Premium
Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem
Author(s) -
Boiocchi F.,
Porcellato D.,
Limonta L.,
Picozzi C.,
Vigentini I.,
Locatelli D.P.,
Foschino R.
Publication year - 2017
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13546
Subject(s) - frass , biology , sitophilus , lactobacillus , lactococcus , pantoea , botany , lactobacillus brevis , microbiology and biotechnology , food science , bacteria , 16s ribosomal rna , fermentation , lactic acid , lactobacillus plantarum , larva , lactococcus lactis , genetics
Aim Insect frass samples were collected from Drosophila melanogaster , Plodia interpunctella , Rhyzopertha dominica , Sitophilus granarius , Sitophilus oryzae , Sitophilus zeamais , Tribolium confusum and Tribolium castaneum to elucidate if they can be the origin of Type I sourdough micro‐organisms ( Lactobacillus sanfranciscensis and Candida milleri ). Methods and Results Selective enrichments were carried out to isolate lactic acid bacteria (LBA) and yeast. A metagenetic analysis, targeted on bacterial 16S rRNA gene and fungal ITS region, was performed by using Illumina MiSeq protocol. In cultivation conditions, Lactococcus garvieae and Rhodotorula mucilaginosa were the most frequently species among LAB and yeasts respectively. The Next Generation Sequencing approach revealed that Enterobacteriaceae, Pseudomonadacae and Bacillaceae were the dominating taxa, accounting for 61% of the bacterial community. Lactobacillus genus showed a relative abundance of only 0·36%, but L. sanfranciscensis proved to be the species most frequent between lactobacilli and predominant in faecal samples of T. castaneum and T. confusum larvae. The core fungal microbiota was constituted by Saccharomycetales, Pleosporaceae and Nectriaceae that attained the 51% of recognized OTU s. While the most abundant yeast genus was Candida (17·1%), sequences belonging to C. milleri were not found. Conclusions Frass released by the insects of stored cereal products can be the natural reservoir of L. sanfranciscensis . Significance and Impact of the Study Insect dejections are potential sources of novel strains for controlled bakery productions.