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Antonie Van Leeuwenhoek. 2018 Mar;111(3):385-399. doi: 10.1007/s10482-017-0960-1. Epub 2017 Oct 22.

Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing.

Author information

1
Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain.
2
Universidad Juárez Autónoma de Tabasco, Unidad Sierra. Villahermosa, Tabasco, Mexico.
3
Departamento de Procesos y Tecnología, Universidad Autónoma Metropolitana Unidad Cuajimalpa, México, D.F, Mexico.
4
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510, México, D.F, Mexico.
5
Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain. rosa.aznar@uv.es.
6
Departamento de Tecnologías de Conservación y Seguridad Alimentaria, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), P. Box 73, 46100, Burjassot, Valencia, Spain. rosa.aznar@uv.es.

Abstract

The purpose of this work was to analyse the diversity and dynamics of lactic acid bacteria (LAB) throughout the fermentation process in Atole agrio, a traditional maize based food of Mexican origin. Samples of different fermentation times were analysed using culture-dependent and -independent approaches. Identification of LAB isolates revealed the presence of members of the genera Pediococcus, Weissella, Lactobacillus, Leuconostoc and Lactococcus, and the predominance of Pediococcus pentosaceus and Weissella confusa in liquid and solid batches, respectively. High-throughput sequencing (HTS) of the 16S rRNA gene confirmed the predominance of Lactobacillaceae and Leuconostocaceae at the beginning of the process. In liquid fermentation Acetobacteraceae dominate after 4 h as pH decreased. In contrast, Leuconostocaceae dominated the solid fermentation except at 12 h that were overgrown by Acetobacteraceae. Regarding LAB genera, Lactobacillus dominated the liquid fermentation except at 12 h when Weissella, Lactococcus and Streptococcus were the most abundant. In solid fermentation Weissella predominated all through the process. HTS determined that Lactobacillus plantarum and W. confusa dominated in the liquid and solid batches, respectively. Two oligotypes have been identified for L. plantarum and W. confusa populations, differing in a single nucleotide position each. Only one of the oligotypes was detected among the isolates obtained from each species, the biological significance of which remains unclear.

KEYWORDS:

Atole agrio; High-throughput sequencing (HTS); Intraspecific variation; Lactic acid bacteria; Oligotyping; Traditional food fermentation

PMID:
29058140
DOI:
10.1007/s10482-017-0960-1
[Indexed for MEDLINE]

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