Literature DB >> 15617801

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

Annamaria Ricciardi1, Eugenio Parente, Paolo Piraino, Margherita Paraggio, Patrizia Romano.   

Abstract

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.

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Year:  2005        PMID： 15617801     DOI： 10.1016/j.ijfoodmicro.2004.05.007

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  6 in total

1.  Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.

Authors:  Fabio Minervini; Raffaella Di Cagno; Anna Lattanzi; Maria De Angelis; Livio Antonielli; Gianluigi Cardinali; Stefan Cappelle; Marco Gobbetti
Journal:  Appl Environ Microbiol       Date:  2011-12-09       Impact factor: 4.792

2.  Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough.

Authors:  R Foschino; E Venturelli; C Picozzi
Journal:  Curr Microbiol       Date:  2005-10-15       Impact factor: 2.188

3.  Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.

Authors:  Vittorio Capozzi; Pasquale Russo; Mariagiovanna Fragasso; Pasquale De Vita; Daniela Fiocco; Giuseppe Spano
Journal:  Front Microbiol       Date:  2012-03-15       Impact factor: 5.640

4.  Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.

Authors:  Anna Reale; Tiziana Di Renzo; Floriana Boscaino; Filomena Nazzaro; Florinda Fratianni; Maria Aponte
Journal:  Front Microbiol       Date:  2019-07-24       Impact factor: 5.640

5.  Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations.

Authors:  Alessandra Pino; Nunziatina Russo; Lisa Solieri; Laura Sola; Cinzia Caggia; Cinzia Lucia Randazzo
Journal:  Microorganisms       Date:  2022-01-26

6.  Identification of thermo tolerant lactic acid bacteria isolated from silage prepared in the hot and humid climate of Southwestern Japan.

Authors:  Katsumi Doi; Yousuke Nishizaki; Hidetoshi Kimura; Maki Kitahara; Yasuhiro Fujino; Sadahiro Ohmomo; Toshihisa Ohshima; Seiya Ogata
Journal:  Springerplus       Date:  2013-09-25
  6 in total

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