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

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses

Abstract Aims: To evaluate the effectiveness of two independent methods in differentiating a large population of lactic acid bacteria (LAB) isolated from wheat flours and sourdoughs and to correlate eventual differences/similarities among strains with their geographical origin and/or process parameters. Methods and Results: One hundred fifty strains belonging to Lactobacillus spp. and Weissella spp., plus eight type strains, one for each species, and two unidentified isolates, were characterized by randomly amplified polymorphic DNA (RAPD) and SDS-PAGE of cell-wall proteins. The RAPD analysis separated the eight type strains but did not always assign all the strains of a species to the same…

Ecologia microbica e caratteristiche fisico-chimiche di lieviti naturali della regione Abruzzo