydroxybutyrate production from crude glycerol using a highly robust bacterial strain Halomonas sp. YLGW01. International Journal of Biological Macromolecules. 2023; 236: 123997. doi: 10.1016/j.ijbiomac.2023.123997
25. Lin Z, Wang Z, Zhu Y, et al. Text Sentiment Detection and Classification Based on Integrated Learning Algorithm. Applied Science and Engineering Journal for Advanced Research. 2024; 3(3): 27-33.
26. Afzal MK, Zikria YB, Mumtaz S, et al. Unlocking 5G Spectrum Potential for Intelligent IoT: Opportunities, Challenges, and Solutions. IEEE Communications Magazine. 2018; 56(10): 92-93. doi: 10.1109/mcom.2018.8493125
27. Guo Z, Yu K, Kumar N, et al. Deep-Distributed-Learning-Based POI Recommendation Under Mobile-Edge Networks. IEEE Internet of Things Journal. 2023; 10(1): 303-317. doi: 10.1109/jiot.2022.3202628
28. Liao H, Zhou Z, Liu N, et al. Cloud-Edge-Device Collaborative Reliable and Communication-Efficient Digital Twin for Low-Carbon Electrical Equipment Management. IEEE Transactions on Industrial Informatics. 2023; 19(2): 1715-1724. doi: 10.1109/tii.2022.3194840
29. Pan J, Ye N, Yu H, et al. AI-Driven Blind Signature Classification for IoT Connectivity: A Deep Learning Approach. IEEE Transactions on Wireless Communications. 2022; 21(8): 6033-6047. doi: 10.1109/twc.2022.3145399
30. Gao Y, Wang B, Xu P. Big Data Analysis Based on the Evaluation of College Students’ Civic Web. Journal of Combinatorial Mathematics and Combinatorial Computing. 2024; 120(1): 265-274. doi: 10.61091/jcmcc120-23
Copyright (c) 2024 Chuanfeng Li, Yuanyuan Zhai, Gailing Wang
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright on all articles published in this journal is retained by the author(s), while the author(s) grant the publisher as the original publisher to publish the article.
Articles published in this journal are licensed under a Creative Commons Attribution 4.0 International, which means they can be shared, adapted and distributed provided that the original published version is cited.
Submit a Paper
