Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample

Sakandar, Hafiz Arbab, Huang, Weining, Kubow, Stan, Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155 and Imran, Muhammad 2019. Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample. Journal of Food Science and Technology 57 , pp. 375-380. 10.1007/s13197-019-04030-y

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Abstract

The study was undertaken to investigate the comparison lying between bacterial communities in autochthonous gliadin-degraded sourdough sample (D13) and non-degraded sample (D50). Degree of gliadin degradation in various samples was determined by Fourier transform infrared spectroscopy and represented samples were selected for 16 S rDNA sequence analysis by Illumina Miseq platform. It was observed, that Proteobacteria (50.65%) and Actinobacteria (6.70%) phyla were more abundant as compared with Firmicutes (42.53%) in D13, however, Firmicutes (83.44) were more abundant, comparatively, in D50 than Proteobacteria (14.97%). Lower taxonomic levels surfaced its more prominent effects. It had been also observed that Lactobacillus genera was the core genera (50.37%) followed by Weissella (27.15%) and Psychrobacter (21.53%) in D50 and D13, respectively. Shannon and Simpson indices indicated that degraded sample had more bacterial diversity and richness compared with non-degraded sample.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Dentistry
Publisher:	Springer Verlag (Germany)
ISSN:	0022-1155
Last Modified:	03 May 2024 01:29
URI:	https://orca.cardiff.ac.uk/id/eprint/168413

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