Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation

Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus planta...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Guohua Zhang, Qianhui Qi, Faizan Ahmed Sadiq, Wei Wang, Xiaxia He
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	sourdough <i>Lactiplantibacillus plantarum</i> <i>Saccharomyces cerevisiae</i> proteomics carbohydrate metabolism amino acid metabolism Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/bc6d2120d0314bdfb161ee804be53feb
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:bc6d2120d0314bdfb161ee804be53feb
record_format	dspace
spelling	oai:doaj.org-article:bc6d2120d0314bdfb161ee804be53feb2021-11-25T18:25:22ZProteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation10.3390/microorganisms91123532076-2607https://doaj.org/article/bc6d2120d0314bdfb161ee804be53feb2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2353https://doaj.org/toc/2076-2607Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, <i>Lactiplantibacillus plantarum</i> Sx3 and <i>Saccharomyces cerevisiae</i> Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between <i>L. plantarum</i> and <i>S. cerevisiae</i> in sourdough, which may serve as a base for further research into the detailed mechanism.Guohua ZhangQianhui QiFaizan Ahmed SadiqWei WangXiaxia HeWei WangMDPI AGarticlesourdough<i>Lactiplantibacillus plantarum</i><i>Saccharomyces cerevisiae</i>proteomicscarbohydrate metabolismamino acid metabolismBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2353, p 2353 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	sourdough <i>Lactiplantibacillus plantarum</i> <i>Saccharomyces cerevisiae</i> proteomics carbohydrate metabolism amino acid metabolism Biology (General) QH301-705.5
spellingShingle	sourdough <i>Lactiplantibacillus plantarum</i> <i>Saccharomyces cerevisiae</i> proteomics carbohydrate metabolism amino acid metabolism Biology (General) QH301-705.5 Guohua Zhang Qianhui Qi Faizan Ahmed Sadiq Wei Wang Xiaxia He Wei Wang Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
description	Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, <i>Lactiplantibacillus plantarum</i> Sx3 and <i>Saccharomyces cerevisiae</i> Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between <i>L. plantarum</i> and <i>S. cerevisiae</i> in sourdough, which may serve as a base for further research into the detailed mechanism.
format	article
author	Guohua Zhang Qianhui Qi Faizan Ahmed Sadiq Wei Wang Xiaxia He Wei Wang
author_facet	Guohua Zhang Qianhui Qi Faizan Ahmed Sadiq Wei Wang Xiaxia He Wei Wang
author_sort	Guohua Zhang
title	Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
title_short	Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
title_full	Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
title_fullStr	Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
title_full_unstemmed	Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation
title_sort	proteomic analysis explores interactions between <i>lactiplantibacillus plantarum</i> and <i>saccharomyces cerevisiae</i> during sourdough fermentation
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/bc6d2120d0314bdfb161ee804be53feb
work_keys_str_mv	AT guohuazhang proteomicanalysisexploresinteractionsbetweenilactiplantibacillusplantarumiandisaccharomycescerevisiaeiduringsourdoughfermentation AT qianhuiqi proteomicanalysisexploresinteractionsbetweenilactiplantibacillusplantarumiandisaccharomycescerevisiaeiduringsourdoughfermentation AT faizanahmedsadiq proteomicanalysisexploresinteractionsbetweenilactiplantibacillusplantarumiandisaccharomycescerevisiaeiduringsourdoughfermentation AT weiwang proteomicanalysisexploresinteractionsbetweenilactiplantibacillusplantarumiandisaccharomycescerevisiaeiduringsourdoughfermentation AT xiaxiahe proteomicanalysisexploresinteractionsbetweenilactiplantibacillusplantarumiandisaccharomycescerevisiaeiduringsourdoughfermentation AT weiwang proteomicanalysisexploresinteractionsbetweenilactiplantibacillusplantarumiandisaccharomycescerevisiaeiduringsourdoughfermentation
_version_	1718411221198176256

Proteomic Analysis Explores Interactions between <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> during Sourdough Fermentation

Ejemplares similares