Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)

被引：48

作者：

Ricciardi, A ^{[1
]}

Parente, E ^{[1
]}

Piraino, P ^{[1
]}

Paraggio, M ^{[1
]}

Romano, P ^{[1
]}

机构：

[1] Univ Basilicata, Dipartimento Chim Difesa & Biotecnol Agroforestal, Campus Macchia Romana, I-85100 Potenza, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2005年 / 98卷 / 01期

关键词：

D O I：

10.1016/j.ijfoodmicro.2004.05.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In order to study the composition of the lactic acid bacteria (LAB) community of sourdoughs used for the manufacture of Altamura bread, a traditional durum wheat bread produced in Apulia (Southern Italy), 111 strains of LAB were isolated and characterized. The phenotypic characterization of the isolates, carried out using a set of 29 tests, allowed the identification of 15 clusters at the 80% similarity level by hierarchical cluster analysis. Of the isolates, 88% were identified as facultatively heterofermentative LAB (Lactobacillus plantarum, Lb. paracasei, Lb. casei) and 12% as heterofermentative LAB (Lb. brevis, Leuconostoc mesenteroides). SDS-PAGE profiles of whole cell proteins of 68 strains confirmed the identification. Both the diversity and structure of the lactic microflora for sourdoughs for Altamura bread varied among samples. © 2004 Elsevier B.V. All rights reserved.

引用

页码：63 / 72

页数：10

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