Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens

Previous researches have shown microbial diversity in sourdoughs in different regions. However, the specific reasons of those differences need further study. This study has identified the bacterial composition using Illumina high-throughput sequencing technology in eighteen geographically representa...
Ausführliche Beschreibung

Previous researches have shown microbial diversity in sourdoughs in different regions. However, the specific reasons of those differences need further study. This study has identified the bacterial composition using Illumina high-throughput sequencing technology in eighteen geographically representative sourdough in China and determined the effects of environmental factors on bacterial community. In order to identify potential strains to produce hypoallergenic wheat products, preliminary screening of bacteria based on its capabilities in decreasing allergenicity of wheat protein was used. The results showed that the predominant bacteria in 15/18 samples were Lactobacillus, while Weissella in Guangdong samples. Environmental factors (altitude, annual average temperature, annual rainfall and sunshine duration) have effects on the diversity and richness of bacteria in sourdough, while no influence on type of dominant bacteria. Pediococcus acidilacticiXZ31, Pediococcus pentosaceusGD4 and Lactobacillus sakeiGS6, isolated from XZ, GD, GS samples, respectively, showed superiority over other selected strains in reducing wheat proteins allergenicity. Ausführliche Beschreibung