Diversity and technological potential of lactic acid bacteria of wheat flours

被引：102

作者：

Alfonzo, Antonio ^{[1
]}

Ventimiglia, Giusi ^{[1
]}

Corona, Onofrio ^{[1
]}

Di Gerlando, Rosalia ^{[1
]}

Gaglio, Raimondo ^{[1
]}

Francesca, Nicola ^{[1
]}

Moschetti, Giancarlo ^{[1
]}

Settanni, Luca ^{[1
]}

机构：

[1] Univ Palermo, Dept Agr & Forestry Sci, I-90128 Palermo, Italy

来源：

FOOD MICROBIOLOGY | 2013年 / 36卷 / 02期

关键词：

Acidification; Lactic acid bacteria; Proteolysis; Sourdough; Volatile organic compounds; Wheat flour; GRADIENT GEL-ELECTROPHORESIS; TRITICUM-DURUM KERNELS; LACTOBACILLUS-PLANTARUM; SEQUENCE-ANALYSIS; SOURDOUGH; BIODIVERSITY; MICROORGANISMS; LEUCONOSTOC; MICROFLORA;

D O I：

10.1016/j.fm.2013.07.003

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g(-1). Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 165 rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella. Weissella cibaria, Lactobacillus plantarum, Leuconostoc pseudomesenteroides and Leuconostoc citreum were the most prevalent species. The strains were not geographically related. Denaturing gradient gel electrophoresis (DGGE) analysis of total DNA of flour was used to provide a more complete understanding of the LAB population; it confirmed the presence of species identified with the culture-dependent approach, but did not reveal the presence of any additional LAB species. Finally, the technological characteristics (acidifying capacity, antimicrobial production, proteolytic activity, organic acid, and volatile organic compound generation) of the 50 LAB strains were investigated. Eleven strains were selected for future in situ applications. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：343 / 354

页数：12

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