Article
Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread.
Letters in applied microbiology - 1 Jan 2003
Sorokulova I B, Reva O N, Smirnov V V, Pinchuk I V, Lapa S V, Urdaci M C
Abstract excerpt
AIMS: To study Bacillus contamination of wheat flour and ropy bread, to analyse genetic diversity of isolated strains and to evaluate the ability of these strains to produce ropy bread. METHODS AND RESULTS: Classical and molecular methods [16S rDNA sequencing and random amplified polymorphic DNA (RAPD)-PCR] were used to identify and type-isolated strains. The predominant species isolated were Bacillus subtilis...
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