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Article

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

Journal of applied microbiology - 1 Oct 2007

Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco M G, Siragusa S, Parente E, Corsetti A, Gobbetti Marco

Abstract excerpt

AIM: To characterize the genetic and phenotypic diversity of 33 strains of Lactobacillus rossiae. METHODS AND RESULTS: Genotypic identification was carried out by partial 16S rRNA gene sequence analysis. Genetic diversity was evaluated by RAPD-PCR analysis. Phenotypic diversity was evaluated through fermentative profile by Biolog system, proteinase and peptidase activities using synthetic substrates, and...

Topics

Amino Acids
Bacterial Typing Techniques
Biodiversity
Bread
Fermentation
Food Microbiology
Genetic Variation
Genotype
Humans
Hydrogen-Ion Concentration
Lactobacillus

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Peptide Hydrolases

Phenotype

RNA, Bacterial

RNA, Ribosomal, 16S

Random Amplified Polymorphic DNA Technique

Source

Identifiers

PMID: 17897184
DOI: 10.1111/j.1365-2672.2007.03389.x

Genes

IMPACT

Provenance

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