Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

doi:10.1078/0723202041438446

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Article

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

Systematic and applied microbiology - 1 Aug 2004

Pepe Olimpia, Blaiotta Giuseppe, Anastasio Marilena, Moschetti Giancarlo, Ercolini Danilo, Villani Francesco

Abstract excerpt

Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical tests as well as 16S rDNA sequencing and differentiated on the basis of technological properties, such as amylase, protease, phytase and antirope activities. These properties were shown to be widely differing among the strains, indicating a significant technological diversity. Genetic differentiation was achieved...

Topics

Bread
DNA, Ribosomal
Fermentation
Genetic Variation
Lactobacillus
Molecular Sequence Data
RNA, Ribosomal, 16S
Sequence Analysis, DNA

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Identifiers

PMID: 15368850
DOI: 10.1078/0723202041438446

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