文献类型：期刊文献

英文题名：Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional Sourdoughs

作者：Yang, Huanyi[1];Lin, Jiaqi[1];Han, Xueyuan[1];Bi, Juguo[1];Dong, Lijia[1];Sun, Jianqiu[1];Shen, Chi[1];Xu, Ying[2]

机构：[1]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Peoples R China;[2]Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China

年份：2024

卷号：13

期号：17

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:001312618500001)、、WOS

基金：This research was supported by the National Natural Science Foundation of China (Grant Number 32201997).

语种：英文

外文关键词：Fructilactobacillus sanfranciscensis; phenotypic diversity; proteolysis; acidifying activity; volatile compound; transcriptome

外文摘要：Fructilactobacillus sanfranciscensis, the dominant species of lactic acid bacteria in sourdoughs, impacts the microstructure and flavor of steamed bread through exopolysaccharide production, acidification, proteolysis, and volatile compound generation. The aim of this study is to investigate the phenotypic diversity and technological traits of 28 F. sanfranciscensis strains of different genotypes isolated from Chinese traditional sourdoughs. The results showed that F. sanfranciscensis strains exhibited substantial variation in proteinase and peptidase activities and the amount of acidification and volatiles in fermented sourdoughs. However, we observed no significant differences in exopolysaccharide production among the strains. The strains Sx14 and Ts1 were further chosen for transcriptomics to gain a deep insight into their intraspecies diversity in sourdough fermentation. Significant transcriptome differentiations between these two strains after 12 h fermentation in sourdoughs were revealed. According to the results, the strain Sx14 possessed higher dipeptidase and aminopeptidase activities, galactose utilization, and lactic and acetic acid production abilities, whereas Ts1 showed higher transmembrane transport of substrates and fructose utilization.