6533b861fe1ef96bd12c4478
RESEARCH PRODUCT
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.
Danilo ErcoliniMarilena AnastasioGiuseppe BlaiottaOlimpia PepeGiancarlo MoschettiFrancesco Villanisubject
Fermentation starterMolecular Sequence DataApplied Microbiology and BiotechnologyMicrobiologyDNA RibosomalStarterLactobacillusRNA Ribosomal 16SFood scienceAmylaseEcology Evolution Behavior and SystematicsLeavening agentLactobacillus plantarum – starter cultures – sourdough – molecular differentiation – technological properties – dough makingbiologyfood and beveragesGenetic VariationBreadSequence Analysis DNAbiology.organism_classificationYeastLactobacillus plantarumstarter culturessourdoughmolecular differentiationtechnological propertiesdough makingLactobacillusFermentationbiology.proteinbacteriaFermentationLactobacillus plantarumSettore AGR/16 - Microbiologia Agrariadescription
Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical tests as well as 16S rDNA sequencing and differentiated on the basis of technological properties, such as amylase, protease, phytase and antirope activities. These properties were shown to be widely differing among the strains, indicating a significant technological diversity. Genetic differentiation was achieved by restriction endonuclease analysis-pulsed field gel electrophoresis (REA-PFGE) that allowed the L. plantarum strains to be divided into 10 different genomic groups. Moreover, 32 different starters were employed in dough making experiments; each starter consisted of a single strain of L. plantarum associated with a maltose positive or a maltose negative yeast. The technological properties of the doughs were greatly influenced by the type of strain included in the starter. The time of leavening and the acidification activities detected in the dough were enhanced by the presence of L. plantarum strains. The bacterial and yeast contents and fermentation properties were statistically treated by principal component analysis (PCA), which allowed the discrimination of different typologies of dough. The study of the peculiar characteristics of different strains of L. plantarum is fundamental for a better understanding of their potential in affecting the nutritional value, quality and stability of the baked goods. L. plantarum strains are able to differentially influence the dough quality when employed as starters.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-09-17 | Systematic and applied microbiology |