Genotypic and phenotypic diversity of<em> Lactobacillus sanfranciscensis</em> strains isolated from French organic sourdoughs - Archive ouverte HAL Accéder directement au contenu
Poster De Conférence Année : 2015

Genotypic and phenotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs

Résumé

Lactobacillus sanfranciscensis is the predominant key lactic acid bacterium in traditionally fermented sourdoughs. Despite its prevalence, related breads could be different regarding their sensorial characteristics. Fifty nine strains isolated from 13 French organic sourdoughs were typed by a polyphasic approach which included genotypic and phenotypic criteria. Genotypic diversity was characterized by two approaches, (i) a multi locus sequence typing analysis (MLST) showing a high reproducibility even between laboratories, and (ii) Pulsed Field Gel Electrophoresis (PFGE), the most common method used to identify different genotypes and known to be a powerful typing tool. The MLST analysis revealed 20 sequence types (ST). Among them, 19 ST were grouped in one complex clonal showing a strong relatedness between these strains. Pulsed-field gel electrophoresis (PFGE) using SmaI as restriction enzyme was able to discriminate 41 pulsotypes and so enables to distinguish isolates better than MLST. Thus, the both genotypic methods indicated a low diversity between strain isolated from the same sourdough and a higher diversity between strains isolated from different sourdough suggesting an influence of baker practices on the selection strains. Phenotypic diversity was evaluated by a study of their their acidification characteristics (e.g. acidification kinetics, organic acid production). The acidification activity and related quotient of fermentation markedly varied among strains even those isolated from the same sourdough. The results implied that L. sanfranciscensis display a phenotypic diversity leading to these variety types of sourdough and thus related breads. Our results showed a genotypic and phenotypic diversity between the strains studied. However further investigations should be performed to establish a relationship between phenotyping finding and molecular strains typing.
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Dates et versions

hal-02739436 , version 1 (02-06-2020)

Identifiants

  • HAL Id : hal-02739436 , version 1
  • PRODINRA : 331905

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Emilie Lhomme, Bernard Onno, Victoria Chuat, Karine Durand, Servane Orain, et al.. Genotypic and phenotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs. VIth Sourdough and Cereal Fermentation Symposium "Understanding natural complexity", Sep 2015, Nantes, France. 2015. ⟨hal-02739436⟩
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