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This study determined the effects of specific metabolic traits ofLactobacillus reuteri on its competitiveness in sourdoughs. The competitiveness of lactobacilli in sourdough generally depends on their growth rate; acid resistance additionally contributes to competitiveness in sourdoughs with long fermentation times. Glycerol metabolism via glycerol dehydratase (gupCDE ) accelerates growth by the regeneration of reduced cofactors; glutamate metabolism via glutamate decarboxylase (gadB ) increases acid resistance by generating a proton motive force. Glycerol and glutamate metabolisms are lineage-specific traits inL. reuteri ; therefore, this study employed glycerol dehydratase-positive sourdough isolates of human-adaptedL. reuteri lineage I, glutamate decarboxylase-positive strains of rodent-adaptedL. reuteri lineage II, as well as mutants with deletions ingadB orgupCDE . The competitivenesses of the strains were quantified by inoculation of wheat and sorghum sourdoughs with defined strains, followed by propagation of doughs with a 10% inoculum and 12-h or 72-h fermentation cycles. Lineage IL. reuteri strains dominated sourdoughs propagated with 12-h fermentation cycles; lineage IIL. reuteri strains dominated sourdoughs propagated with 72-h fermentation cycles.L. reuteri 100-23ΔgadB was outcompeted by its wild-type strain in sourdoughs fermented with 72-h fermentation cycles;L. reuteri FUA3400ΔgupCDE was outcompeted by its wild-type strain in sourdoughs fermented with both 12-h and 72-h fermentation cycles. Competition experiments with isogenic pairs of strains resulted in a constant rate of strain displacement of the less competitive mutant strain. In conclusion, lineage-specific traits ofL. reuteri determine the competitiveness of this species in sourdough fermentations.

Effect of Lineage-Specific Metabolic Traits of Lactobacillus reuteri on Sourdough Microbial Ecology