Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)
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- 作者：Ricciardi ; Annamaria ; Parente ; Eugenio ; Piraino ; Paolo ; Paraggio ; Margherita ; Romano ; Patrizia
- 关键词：Lactic acid bacteria ; Sourdoughs ; Bread ; SDS-PAGE ; Phenotypic characterization
- 刊名：International Journal of Food Microbiology
- 出版年：2005
- 出版时间：January 15, 2005
- 年：2005
- 卷：98
- 期：1
- 页码：63-72
- 全文大小：576 K
文摘
In order to study the composition of the lactic acid bacteria (LAB) community of sourdoughs used for the manufacture of Altamura bread, a traditional durum wheat bread produced in Apulia (Southern Italy), 111 strains of LAB were isolated and characterized. The phenotypic characterization of the isolates, carried out using a set of 29 tests, allowed the identification of 15 clusters at the 80 % similarity level by hierarchical cluster analysis. Of the isolates, 88 % were identified as facultatively heterofermentative LAB (Lactobacillus plantarum, Lb. paracasei, Lb. casei) and 12 % as heterofermentative LAB (Lb. brevis, Leuconostoc mesenteroides). SDS-PAGE profiles of whole cell proteins of 68 strains confirmed the identification. Both the diversity and structure of the lactic microflora for sourdoughs for Altamura bread varied among samples.