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

  • Hafiz Arbab Sakandar
  • Weining HuangEmail author
  • Stan Kubow
  • Faizan Ahmed Sadiq
  • Muhammad ImranEmail author
Short Communication
  • 17 Downloads

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.

Keywords

Bacterial community Sourdough Gliadin Metagenomics 

Notes

Acknowledgements

We are highly thankful to Higher Education Commission (HEC) of Pakistan for rendering mercenary support for this project (SAP # 50021680).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality ResearchJiangnan UniversityWuxiChina
  2. 2.Microbiology Department, Faculty of Biological SciencesQuaid-I-Azam UniversityIslamabadPakistan
  3. 3.School of Human Nutrition, Faculty of Agricultural and Environmental SciencesMcGill UniversityMontrealCanada
  4. 4.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiChina

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