Format

Send to

Choose Destination
Food Microbiol. 2007 Sep;24(6):592-600. Epub 2007 Jan 12.

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

Author information

1
Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare ed Ambientale, Università degli Studi di Teramo, V.C.R. Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy. acorsetti@unite.it

Abstract

Presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the Abruzzo region (central Italy) and subjected to phenotypic and genotypic characterization. A total of 21 isolates, recognized as seven strains by randomly amplified polymorphic DNA (RAPD)-polymerase chain reaction (PCR) typing, were identified by a polyphasic approach, consisting of 16S rRNA gene sequencing, multiplex PCR assays and physiological features, as Enterococcus faecium and Pediococcus pentosaceus. Four strains belonging to those species and previously isolated from wheat kernels were inoculated in sterile flour to verify their capacity to grow in sourdough environment. Doughs with several dual bacterial combinations, including Lactobacillus sanfranciscensis, were propagated for 11 days and pH measurements and bacterial counts were carried out.

PMID:
17418310
DOI:
10.1016/j.fm.2007.01.002
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center