Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activi...

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Published in:	Microorganisms (Basel) Vol. 9; no. 4; p. 671
Main Authors:	Syrokou, Maria K, Tziompra, Sofia, Psychogiou, Eleni-Efthymia, Mpisti, Sofia-Despoina, Paramithiotis, Spiros, Bosnea, Loulouda, Mataragas, Marios, Skandamis, Panagiotis N, Drosinos, Eleftherios H
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 24-03-2021 MDPI
Subjects:	Amino acids antimicrobial compounds Bacteria Bakeries Electrophoresis Exopolysaccharides Fermented food Fungi Gel electrophoresis Glucose Gluten Hydrolysis Lactic acid Lactic acid bacteria Lactiplantibacillus plantarum Lipolysis Listeria Listeria monocytogenes Metabolism Metabolites Microorganisms Peptides Phytase plantaricins Polyacrylamide Proteolysis Safety Sodium dodecyl sulfate Sodium lauryl sulfate Sourdough Strains (organisms) Wheat Wickerhamomyces anomalus Yeast Yeasts Germany antimicrobial compounds Wickerhamomyces anomalus plantaricins lipolysis proteolysis Lactiplantibacillus plantarum
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Abstract	The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited and growth and 12 yeast strains inhibited growth. Twenty-one strains exhibited inhibitory activity against , as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the and strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities.
AbstractList	The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited and growth and 12 yeast strains inhibited growth. Twenty-one strains exhibited inhibitory activity against , as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the and strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities. The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited Penicillium olsonii and Aspergillus niger growth and 12 yeast strains inhibited Pe. chrysogenum growth. Twenty-one Lactiplantibacillus plantarum strains exhibited inhibitory activity against Listeria monocytogenes , as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 Lcb. plantarum strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two Lcb. plantarum strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the Lcb. plantarum and Wickerhamomyces anomalus strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities. The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited Penicillium olsonii and Aspergillus niger growth and 12 yeast strains inhibited Pe. chrysogenum growth. Twenty-one Lactiplantibacillus plantarum strains exhibited inhibitory activity against Listeria monocytogenes, as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 Lcb. plantarum strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two Lcb. plantarum strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the Lcb. plantarum and Wickerhamomyces anomalus strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities.
Author	Mataragas, Marios Mpisti, Sofia-Despoina Psychogiou, Eleni-Efthymia Tziompra, Sofia Bosnea, Loulouda Paramithiotis, Spiros Drosinos, Eleftherios H Syrokou, Maria K Skandamis, Panagiotis N
AuthorAffiliation	2 Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 45221 Ioannina, Greece; louloudabosnea@gmail.com (L.B.); mmatster@gmail.com (M.M.) 1 Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; syrokoumargia@aua.gr (M.K.S.); stud513026@aua.gr (S.T.); elenhpsycho@yahoo.gr (E.-E.P.); sofiatziompra@outlook.com (S.-D.M.); pskan@aua.gr (P.N.S.); ehd@aua.gr (E.H.D.)
AuthorAffiliation_xml	– name: 1 Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; syrokoumargia@aua.gr (M.K.S.); stud513026@aua.gr (S.T.); elenhpsycho@yahoo.gr (E.-E.P.); sofiatziompra@outlook.com (S.-D.M.); pskan@aua.gr (P.N.S.); ehd@aua.gr (E.H.D.) – name: 2 Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 45221 Ioannina, Greece; louloudabosnea@gmail.com (L.B.); mmatster@gmail.com (M.M.)
Author_xml	– sequence: 1 givenname: Maria K surname: Syrokou fullname: Syrokou, Maria K organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece – sequence: 2 givenname: Sofia surname: Tziompra fullname: Tziompra, Sofia organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece – sequence: 3 givenname: Eleni-Efthymia orcidid: 0000-0001-5891-4444 surname: Psychogiou fullname: Psychogiou, Eleni-Efthymia organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece – sequence: 4 givenname: Sofia-Despoina surname: Mpisti fullname: Mpisti, Sofia-Despoina organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece – sequence: 5 givenname: Spiros orcidid: 0000-0002-5112-974X surname: Paramithiotis fullname: Paramithiotis, Spiros organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece – sequence: 6 givenname: Loulouda orcidid: 0000-0002-1224-6759 surname: Bosnea fullname: Bosnea, Loulouda organization: Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", 45221 Ioannina, Greece – sequence: 7 givenname: Marios orcidid: 0000-0003-0782-8954 surname: Mataragas fullname: Mataragas, Marios organization: Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", 45221 Ioannina, Greece – sequence: 8 givenname: Panagiotis N surname: Skandamis fullname: Skandamis, Panagiotis N organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece – sequence: 9 givenname: Eleftherios H surname: Drosinos fullname: Drosinos, Eleftherios H organization: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
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Keywords	antimicrobial compounds Wickerhamomyces anomalus plantaricins lipolysis proteolysis Lactiplantibacillus plantarum
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Snippet	The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from...
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SubjectTerms	Amino acids antimicrobial compounds Bacteria Bakeries Electrophoresis Exopolysaccharides Fermented food Fungi Gel electrophoresis Glucose Gluten Hydrolysis Lactic acid Lactic acid bacteria Lactiplantibacillus plantarum Lipolysis Listeria Listeria monocytogenes Metabolism Metabolites Microorganisms Peptides Phytase plantaricins Polyacrylamide Proteolysis Safety Sodium dodecyl sulfate Sodium lauryl sulfate Sourdough Strains (organisms) Wheat Wickerhamomyces anomalus Yeast Yeasts
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Title	Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs
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