1,720,979 research outputs found
Sviluppo di un nuovo approccio molecolare per il monitoraggio dei lattobacilli degli impasti acidi della regione Abruzzo
No full textIdentification of subdominant lactic acid bacteria and their evolution during laboratory-scale fermentations
No full textPresumptive 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 assays and physiological features, as Enterococcus faecium and Pediococcus pentosaceus. Four strains
belonging to those species and previously isolated from wheat kernels were inoculated in sterile flour to verify their capacity to grow in
sourdough environment. Doughs with several dual bacterial combinations, including Lactobacillus sanfranciscensis, were propagated for
11 days and pH measurements and bacterial counts were carried ou
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations
No full textPresumptive 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 assays and physiological features, as Enterococcus faecium and Pediococcus pentosaceus. Four strains belonging to those species and previously isolated from wheat kernels were inoculated in sterile flour to verify their capacity to grow in sourdough environment. Doughs with several dual bacterial combinations, including Lactobacillus sanfranciscensis, were propagated for 11 days and pH measurements and bacterial counts were carried ou
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations
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Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)
No full textRapid differentiation, in situ detection and monitoring of sourdough lactobacilli from the Abruzzo region (central Italy)
No full textThe role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains.
No full textApplication of novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (Central Italy)
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