Rapid differentiation, in situ detection and monitoring of sourdough lactobacilli from the Abruzzo region (central Italy)

Combination of multiplex PCR and PCR-DGGE for monitoring common sourdough-associated Lactobacillus species

A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments, which were analyzed by DGGE. DGGE profiles obtained from Lactobacillus type strains acted as standards to analyze lactobacilli from four regional Abruzzo (central Italy) sourdoughs.

Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)

Application of novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (Central Italy)