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

Applied and environmental microbiology - 18 Dec 2024

Pham Vi D, Xu Zhaohui S, Simpson David J, Zhang Justina S, Gänzle Michael G

Abstract excerpt

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...

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PMID: 39503491
DOI: 10.1128/aem.01892-24
PMCID: PMC11654800

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