Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.
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ABSTRACT:
SUBMITTER: Weckx S
PROVIDER: S-EPMC2918950 | biostudies-literature | 2010 Aug
REPOSITORIES: biostudies-literature
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Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.
Weckx Stefan S Van der Meulen Roel R Allemeersch Joke J Huys Geert G Huys Geert G Vandamme Peter P Van Hummelen Paul P De Vuyst Luc L
Applied and environmental microbiology 20100625 16
The lactic acid bacterial (LAB) community dynamics of two wheat and two spelt sourdough fermentations that were daily back-slopped were monitored during a period of 10 days by hybridizing time-related RNA samples, representing the metatranscriptome, to an LAB functional gene microarray. To indicate the species present in each hybridized sample, annotation information for the 2,269 oligonucleotides on the microarray was used. The overall hybridization data revealed that after a transition phase o ...[more]
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