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Article

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.

Journal of applied microbiology - 1 Jan 2003

Corsetti A, De Angelis M, Dellaglio F, Paparella A, Fox P F, Settanni L, Gobbetti M

Abstract excerpt

AIMS: To evaluate the effectiveness of two independent methods in differentiating a large population of lactic acid bacteria (LAB) isolated from wheat flours and sourdoughs and to correlate eventual differences/similarities among strains with their geographical origin and/or process parameters. METHODS AND RESULTS: One hundred fifty strains belonging to Lactobacillus spp. and Weissella spp., plus eight type...

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PMID: 12631200
DOI: 10.1046/j.1365-2672.2003.01874.x

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