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

Abstract

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 plantarum Sx3 and Saccharomyces cerevisiae 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 L. plantarum and S. cerevisiae in sourdough, which may serve as a base for further research into the detailed mechanism.

Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance

“…plantarum and Sac. cerevisiae [ 52 ], we demonstrated, in a more complex metacommunity, how single enzyme activities might rely on unique or multiple contributions from detectable species. All Weissella spp.…”

Bacteriocin production enhancing mechanism of Lactiplantibacillus paraplantarum RX-8 response to Wickerhamomyces anomalus Y-5 by transcriptomic and proteomic analyses

“…The viable cells were counted every 4 h from 0 to 32 h, and the assay of viable cell counts was carried out according to the method of Zhang et al (2021). At the same fermentation time points, the cell-free supernatants (CFSs) were obtained by removing cells through centrifugation (10,000 rpm, 10 min, 4 • C).…”

Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco

“…The synergistic interaction between the wild yeasts and the LAB, during the fermentation phase, allows production of special and unique aromatic precursors, increases volume of the bread and decreases firmness of the bread. It also functions as a probiotic reducing the pH, which helps the optimization of the sourdough bread's shelf life (Carbonetto et al, 2020;Galle et al, 2010;Gobbetti et al, 2014;Hui et al, 2004;Kaditzky et al, 2008;Katina et al, 2009;Lau et al, 2021;Rühmkorf et al, 2012;Tieking & Gänzle, 2005;Zhang et al, 2021). The purpose of this work was to establish an inventory of sourdough recipes used in the traditional process of sourdough bread making, by women from the town of Figuig.…”

“…and Zhang et al (2021) Levilactobacillus brevis subsp lindneri, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus pontis.Candida guillermondii, Candida holmii, Saccharomyces cerevisiae, Hansenula anomala, torulaspora delbrueckii, Saccharomyce exiguus, Candida kruseiHellborg and Piškur (2009) andKatsi et al (2021) …”