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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2010

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods

Anno di pubblicazione: 2010

Autori: Reale,A., Di Renzo,T., Succi,M., Tremonte,P., Coppola,R. and Sorrentino,E.

Affiliazioni autori: DiSTAAM, Università degli Studi del Molise

Autori CNR:

  • RAFFAELE COPPOLA
  • ELENA SORRENTINO

Abstract: Eleven sourdoughs from Molise region (Southern-Italy) were subjected to microbiological analyses in order to select predominant lactobacilli species to be utilised as starter culture for bread production. A multiple approach was used, consisting of the growth in different culture media, DGGE analysis, 16S rRNA gene sequencing and RAPD-PCR typing. Forty-three lactobacilli were identified and four different species, facultatively or obligately heterofermentative lactobacilli, were found. Lactobacillus plantarum and Lactobacillus brevis represented the prevailing lactobacilli, while Lactobacillus casei and Lactobacillus paracasei ssp. paracasei were detected only in few samples. The use of different media demonstrated that there is no efficient medium for the study of sourdoughs and the cultivation in different substrates remains the best tool to obtain a picture of lactic acid bacteria population. DGGE and 16S rRNA gene sequencing allowed to obtain a reliable identification of strains, while RAPD-PCR resulted a suitable method for typing lactobacilli at strain level.

Rivista:

World journal of microbiology & biotechnology Rapid Communications of Oxford Ltd. in association with UNESCO,
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0959-3993

Parole chiave:

  • Sourdough
  • Lactobacilli
  • RAPD-PCR
  • DGGE

Strutture CNR:

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