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

Gespeichert in:

Autor*in:	Fu, Wenhui [verfasserIn] Rao, Huan [verfasserIn] Tian, Yang [verfasserIn] Xue, Wentong [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 117
Übergeordnetes Werk:	volume:117

DOI / URN:	10.1016/j.lwt.2019.108669

Katalog-ID:	ELV003002551

Internformat


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024	7		\|a 10.1016/j.lwt.2019.108669 \|2 doi
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245	1	0	\|a Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
264		1	\|c 2019
336			\|a nicht spezifiziert \|b zzz \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a 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.
650		4	\|a Chinese sourdough
650		4	\|a High-throughput sequencing
650		4	\|a Environmental factors
650		4	\|a Lactic acid bacterial
650		4	\|a Wheat allergy
700	1		\|a Rao, Huan \|e verfasserin \|4 aut
700	1		\|a Tian, Yang \|e verfasserin \|4 aut
700	1		\|a Xue, Wentong \|e verfasserin \|4 aut
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936	b	k	\|a 48.00 \|j Land- und Forstwirtschaft: Allgemeines
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 117

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publishDate	2019
allfields	10.1016/j.lwt.2019.108669 doi (DE-627)ELV003002551 (ELSEVIER)S0023-6438(19)31011-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Fu, Wenhui verfasserin aut Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy Rao, Huan verfasserin aut Tian, Yang verfasserin aut Xue, Wentong verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 117 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:117 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 117
spelling	10.1016/j.lwt.2019.108669 doi (DE-627)ELV003002551 (ELSEVIER)S0023-6438(19)31011-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Fu, Wenhui verfasserin aut Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy Rao, Huan verfasserin aut Tian, Yang verfasserin aut Xue, Wentong verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 117 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:117 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 117
allfields_unstemmed	10.1016/j.lwt.2019.108669 doi (DE-627)ELV003002551 (ELSEVIER)S0023-6438(19)31011-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Fu, Wenhui verfasserin aut Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy Rao, Huan verfasserin aut Tian, Yang verfasserin aut Xue, Wentong verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 117 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:117 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 117
allfieldsGer	10.1016/j.lwt.2019.108669 doi (DE-627)ELV003002551 (ELSEVIER)S0023-6438(19)31011-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Fu, Wenhui verfasserin aut Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy Rao, Huan verfasserin aut Tian, Yang verfasserin aut Xue, Wentong verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 117 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:117 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 117
allfieldsSound	10.1016/j.lwt.2019.108669 doi (DE-627)ELV003002551 (ELSEVIER)S0023-6438(19)31011-4 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Fu, Wenhui verfasserin aut Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens 2019 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy Rao, Huan verfasserin aut Tian, Yang verfasserin aut Xue, Wentong verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 117 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:117 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 117
language	English
source	Enthalten in LWT - food science and technology 117 volume:117
sourceStr	Enthalten in LWT - food science and technology 117 volume:117
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Fu, Wenhui @@aut@@ Rao, Huan @@aut@@ Tian, Yang @@aut@@ Xue, Wentong @@aut@@
publishDateDaySort_date	2019-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV003002551
language_de	englisch
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author	Fu, Wenhui
spellingShingle	Fu, Wenhui ddc 660 bkl 48.00 bkl 58.34 misc Chinese sourdough misc High-throughput sequencing misc Environmental factors misc Lactic acid bacterial misc Wheat allergy Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
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topic_title	660 DE-600 48.00 bkl 58.34 bkl Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens Chinese sourdough High-throughput sequencing Environmental factors Lactic acid bacterial Wheat allergy
topic	ddc 660 bkl 48.00 bkl 58.34 misc Chinese sourdough misc High-throughput sequencing misc Environmental factors misc Lactic acid bacterial misc Wheat allergy
topic_unstemmed	ddc 660 bkl 48.00 bkl 58.34 misc Chinese sourdough misc High-throughput sequencing misc Environmental factors misc Lactic acid bacterial misc Wheat allergy
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title	Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
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title_full	Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
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title_sort	bacterial composition in sourdoughs from different regions in china and the microbial potential to reduce wheat allergens
title_auth	Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
abstract	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
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up_date	2024-07-06T18:10:10.464Z
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Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens

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