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

被引：63

作者：

Corsetti, Aldo ^{[1
]}

Settanni, Luca ^{[1
]}

Valmorri, Sara ^{[1
]}

Mastrangelo, Mario ^{[1
]}

Suzzi, Giovanna ^{[1
]}

机构：

[1] Univ Teramo, Dipartimento Sci Alimenti, Sez Microbiol Agroalimentare & Ambientale, I-64023 Teramo, Italy

来源：

FOOD MICROBIOLOGY | 2007年 / 24卷 / 06期

关键词：

co-fermentations; Enterococcus faecium; Lactobacillus sanfranciscensis; Pediococcus pentosaceus; sourdough; lactic acid bacteria;

D O I：

10.1016/j.fm.2007.01.002

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：

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 I I days and pH measurements and bacterial counts were carried out. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：592 / 600

页数：9

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