Ecological geneticsEcological geneticsЭкологическая генетика1811-09322411-9202Eco-Vector70611510.17816/ecogen706115NKCMVEEcosystems metagenomicsМетагеномика экосистемResearch ArticleMicrobiota of sourdoughs from different geographical zones of the Russian Federation and the Republic of BelarusМикробиота хлебопекарных заквасок из разных географических зон Российской Федерации и Республики Беларусьhttps://orcid.org/0000-0001-5074-24577622-8404LokachukMarina N.ЛокачукМарина Николаевна
Russian Federation
m.lokachuk@gosniihp.ruhttps://orcid.org/0000-0002-2372-42777310-0439SavkinaOlesya A.СавкинаОлеся Александровна
Russian Federation

Cand. Sci. (Engineering)

канд. техн. наук

1103savkina@mail.ruhttps://orcid.org/0000-0002-0508-28131548-3089ParakhinaOlga I.ПарахинаОльга Ивановна
Russian Federation

Cand. Sci. (Engineering)

канд. техн. наук

o.parakhina@gosniihp.ruhttps://orcid.org/0000-0001-7854-35132621-6471KostyuchenkoMarina N.КостюченкоМарина Николаевна
Russian Federation

Cand. Sci. (Engineering)

канд. техн. наук

m.kostyuchenko@gosniihp.ruhttps://orcid.org/0000-0002-4026-57895140-5360MartirosyanVladimir V.МартиросянВладимир Викторович
Russian Federation

Dr. Sci. (Engineering), Professor

д-р техн. наук, профессор

v.martirosyun@gosniihp.ruSaint Petersburg Branch of the Scientific Research Institute for the Baking IndustryСанкт-Петербургский филиал Научно-исследовательского института хлебопекарной промышленностиScientific Research Institute for the Baking IndustryНаучно-исследовательский институт хлебопекарной промышленности08062026020720262421671791404202608062026Copyright ©; 2026, Eco-VectorCopyright ©; 2026, Эко-Вектор2026Eco-VectorЭко-Векторhttps://eco-vector.com/for_authors.php#07https://journals.eco-vector.com/ecolgenet/article/view/706115

BACKGROUND: Sourdough is an important semi-finished product in bakery production, largely determining the quality of baked goods. Studying the taxonomic composition of the microbiome of sourdoughs from different regions of the Russian Federation and the Republic of Belarus will ultimately enable the selection of lactic acid bacteria and yeast strains with high biotechnological properties for the development of new microbial consortia that will standardize the fermentation process and control the quality of baked goods, thereby ensuring sustainable development and import independence of the country’s bakery enterprises.

AIM: To study the taxonomic diversity of bacteria and yeasts in sourdoughs from different regions of the Russian Federation and the Republic of Belarus.

METHODS: The study included 27 bakery sourdoughs, including rye, wheat, and gluten-free varieties, collected in 2025 from various regions of the Russian Federation and the Republic of Belarus. The sourdoughs were used in industrial and artisanal production. The taxonomic structure of the bacterial and fungal microbiome was determined using nanopore sequencing (Oxford Nanopore Technologies).

RESULTS: Using standard microbiological methods, it was found that the lactic acid bacteria content in the starters varied from 7.7 to 9.4 lg CFU/g, while yeast ranged from < 4 to 7.8 lg CFU/g. Acetic acid bacteria were detected in six starters (from 4.2 to 7.5 lg CFU/g). In 59% of the samples, the lactobacilli Fructilactobacillus sanfranciscensis predominated in the bacterial communities (accounting for 93.3%–100% of the metagenome). Yeasts of the species Kazachstania humilis and/or Saccharomyces cerevisiae predominated in the sourdoughs. Yeasts of the species K. barnettii, K. kunashirensis, K. spencerorum, K. piceae, K. bulderi, K. unispora, K. jinghongensis, and K. exigua were identified, which had not previously been detected in Russian bakery sourdoughs.

CONCLUSION: Sourdough production conditions (industrial production / bakery / home conditions), as well as the raw materials used, have a statistically significant effect on the alpha diversity of sourdough bacterial communities.

Обоснование. Закваска — важный полуфабрикат хлебопекарного производства, определяющий во многом качество хлебобулочных изделий. Изучение таксономического состава микробиома заквасок из разных регионов Российской Федерации и Республики Беларусь позволит в перспективе отобрать штаммы молочнокислых бактерий и дрожжей с высокими биотехнологическими свойствами для разработки новых микробных консорциумов, позволяющих стандартизовать процесс брожения и контролировать качество хлебобулочных изделий, обеспечивая устойчивое развитие и импортонезависимость хлебопекарных предприятий страны.

Цель исследования. Исследование таксономического разнообразия бактерий и дрожжей в заквасках из разных регионов Российской Федерации и Республики Беларусь.

Методы. Объектами исследования были 27 хлебопекарных заквасок, включая ржаные, пшеничные и безглютеновые, отобранные в 2025 г. в различных регионах Российской Федерации и Республики Беларусь, используемые на индустриальном и ремесленном производстве. Определение таксономической структуры бактериального и грибного микробиома проводили с помощью нанопорового секвенирования (Oxford Nanopore Technologies).

Результаты. С помощью стандартных микробиологических методов исследования установлено, что содержание молочнокислых бактерий в заквасках варьировало от 7,7 до 9,4 lg КОЕ/г, дрожжей — от < 4 до 7,8 lg КОЕ/г. В шести заквасках были обнаружены уксуснокислые бактерии (от 4,2 до 7,5 lg КОЕ/г). Установлено, что в 59% образцов доминирующее положение в составе бактериальных сообществ занимали лактобациллы Fructilactobacillus sanfranciscensis (93,3–100% от состава метагенома). Показано, что в заквасках преобладают дрожжи видов Kazachstania humilis и/или Saccharomyces cerevisiae. Выявлены дрожжи видов K. barnettii, K. kunashirensis, K. spencerorum, K. piceae, K. bulderi, K. unispora, K. jinghongensis, K. exigua, которые ранее не были обнаружены в российских хлебопекарных заквасках.

Заключение. Условия приготовления заквасок (пекарня / хлебопекарное производство / домашние условия), а также применяемое сырье оказывают статистически значимое влияние на альфа-разнообразие бактериальных сообществ заквасок.

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