A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours

6533b7d2fe1ef96bd125f7fa

RESEARCH PRODUCT

A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours

Giovanna Suzzi Giovanna E. Felis Mario Mastrangelo Aldo Corsetti Luca Settanni Clemencia Chaves López

subject

DNA Bacterial Dietary Fiber Lactococcus Enterococcus mundtii Flour Molecular Sequence Data culture-dependent niethods genetic polyphasic approach lactic acid bacteria non-conventional flours sourdough Triticum durum Colony Count Microbial Gram-Positive Bacteria Applied Microbiology and Biotechnology Microbiology DNA Ribosomal Microbiology Lactobacillus RNA Ribosomal 16S Sequence Homology Nucleic Acid metodi coltura-dipendenti approccio polifasico genetico impasti acidi Food science Lactic Acid Ecology Evolution Behavior and Systematics Phylogeny Triticum genetic polyphasic approach sourdough biology food and beverages Genes rRNA Sequence Analysis DNA biology.organism_classification 16S ribosomal RNA Catalase DNA Fingerprinting Random Amplified Polymorphic DNA Technique lactic acid bacteria RNA Bacterial Enterococcus Italy Triticum durum Aerococcus Pediococcus Edible Grain non-conventional flours culture-dependent niethods Enterococcus faecium

description

In order to explore the correspondence between raw material- and mature sourdough-lactic acid bacterial (LAB) communities, 59 Italian wheat (Triticum durum) grain samples, one bran and six non-conventional flour samples were analyzed through a culture-dependent approach. The highest cell count by an agar medium specific for LAB was 2.16 log CFU/g. From about 2300 presumptive LAB (Gram-positive and catalase-negative) colonies collected, a total of 356 isolates were subjected to identification by a genetic polyphasic strategy consisting of RAPD-PCR analysis, partial 16S rRNA gene sequencing, species-specific and multiplex PCRs. The isolates were recognized as 137 strains belonging to Aerococcus, Enterococcus, Lactobacillus, Lactococcus and Pediococcus genera and a phylogram based on partial 16S rRNA genes was constructed. The species most frequently found were Enterococcus faecium, Enterococcus mundtii and Lactobacillus graminis, which are not generally reported to be typical in mature sourdoughs.

year	journal	country	edition	language
2007-01-01

http://hdl.handle.net/10447/37457