Article
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
International journal of food microbiology - 28 Feb 2001
Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M
Abstract excerpt
The microflora of 25 wheat sourdoughs from the Apulia region, Southern Italy, was characterized. The sourdoughs were mainly produced from Triticum durum wheat. The number of lactic acid bacteria and yeasts ranged from ca. log 7.5 to log 9.3 colony forming units (cfu)/g and from log 5.5 to log 8.4 cfu/g, respectively. About 38% of the 317 isolates of lactic acid bacteria were identified by conventional...
Topics
- Bread
- Cluster Analysis
- Colony Count, Microbial
- DNA, Bacterial
- Fermentation
- Lactobacillus
- Phenotype
- Polymerase Chain Reaction
- RNA, Ribosomal, 16S
- Saccharomyces cerevisiae
- Sequence Analysis, DNA
- Streptococcaceae
- Triticum