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Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

Food microbiology - 1 Sept 2007

Corsetti Aldo, Settanni Luca, Valmorri Sara, Mastrangelo Mario, Suzzi Giovanna

Abstract excerpt

Presumptive lactic acid bacterial cocci were found in six sourdoughs (out of 20) from the Abruzzo region (central Italy) and subjected to phenotypic and genotypic characterization. A total of 21 isolates, recognized as seven strains by randomly amplified polymorphic DNA (RAPD)-polymerase chain reaction (PCR) typing, were identified by a polyphasic approach, consisting of 16S rRNA gene sequencing, multiplex PCR...

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PMID: 17418310
DOI: 10.1016/j.fm.2007.01.002

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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