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Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.

Journal of applied microbiology - 1 Apr 2009

Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G

Abstract excerpt

AIMS: To investigate the circulation of predominant sourdough lactic acid bacteria (LAB) species in the production environment of two Belgian artisan sourdough bakeries. METHODS AND RESULTS: Isolates were collected from sourdoughs, flour, hands of the baker and air in the bakery setting and taxonomically characterized using repetitive element sequence-based PCR fingerprinting, pheS and/or 16S rRNA gene sequencing...

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PMID: 19187144
DOI: 10.1111/j.1365-2672.2008.04094.x

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