Analysis of the microbial composition of Hungarian sourdoughs with next generation sequencing

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dc.contributor.advisorPfliegler, Valter Péter
dc.contributor.authorBazenova, Rizagul
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Biotechnológiai Intézet
dc.date.accessioned2024-12-17T08:10:19Z
dc.date.available2024-12-17T08:10:19Z
dc.date.created2024-11-14
dc.description.abstractIn the breadmaking industry, sourdough represents a special microenvironment where lactic acid and other bacteria and yeasts (mainly Saccharomyces cerevisiae) coexist, each contributing to the formation of a dynamic microbial community. Their cohabitation ensures the unique properties that have been exploited in the process of bread preparation for centuries. Analysis of sourdough samples from different regions provides insight into the origin and uniqueness of microbes that are found in local sourdough starters. Moreover, an investigation of those microbial communities and their genomic properties provides particular information on how these microbes coexist and evolve. With the help of next-generation sequencing technologies, such as Oxford Nanopore’s long-read-based metagenomics/metabarcoding and whole genome sequencing solutions, we were able to gather information about various Hungarian sourdough samples. To our knowledge, we are the first to analyze the bacterial and yeast community from local sourdoughs of the country along with a detailed phylogenomic analysis of S. cerevisiae isolates found in them.
dc.description.courseBiochemical Engineering
dc.description.degreeBSc/BA
dc.format.extent33
dc.identifier.urihttps://hdl.handle.net/2437/383187
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectSourdough
dc.subjectMetabarcoding
dc.subjectPhylogenomics
dc.subjectYeasts
dc.subject.dspaceBiology
dc.titleAnalysis of the microbial composition of Hungarian sourdoughs with next generation sequencing
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