Does strain-level persistence of lactobacilli in long-term back-slopped sourdoughs inform on domestication of food-fermenting lactic acid bacteria?

IF 3.9 2区 生物学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Applied and Environmental Microbiology Pub Date : 2024-11-06 DOI:10.1128/aem.01892-24
Vi D Pham, Zhaohui S Xu, David J Simpson, Justina S Zhang, Michael G Gänzle
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Abstract

Sourdoughs are maintained by back-slopping over long time periods. To determine strain-level persistence of bacteria, we characterized four sourdoughs from bakeries over a period of 3.3, 11.0, 18.0, and 19.0 years. One sourdough included isolates of Levilactobacillus spp. and Fructilactobacillus spp. that differed by fewer than 10 single-nucleotide polymorphisms (SNPs) from the isolates obtained 3.3 years earlier and thus likely represent the same strain. Isolates of Levilactobacillus parabrevis differed by 200-300 SNPs; their genomes were under positive selection, indicating transmission from an external source. In two other sourdoughs, isolates of Fructilactobacillus sanfranciscensis that were obtained 11 and 18 years apart differed by 19 and 29 SNPs, respectively, again indicating repeated isolation of the same strain. The isolate of Fl. sanfranciscensis from the fourth sourdough differed by 45 SNPs from the isolate obtained 19 years previously. We thus identified strain-level persistence in three out of four long-term back-slopped sourdoughs, making it possible that strains persisted over periods that are long enough to allow bacterial speciation and domestication.IMPORTANCEThe assembly of microbial communities in sourdough is shaped by dispersal and selection. Speciation and domestication of fermentation microbes in back-slopped food fermentations have been documented for food-fermenting fungi including sourdough yeasts but not for bacteria, which evolve at a slower rate. Bacterial speciation in food fermentations requires strain-level persistence of fermentation microbes over hundreds or thousands of years. By documenting strain-level persistence in three out of four sourdoughs over a period of up to 18 years, we demonstrate that persistence over hundreds or thousands of years is possible, if not likely. We thus not only open a new perspective on fermentation control in bakeries but also support the possibility that all humans, despite their cultural diversity, share the same fermentation microbes.

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长期背负式酸面团中乳酸菌的菌株级持久性能否为食品发酵乳酸菌的驯化提供信息?
酸面团是通过长时间的反覆搅拌来维持的。为了确定菌株水平的细菌持久性,我们对面包店的四种酸面团进行了特征描述,时间跨度分别为 3.3 年、11.0 年、18.0 年和 19.0 年。其中一种酸面团中的左旋乳杆菌属和果酸乳杆菌属分离物与 3.3 年前获得的分离物的单核苷酸多态性(SNPs)相差不到 10 个,因此很可能代表同一菌株。副干酪乳杆菌(Levilactobacillus parabrevis)的分离物有 200-300 个 SNPs 的差异;它们的基因组处于正选择状态,表明是从外部来源传播的。在另外两种酸面团中,相隔 11 年和 18 年分离出的桑弗朗西斯克果酸乳杆菌(Fructilactobacillus sanfranciscensis)分别存在 19 个和 29 个 SNPs 差异,再次表明同一菌株被重复分离。从第四个酸面团中分离出的 Sanfranciscensis 弗氏乳杆菌与 19 年前分离出的弗氏乳杆菌相差 45 个 SNPs。因此,我们在四个长期背斜酸面团中的三个中发现了菌株水平的持续性,这使得菌株有可能持续足够长的时间,以实现细菌的分化和驯化。重要意义酸面团中微生物群落的组合是由扩散和选择决定的。包括酸酵酵母在内的食品发酵真菌在后倾式食品发酵过程中发酵微生物的物种演化和驯化已有记录,但细菌的演化速度较慢,因此没有记录。食品发酵过程中的细菌物种分化需要发酵微生物在菌株水平上持续数百或数千年。通过记录四种酸面团中三种在长达 18 年的时间里菌株水平的持续性,我们证明了持续数百或数千年的菌株水平的持续性是可能的,甚至是很有可能的。因此,我们不仅为面包店的发酵控制开辟了一个新的视角,而且还支持了这样一种可能性,即尽管文化各不相同,但全人类共享相同的发酵微生物。
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来源期刊
Applied and Environmental Microbiology
Applied and Environmental Microbiology 生物-生物工程与应用微生物
CiteScore
7.70
自引率
2.30%
发文量
730
审稿时长
1.9 months
期刊介绍: Applied and Environmental Microbiology (AEM) publishes papers that make significant contributions to (a) applied microbiology, including biotechnology, protein engineering, bioremediation, and food microbiology, (b) microbial ecology, including environmental, organismic, and genomic microbiology, and (c) interdisciplinary microbiology, including invertebrate microbiology, plant microbiology, aquatic microbiology, and geomicrobiology.
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