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Article

Bacterial population in traditional sourdough evaluated by molecular methods.

Journal of applied microbiology - 1 Jan 2005

Randazzo C L, Heilig H, Restuccia C, Giudici P, Caggia C

Abstract excerpt

AIMS: To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) population by classical and culture-independent approaches. METHODS AND RESULTS: Forty-five LAB isolates were identified both by phenotypic and molecular methods. The restriction fragment length polymorphism and 16S ribosomal DNA gene...

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PMID: 16033455
DOI: 10.1111/j.1365-2672.2005.02624.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

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