Microbial population changes during sourdough fermentation monitored by DGGE analysis of 16S and 26S rRNA gene fragments

摘要: In this study, the microbial population dynamics were monitored during a tra- ditional sourdough fermentation process using an integrated approach, including PCR- DGGE and conventional culturing procedures. Total DNA was extracted directly from samples taken at intervals 24 h of rapid protocol. Partial 16S 26S rDNA sequences bacteria yeasts, respectively, amplified two new pairs primers products obtained separated denaturing gra- dient gel electrophoresis (DGGE). profiles indicated changes in lactic acid bac- teria (LAB) structure. Sequencing purified amplicons revealed that Lactobacillus sanfranciscensis, brevis, arizonensis-Lacto- bacillus plantarum group kimchii-Lactobacillus paralimentarius pre- vailed throughout fermentation. A close relative strain CS1, proposed to be species associated with Italian sourdoughs, also detected. The yeast represented only by Saccharomyces cerevisiae species. Conventional culture-dependent methods partially reflected PCR-DGGE results, as lower diversity LAB present approach proved effective giving reliable overview components short time.